Makes 24 small or 12 large
540g spiralised courgette
sea salt, as needed
100g almond meal
2 large eggs, lightly beaten
1 garlic clove, crushed
2 spring onions, sliced
freshly ground black pepper, to taste
coconut oil, for frying
Lemony goat’s cheese dip (see recipe below), to serve (optional)
Put the spiralised courgette in a colander, sprinkle with salt, leave to drain for about 20 minutes, then squeeze out any excess moisture with your hands.
Transfer the courgette to a bowl, add the almond meal, eggs, garlic, spring onions, salt and pepper, and stir until well combined.
Line a plate with kitchen paper. Liberally coat the bottom of a large frying pan with coconut oil and heat over medium-high heat. Scoop 60g mounds of the courgette mixture into the pan, pressing them lightly into rounds at least 5cm apart. Cook for 4 minutes on each side, or until golden brown and cooked through. Transfer to the paper-lined plate and repeat with the remaining courgette mixture.
Serve the fritters as a side or with lemony goat’s cheese dip.
Lemony goat’s cheese dip
Makes about 375g
150g goat’s cheese
2 tbsp olive oil
1 tsp lemon zest
1 tbsp lemon juice
sea salt and freshly ground black pepper, to taste
Mix all the ingredients in a food processor.
Extracted from Supercharge Your Life by Lee Holmes (Murdoch Books, approx €17.50). Photography by Luisa Brimble.