Thursday, October 6, 2011

Zucchini Almond Breakfast Fritters

I like to eat eggs in the morning for a good dose of protein, but let's face it:  they get boring fast.  To counteract this dread of eating the same 'ol eggs, I created a breakfast fritter... added a little zucchini and onion for freshness and mixed in some pure almond flour for some depth in flavor and heartiness.  The result was nothing less than delicious.  I liked them so much I ate them plain, but they would also be terrific with a dollop of pure apricot jam. 

Hearty protein filled fritters will fill you up and keep you going until lunch

Ingredients (makes 4 fritters):
1 zucchini, grated with a large cheese grater
1/2 yellow onion, also grated with a large cheese grater
3tbs almond flour (IE. Ingredients = 100% almonds.  If you don't have almond flour, you could throw some raw almonds into a food processor and grind until finely ground but it won't turn out as smooth)
2 eggs, lightly beaten
1/2tsp oregano
1tbs fresh parsley, finely chopped
sea salt to taste
2tsp macadamia nut oil, for cooking

1. Mix zucchini and onion in a bowl.  Press with paper towels to get most of the water out.  Add almond flour, oregano, parsley and some salt.  Mix well.
2. Meanwhile, heat a nonstick skillet to medium high with 2tsp oil. 
3. Just before cooking, mix in eggs.  Scoop out mixture with an ice cream scoop onto the skillet (I cooked 2 at a time) and press down with a spatula.  Cook until brown on one side and then flip and brown on the other side (if it doesn't seem like the middle is cooking, turn the heat down or cover with a lid to help steam it).  Serve plain or with your favorite topping (apricot jam sounds nice!).  Enjoy!

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