This dish is perfect for breakfast, lunch or dinner. Made with nourishing and wholesome sweet potato, it is a filling and delicious meal. If you want to keep this meal vegan, serve with coconut yoghurt. Alternatively, feel free to serve it with a poached egg or two for a hearty brunch!
Firstly, wrap the grated zucchini in a muslin cloth and try to squeeze out as much of the water as possible.
In a large bowl combine the spices, flour, eggs and milk together. Add the grated vegetables mix well.
Cover with cling film or a tea towel and let sit for 30 minutes.
On the stove, heat up a frying pan and add a small amount of coconut oil. Add a large dollop of the mixture to the hot pan and cook for about 2 minutes on each side. Make sure that you closely monitor the heat because if the pan gets too hot the sides will burn but the fritter will not be cooked through.
Serve with yoghurt/coconut yoghurt and a sprinkle of parsley
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