If you follow the blog or our social media feed, you will know that we are not big fans of gluten or highly processed gluten-free products. More and more research is linking the many of the proteins in grains like wheat, to severe illness and disease and we encourage our clients to avoid it as much as possible.
Often, our clients find breakfast become a tricky meal when you remove bread and cereal out of the diet. These quick and easy low nutrient high carbohydrate processed foods have become a staple in many peoples breakfast, and it becomes a hard habit to break. What other options are there?
Fritters are an excellent option that can also be very versatile. We recommend you make a fritter batter on a Sunday and keep it in the fridge for the week. Store them in a glass bottom container as plastic is not a healthy option. Each morning you can take out a small amount of the mixture and quickly fry up a tasty and a healthy breakfast. You can add eggs, bacon, mushrooms, tomatoes, left green salad and so many different elements to the plate. The fritter gives a nice crunchy texture to the meal and its a much healthier option than cereal or toast.
Here is one of my favourite fritter recipes to date.
Sweet Potato and Zucchini Fritters With Herb Aioli
Prep time: 30 minutes
1 large sweet potatoes (400g), pealed and grated
1 large (250g) zucchini, grated and patted dry
2 garlic cloves finely chopped (optional)
3/4 cup of coconut flour
3 pastured eggs
1/4 cup fresh, chopped sage leaves (or any herb you like really)
1 teaspoon salt
1/4 teaspoon pepper
Coconut oil or grass-fed ghee for frying
1 egg yolk
1 cup olive oil
1 garlic clove, finely chopped
3 tablespoons fresh, chopped herbs of choice (I used basil)
2 tablespoons lemon juice
Salt and pepper to taste
1. Prepare sweet potato fritters: Add all fritter ingredients in a bowl and mix.
2. In a frying pan on medium heat, add coconut oil or ghee.
3. With a tablespoon, scoop the fritter batter into the pan and use your spoon to shape into patties.
4. Cook fritters until golden on one side, then flip to cook the other side until golden.
5. Prepare herb aioli: In a food processor or bowl with a blender, add all aioli ingredients except oil and blend on low speed.
6. Very slowly, drizzle olive oil into the food processor or bowl as it mixes. Continue blending until ingredients emulsify.
7. If aioli does not blend, set it aside into another container. Add another egg yolk to your food processor or bowl and blend, slowly drizzling the “fail mix” into the egg yolk until it emulsifies.