This simple zucchini fritters dish is a great alternative to toast for breakfast and a delicious way to incorporate a few more veggies into your diet! If there’s one piece of advice I can give to all of my clients, it’s to increase the amount of vegetables in their diet. Getting a portion in at breakfast makes reaching your minimum 5 portions in a day more achievable.

When first going gluten free it can be challenging to come up with alternative breakfast ideas. This one is easy and you can prepare extras for snacks or even as the protein with a salad for lunch or dinner. I’m a big advocate for cooking large batches and having leftovers to eat the next day. This recipe works well for that, the leftovers will keep for 2 days.

Gluten Free Breakfast Ingredients – Serves 2

1 Medium-large Zucchini
2 eggs
1 ½ tablespoons of almond flour (coconut, buckwheat or most other gluten-free flours would also work)
Handful of fresh parsley
1 small white onion, chopped (swap for grated carrot if following a low FODMAP diet)
2 Tbsp coconut oil

Method:

Grate 1 large zucchini into a mixing bowl, gather in hands and squeeze out the excess moisture into the sink.

Then add the almond flour, parsley, chopped onion, egg and mix together until combined.

Next, using your hands, shape the mixture into golf ball sized balls and then flatten.

Heat some coconut oil in a pan and fry the fritters for a few minutes on each side (until golden brown).

Place the fritters on a plate and set aside whilst you poach an egg to your taste then place on top and enjoy!! Alternatively, have these zucchini fritters with a rasher of bacon and a grilled tomato.

A big dollop of hummus, salsa or guacamole also goes very well!

For another great recipe based on Zucchinis try Avocado Pesto Zoodles.

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