Courgette Fritters
Servings: makes 4 fritters


  • 2 medium courgettes, grated (about 350-400g)
  • 2 tablespoons coconut flour or 4 tablespoons almond flour
  • 2 organic large eggs
  • Zest of 1 lemon
  • 1 tablespoon dried or fresh thyme
  • Seasoning to taste
  • Coconut oil or ghee or butter for frying


  1. Place the grated courgette into the center of a large, clean dishtowel. Bring the sides up and squeeze to get as much liquid out of it as possible. 
  2. Place courgette into a bowl and mix in all other ingredients. 
  3. Melt the oil in a frying pan over a medium heat. Take a handful of the mixture and shape into a patty, about 3-1/2 inches in diameter (you will need to do this in batches). Then carefully place into the pan.  Repeat with the remaining mixture and fry, turning once, until cooked through, golden brown, and crisp, about 3–4 minutes on each side. 
  4. Using a spatula, transfer to a double layer of paper towels to drain. If necessary, place on a baking sheet in a low oven to keep warm until ready to serve.