Paleo Zucchini and Carrot Fritters
1 Zucchini, grated
1 Carrot, grated
1 Shallot, finely chopped
1/2 cup almond flour
1/2 teaspoon cumin
1/2 teaspoon paprika
salt and pepper to taste(make sure its fresh ground black peper)
1 poached egg
Sriracha is not paleo, so omit it if you are following a strict paleo diet and squeeze some lemon juice over instead and add cut chili if you like.
Place grated zucchini in a cheese cloth or muslin cloth and squeeze dry. You want to try to get all the liquid out.
Once squeezed place back in bowl and add carrot, beaten egg, shallot, almond flour, cumin, parika, salt and freshly ground black pepper and mix well.
Heat 1 tablespoon of olive oil over medium heat, add 1/4 cup of the mixture and fry until golden brown each side, which will take about 3 minutes per side. Repeat until mixture is all used up.
Meanwhile, prepare the poach egg (I’m happy with just one, if double is your kind of thing go for it). Bring a small pot of water to boil, add a drizzle of white vinegar and swirl the water around with your spoon. Carefully crack an egg into the middle bit, letting the water swirl around the egg. Don’t touch it for at least 1 minute. It’s done when all the egg white has turned opaque, which takes about just under 3 minutes for me. Remove carefully with a slotted spoon and set aside until ready to serve.
To serve, stack 3 fritters together and top with the poached egg, and then drizzle some Sriracha sauce over, garnish with coriander.
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