A delicious diabetes' friendly recipe for zucchini and kidney beans fritters
Easy low-carb zucchini fritters that work for breakfast, lunch or dinner
| PREP TIME | 05 m |
|---|---|
| COOK TIME | 05m |
| SERVES | 2 |
- 1 medium zucchini
- 1 medium carrot
- 300 gms of boiled kidney beans (soak the beans overnight or buy canned beans)
- 1 tsp of paprika
- 1 tsp of turmeric powder
- 1 tsp of avocado oil
- Pinch of salt and pepper
1. Grate the zucchini on a box grater or in a food processor. Add salt and mix the zucchini gently and let it rest for about five minutes. Squeeze the zucchini and drain the juice out with your hands and place into a medium sized mixing bowl.
2. Add the boiled kidney beans into a blender and lightly grind it.
3. Mix the beans, zuchhini and carrot in a big bowl.
4. Add the paprika, turmeric and salt to this mix and prepare this mixture into tiny oval patties about two inches wide.
5. In a pan, add one teaspoon of of avocado oil and let it heat up.
6. Place the fritters in the pan for three to four minutes and turn it over as it turns golden brown.
7. Serve with any dip of your choice.