Who else love fritters for tea? These grain free, gluten free and dairy free courgette and celeriac fritters with crispy kale and coconut kefir yogurt rock my world whether it’s breakfast, lunch or dinner.
Fritters are traditionally made with potato and other root vegetables like parsnips but for those of you with Ankylosing Spondylitis like me these vegetables are just too starchy. They feed the klebsiella bacteria in our guts, damaging our gut lining which protects our bodies from attacking themselves. So to keep the gut gremlins happy ,i’m making today’s with courgettes and celeriac – a low starch, low carb alternative.
Paired with lashings of avocado cream and my new favourite thing… coconut kefir yoghurt from Rhythm Health. I love it because unlike many dairy free yogurts it contains no starchy thickeners like tapioca starch, plus it’s packed full of gut friendly probiotics.
Get ready to pile ’em high!
- 2 courgettes
- 1/2 celeriac
- 2 inch piece of leek
- 1 tablespoon fresh coriander
- 1 tablespoon fresh parsley
- 6 sprigs kale
- Salt and pepper
- 3 eggs
- 1/2 cup coconut flour
- Butter or coconut oil for frying
- Extra Virgin Olive Oil
- 1 avocado
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon apple cider vinegar
- 1/2 teaspoon of lemon juice
- Salt and pepper
- 1 tub of coconut kefir yoghurt
- Fresh coriander and parsley
- Sundreid tomatoes
Preheat the over to 180C.
Using the julienne blade of a high speed food processor shred the courgette and celeriac into strands. If you don’t have a food processor you can use a hand held julienne peeler or a spiraliser and chop into long strands. Sprinkle with a small amount of salt and leave for 10 minutes. If you’re sensitive to salt you can rinse it off. Place the vegetables in a muslin cloth and squeeze out any excess water. I do this trick because nobody like soggy fritters, right? Finely slice the leek, coriander and parsley and add to the mixture along with the coconut flour. Mix well.
Whisk the eggs using a fork and add to the mixture. Season with salt and pepper.
Heat your chosen fat in a frying pan. Add a good heaped tablespoon of mixture to the pan. Cook for about 1-2 minutes each side until golden.
For the crispy kale
Finely shred the kale, season with salt and a good glug of extra virgin olive oil. Roast in the oven for about 3 minutes until crispy. Be careful not to let it burn.
For the avocado cream
Using a hand blender or food processor, blitz all the avocado cream ingredients together until smooth.
Pile up the fritters on a serving plate. Add a dollop of avocado cream, coconut kefir yoghurt and top with sundried tomatoes, crispy kale, fresh coriander and parsley.
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