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Coriander and Chicken Curry
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Special Crispy Chicken
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ZUCHINNI AND CHILLI FRITTERS
A great way to get in extra vegetables and nutrients
Fish and Kumara Taramind Curry
4 medium or 3 large zuchinni’s
1 tsp of salt for zuchinni preparation
2/3’s cup of flour (gluten free is a great option)
1 tsp chilli powder
1 tsp ground black pepper
1 tsp of salt
1 chopped spring onion
¼ cup chopped fresh parsley
3 eggs lightly beaten
Asian Pork Skewers
Salted Coconut Icecream
Grate the zuchinni into a sieve. Add 1tsp of salt to the zuchinni and let it sit. The salt will draw the water out of the vegetables so you can make a dry fritter. After about 10mins you can squeeze small portions of the zuchinni to get rid of as much water as possible.
In a large bowl add the zuchinni and the dry ingredients. Then add the eggs, the spring onion and the parsley. Mix it all into a batter. If it is too runny add a touch more flour, if too dry add another egg.
Heat a frying pan with some coconut oil in. Once the oil is hot, add spoonfuls of the batter. Cook one side then flip to cook the other side. Should be a golden colour. Place on some paper towels after cooking and let them drain.
Serve with a delicious salad (check out our grapefruit and avocado salad).
Makes 12 fritters, serves 4 people.
Chilli, Spring Onion & Feta Cornbread
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Kumara Crispy Chunks
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BSc [Physiology], BPhty, PGCert [Human Nutrition], Acc.NZTri Coach Level1, ISAK Level 1
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