Baby Marrow Fritters, Avocado Salsa & Coconut Cream [Dairy free, Egg Free, Gluten Free, Grains free, Sugar Free, Vegetarian]
One of the many lessons learned through a healthier alternative lifestyle almost 4 years in the running, is, in the choice of cooking methods. So while frying is an option, often requiring huge amounts of oil / fat to make foods debatably tastier, it is often not required. This recipe shows two ways to make fritters and while egg is often the binding agent of choice, alternative flours, in this instance, coconut flour, works well to add volume and shape to a tricky recipe.
Baby marrow or Courgettes or Zuchinni, as they are known, is a veggie that retains loads of water and is a low carb, low fat option that is fabulous in adding bulk to a meal. There are numerous recipes on this blog that show you the versatility of this veg – a search for baby marrow opens up really good, nutritious, tried and tested recipe options.
This recipe, that I have adapted out of the latest edition of Food & Home magazine, is a wheat-flour based recipe. With just one alternative, innovative try out, I’m thrilled that it worked. That there is alternative herb flavour enhancements in this recipe, shows the variety to cater for various tastes. While I am a chilli and fresh coriander gal, the fresh fennel try out in this recipe, made for a tasty option in herb inclusions. The avocado and coconut cream (drizzled with olive oil) sides, coupled with fresh lime, provide an amazing spin and partner to these fritters.
The seasoning may be altered to suit your tastes, but the amazing combination of coriander and cumin powders add delectable savoury taste balance to these fritters. Again, adjusting down or up, a preferred, works brilliantly.
I went a step further and baked these deliciously savoury fritters and this recipe now features here, for you to try out to!
1kg medium-to large sized baby marrows, finely grated
1-2 tsp fresh minced garlic / garlic paste
½ cup coconut flour
2 tsp coriander powder
1½ tsp cumin powder
1 tsp bicarbonate of soda
3 tsp cream of tartar
Freshly chopped coriander OR fennel (as required)
Himalayan or Sea salt to taste
Freshly milled black pepper to taste
Optional 1-2 finely chopped green chilli
Optional: 1 tsp each roasted cumin and fennel seeds
Optional: ½ mashed, ripe banana to bind if coconut flour is insufficient
Extra-virgin olive oil and / or coconut oil for shallow frying, if not baking
FOR THE AVOCADO SALSA
Fresh, diced avocado
Fresh chopped coriander leaves OR spring onion
Optional: 1 finely chopped green chilli
Fresh lime juice to taste
Mix all the ingredients gently, to combine.
- Top and tail the baby marrow and grate finely (I used my food processor with fine grater attachment).
- Add the grated baby marrow to a large mixing bowl, then add in coconut flour and the rest of the ingredients, except the salt.
- Mix well to combine and add the salt just before you shape the fritters.
- Heat the oil of choice in a non-stick frying pan to shallow fry the fritters on medium high stove top heat or preheat your conventional oven to 200º celsius and line a baking tray with baking paper.
- Shape the fritter mixture into small rounds (this mixture makes 15 small fritters) and lay out on the baking paper or add to the hot oil.
- Fry each side for up to 8-10 minutes, turning once the underside has cooked well.
- If baking, bake for 30 minutes until golden brown. You may want to baste with melted coconut oil half-way through the baking process.
- Remove from the oven and serve with the avocado salsa, and lime infused coconut cream, as desired. Note that allowing the fritters to cool first, makes them firm up better.