zucchini fritters with tahini + parsley

This is one of my favourite snacks. Tahini and parsley work so well together, and it can't get much better than on top of a zucchini fritter. The fritters are delicious warm or cold. You could use them to make a grain-free sandwich or burger, or serve them with eggs and other accompaniments for breakfast. They're so versatile and they carry other flavours well. 

I love the fritters with hulled tahini, which is made from sesame seeds that have had the outer husk removed (usually via a water processing method). Hulled tahini is milder in flavour than unhulled tahini. Unhulled tahini is made from the whole sesame seed and has a slightly bitter taste. It's worth trying both varieties to see which one you prefer.

ingredients

• 2 medium-sized zucchini
• 3 eggs
• 1 tbsp coconut flour
• Coconut oil or butter for frying
• Tahini
• Fresh parsley, roughly chopped

preparation

1. Grate the zucchini. Taking handfuls of the grated zucchini, squeeze out the excess moisture and place in a bowl.

2. Push the zucchini to one side in the bowl, crack the eggs into the cleared space, whisk them briefly with a fork then stir through the zucchini. Stir through the coconut flour.

3. Heat a teaspoon of coconut oil or butter in a fry pan on a medium heat. Once hot, drop spoonfuls of the zucchini mixture into the pan and fry on both sides until golden brown. Repeat with remaining zucchini mixture.

4. Once cooled, spread the fritters with tahini and top with the fresh parsley. You can store any leftover fritters in the fridge for a day or so.

NB: I use a 20ml tbsp. If you have a 15ml tbsp (if you're in the US or UK), you can measure out 4 tsp in place of each tbsp.