1. Prepare fritters
  2. While fritters are searing, make salad dressing
  3. Prepare salad
  4. Finish fritters
Zucchini feta fritters
Fritters are savory and flavorful pancakes that fulfill so many cravings at once! If you are not a spicy food lover, you can still add the chili pepper and just remove the seeds. They add so much flavor and won’t be spicy without the seeds.
Course: Main Dish, Side Dish
Cuisine: Dairy, Vegetarian
Special Diet: Soy Free, Sugar Free
Servings: people USA imperial/metric conversion:
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Ingredients:
Directions:
  1. Grate the zucchinis and drain any excess liquid.
  2. Add grated zucchini to a bowl with the rest of the ingredients, except coconut oil. Mix well.
  3. Prepare a large skillet on high heat. Add coconut oil and heat. Form the mixture into patties and place in pan in batches. Add more oil for later batches, if necessary.
  4. Sear for three minutes per side. Serve hot.
Notes & Tips:

Serve with a dollop of yogurt!

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Rocket salad
Rocket leaves are also known as arugula and have a peppery flavor. They are extremely high in nutritional value and will make your salad beautiful and more powerful in flavor.
Cuisine: Dairy, Fish
Special Diet: Gluten Free, Soy Free
Servings: people USA imperial/metric conversion:
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Ingredients:
Directions:
  1. In a jar, add the pepper, scallions, lemon juice, oil, sugar and salt. The longer that the dressing sits, the better - but can also be served right away.
  2. Add the rest of the ingredients in a large salad bowl.
  3. Add dressing right before serving. Mix well.
Notes & Tips:

Click here for a homemade lox recipe

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Have a question about these recipes? Need a substitution for an ingredient? Chef Zissie is here to answer!

Simply use the comments box at the bottom of this page or click the button below. Please try and ask on Sunday to ensure you get your answer on time!

Leftover tips for tomorrow’s lunch:

These fritters reheat really well and are good for up to 5 days in the fridge! Add any leftover salad as a topping to them (will just taste marinated not soggy)
Serve them with a lemon wedge and a dollop of yogurt. (add lemon zest, fresh dill, fresh mint and chopped cashews for an upgraded yogurt dip)

What else is for dinner this week?