Breakfast Courgette Fritters

These fritters are a delicious wheat free breakfast alternative. Courgettes, also known as Zucchini, contain a variety of vitamins and minerals and are particularly high in vitamin A supporting vision and the immune system. Ghee / coconut oil contain good fats and are more stable when cooked at high temperatures with less exposure to free radicals. The Coconut flour provides a good source of fibre and is a healthy wheat alternative. 

Gluten free

Serves 2

Prep time 10 mins

Cook time 6 - 10 mins


  • 1 zucchini / courgette, grated
  • 2 free range eggs
  • 2 tbs coconut flour
  • Creme fraiche or smoky salsa
  • Ghee or coconut oil
  • Salt and pepper
  • 6 rashers free range bacon, free from sugar and nitrates (optional)


  1. Squeeze the excess moisture out of the grated zucchini / courgette. You can do this by grabbing a handful of mixture and squeezing it. Liquid will escape, so do this over the sink or a bowl.
  2. Place the zucchini / courgette in a large bowl.
  3. Add in the eggs and coconut flour. Mix to combine. If the mixture is too dry, add in a drop of water. If this mixture is too wet, add in a little bit more coconut flour.
  4. Season with salt and pepper.
  5. Heat a large non-stick frying pan over a medium heat and melt some ghee or coconut oil.
  6. To cook the fritters, add in a large spoonful of batter. Repeat until you have filled the pan, ensuring you have left room to flip the fritters.
  7. Cook for 2-3 minutes on one side and then flip, and cook on the other side until golden brown and cooked through.
  8. Remove from the pan and set aside.
  9. If you are adding bacon, melt some more ghee or coconut oil in the pan and cook the rashers.
  10. To serve, place the fritters on a plate with a side of bacon and a dollop of creme fraiche or smoky salsa.