Courgette Spinach & Cheese Fritters

Serves: 2
Prep Time: 30 minutes
Cooking Time: 10
2 courgettes, grated
uSisi Fafa Himalayan salt
3 handfuls baby spinach
125ml Ladismith Chedder cheese
60ml chopped fresh herbs
3 eggs, lightly beaten
2 springs onions, chopped
2 cloves garlic, chopped
80ml almond flour
1/2tsp baking powder
60ml uSisi Coconut Oil for frying
Place the grated courgette in a sieve or muslin cloth over a bowl. Sprinkle 1tsp uSisi salt over the courgettes to draw out the liquid. Leave it like that for 10-15 minutes. Once that’s done, gently wring out as much of the remaining liquid as possible.
In a large bowl, combine the courgettes, cheese, herbs, eggs, spring onions and garlic.
Stir until well mixed.
Sprinkle in the almond flour and baking powder, a little at a time, until it is mixed in well and holding together nicely.
Now add a good couple grinds of uSisi’s daily grinder spice.
Heat the uSisi coconut oil in a pan over medium heat.
Once the oil is heated, scoop in your batter (roughly 3Tbsp per fritter)
After 30 seconds or so, push down gently on the fritter with the back of the spatula to flatten them out, but not too much.
Fry each fritter for about 3 minutes each side or until golden brown. Place the fritters onto a plate with some kitchen towel to absorb any excess oil.v To serve we added some plain yoghurt with some herbs.v Some roasted tomatoes, coriander and a large grind of our favourite Daily Grinder spice.v