6 large zucchini grated & salted*

4 free range eggs (to make vegan, use 2-3 tbsp psyllium husks and 2 heaped tbsp freshly milled flax seed)

1/4 cup nutritional yeast

2-4 tbsp buckwheat flour

1 large onion finely chopped

4-6 cloves garlic finely minced

pinch cayenne (optional)

Coconut oil for frying

Garlic Sauce:


flesh from 1 drinking coconut

1-2 cloves garlic finely minced

To Make the Fritters:

Grate the zucchini and put into a separate bowl. Salt (approx 1 tbsp Himalayan Salt) and mix well. Let sit for 15-20 minutes to allow water to separate from the zucchini. Squeeze out the water from the grated zucchini with your hands, ensuring you squeeze well and place into a different mixing bowl.

Add in the eggs and combine well. If going the vegan option, do not add in psyllium or flax seed yet.

Add in the onion, garlic, cayenne (optional), and nutritional yeast and mix well.

Add in the buckwheat flour tablespoon by tablespoon to see how the consistency is. It should be firm but malleable.

If using the vegan option, add the psyllium tablespoon by tablespoon. You may need to add in a tiny bit of water to ensure the fritter mix is manageable by hand. Add in the freshly milled flax seed.

It should have a consistency like fairly thick pancake batter.

Add heaped tablespoons to a pre oiled (coconut oil) hot fry pan. Cook on a med/high heat for 3 minutes, then flip fritter over and cook for another 2-3 minutes until browned.

To Make the Garlic Sauce:

Add the flesh of a young drinking coconut to a food processor or blended with the minced garlic. Blend until smooth. Add tiny amounts of water if you desire a thinner consistency
Serve fresh with edible nasturtium flowers