Zucchini, Chili and Amaranth Fritters

Makes 6



1 tbsp coconut oil - for the pan (don’t use all at once)

1 medium zucchini

1 egg

3 tbsp amaranth flour*

1/4 cup chopped parsely 

1/2 a red chilli, finely chopped

1/2 tsp salt 

pepper, to taste 


I would make the beetroot dip first/in advance if you’re using it with this recipe. (Recipe here)


You could use any other flour of your choice, feel free to experiment! 


Also get creative with what you add to the fritter mix! You could try lemon zest, chill flakes, other herbs, other veggies… the possibilities are endless!


1. Grate the zucchini into a large bowl, add the egg and mix well with a fork. Add the amaranth flour, chopped parsley, chill, salt and pepper and mix until well combined.

2. Heat a non stick fry pan on a medium to high heat and add 1 tsp of the coconut oil and allow it to heat up. 

3. Once the pan is hot add a heaped spoonful of the fritter mix to the pan and flatten it into a round shape, leave it for a few minutes and then flip it over to cook the other side. Repeat this with the rest of the mix.