Crispy Zucchini Nuggets

Crispy Zucchini Nuggets

• Ingredients:

  2 cups grated zucchini, excess moisture squeezed
  1 free-range egg whisked
  2 tablespoons coconut flour
  1 tablespoon sesame seeds
  1/4 teaspoon salt, plus extra to season
  1/4 teaspoon your favourite spice/s I like chilli powder
  1 tablespoon coconut oil for frying
  1 tablespoon avocado oil 
  1 tablespoon mayo or aioli

• Method:

  In a bowl, mix together your grated zucchini, egg, coconut flour, sesame seeds, salt and your favourite spices if using. It should for a thick paste/ batter. If too wet, add a little extra coconut flour, and if too dry, add another egg.

  Preheat your oven to 180C and line a baking tray with baking paper and melt your coconut oil in a fry-pan over medium to high heat ready for frying.

  Dollop tablespoon amounts of mixture into the hot fry-pan and brown on all sides, only turning or moving once sturdy enough to flip or move. Once all sides are browned and charred, transfer your nuggets to the prepared baking tray lined with baking paper.

  Transfer the batch of nuggets into the oven and continue to cook through for another 8-10 minutes until perfectly golden brown on the outside and cooked through.

  Serve with a drizzle of extra-virgin avocado oil and your favourite mayo or aioli, season well with some extra salt if needed, dig in!