Add the grated zucchini, diced red onion, eggs, coconut flour, salt and nutmeg to a bowl.

Mix together until all the ingredients have combined.

Over a medium heat, in a large frypan, heat a splash of olive oil.

Spoon the batter into the pan, creating small fritters, I can usually fit 4 fritters into 1 large frypan.

Cook each fritter for a few minutes and then gently flip them over, cooking them on the other side for a few more minutes, until they are golden brown.

I like to serve this with thick wedges of avocado and baby spinach leaves.

Finish off with a squeeze of fresh lemon juice.

Enjoy!

* You will be able to buy coconut flour from your local health food store. If you don’t have any coconut flour you can substitute it with buckwheat or wholemeal spelt flour. But you will need to add 6 tablespoons of flour instead of 4. Also, keep in mind that this won’t make the recipe grain free or gluten free if you use spelt flour.