In a large bowl, grate zucchini first and squeeze out excess liquid
Grate all other vegetables into the large bowl
Add grated cheese if using. If using fetta, leave this out for now.
Finely chop up spinach and herbs and add in also
Gently stir all the veggies herbs and cheese together to mix them together.
Add the flour, baking soda, baking powder and salt and pepper to taste. Toss/stir to coat all the veggies. Start with 1 cup and add a bit extra if needed. All the vegetables should be coated so take the time to do this. This is important so you don't get soggy fritters.
Lightly whisk two eggs and stir through the mixture.
If you are adding fetta, lightly crumble and stir through gently
You are now ready to cook! Turn on large fry pan to a medium heat. Add coconut oil to coat the pan and melt. When hot, scoop in spoonfuls of mixture and pop on a lid. Tip: this helps the inside of the fritters to cook. :)
Once looking brown and crispy on one side, flip over the fritters and cook on the other side. I leave the lid of for this.
Once cooked, scoop them out of the p pan and allow to cool on a wire rack. This helps keep them stay nice and crispy! Just cover with a paper towel if wanting to keep warm while others are cooking.
For a meal, I like serving with a side of roasted mini tomatoes, lots of avocado, a fried egg or two and a side of sauerkraut. But anything goes! ENJOY !