Bowing to yogi petitions for veggie fritter recipes on a recent Italian yoga retreat, here’s an option which uses the last of the summer’s British courgettes and involves minimal effort.
They’re effectively the same as last month’s Courgette & prawn fritters; just swap the prawns and cumin for an extra zucchini (see what I did there?) and 100g of chopped feta. It’s that easy. You can also use parsley or other fresh herbs if you don’t have coriander, give it a go!
Continuing in the spirit of all things Italian, dollop with avocado, Wholesome Seduction Basil pesto and cottage cheese or Labneh from the Larder. For the meat eaters among us, it’s hard to beat the bacon, avocado & chipotle ketchup combo.
Gorgeous yogi gurus Molly and Gabby. My inspiration. More on Tuscan Travel Pick: Podere Conti coming soon.