My love for Sriracha is strong. If you don’t know what it is yet, you are definitely missing out. Sriracha (also known as Rooster sauce, or even cheekier: Cock Sauce), is loved by many. Commonly served with Vietnamese Beef Pho, it’s also suitable for almost all things savoury. Which is why when I saw this article yesterday, I let out a cry instantly. Although since Mr David Tran, the creator of this wonderful sauce is making a ton of money from this (20 billion bottles a year!), I’m sure there will be ways he can prevent the chili ‘cloud’ from going out of his factory. In any case, I’m heading to B.I.G. to stock up.
Now what does this have to do with a Paleo recipe, since Sriracha is probably highly processed and also contain sugar, thus rendering it paleo unfriendly? Nothing at all, only I have cheated and added Sriracha sauce to this recipe. Funnily enough, I also came across quite a few fellow primal eaters still including the rooster sauce in their diet. See the power of chili?
Anyway, apart from my obsession with aforementioned hot sauce, I also want to share a great paleo recipe with you today. Some of you might know that I love vegetable fritters. I have also share a couple of recipes on this blog, namely the Broccoli and Cauliflower fritters, and these Carrot, Green Beans and Polenta fritters. Going paleo doesn’t mean that I have to give up one of my favourite brunch food. There are plenty of substitutes available especially when it comes to flour.
Looks just like regular fritters. The secret? Swapping the plain flour to almond meal, and here we have a healthy gluten-free treat. It’s also obscenely easy.
Paleo Zucchini and Carrot Fritters (serves 2)
1 Zucchini, grated
1 Carrot, grated
1 Shallot, finely chopped
1/2 cup almond flour
1/2 teaspoon cumin
1/2 teaspoon paprika
salt and pepper to taste(make sure its fresh ground black peper)
1 poached egg
Sriracha is not paleo, so omit it if you are following a strict paleo diet and squeeze some lemon juice over instead and add cut chili if you like.
Place grated zucchini in a cheese cloth or muslin cloth and squeeze dry. You want to try to get all the liquid out.
Once squeezed place back in bowl and add carrot, beaten egg, shallot, almond flour, cumin, parika, salt and freshly ground black pepper and mix well.
Heat 1 tablespoon of olive oil over medium heat, add 1/4 cup of the mixture and fry until golden brown each side, which will take about 3 minutes per side. Repeat until mixture is all used up.
Meanwhile, prepare the poach egg (I’m happy with just one, if double is your kind of thing go for it). Bring a small pot of water to boil, add a drizzle of white vinegar and swirl the water around with your spoon. Carefully crack an egg into the middle bit, letting the water swirl around the egg. Don’t touch it for at least 1 minute. It’s done when all the egg white has turned opaque, which takes about just under 3 minutes for me. Remove carefully with a slotted spoon and set aside until ready to serve.
To serve, stack 3 fritters together and top with the poached egg, and then drizzle some Sriracha sauce over, garnish with coriander.
Let’s admire the pretty dish from above:
I’m sure you are all eager to see if the egg is cooked perfectly, so I shall oblige with a yolkporn shot:
The texture of the fritters is a little more crumbly and less fluffy, but tasted nutty and moreish. The sexy runny egg yolk not only added
sex visual appeal (sorry), the rich flavour works perfectly with the vegetables. This, is perfect start to the day.