A pinch of Lucy Bee Himalayan Salt and Lucy Bee Whole Black Peppercorns, ground
2 eggs, beaten
1-2 tbsp. Lucy Bee Coconut Oil
A dusting of gluten free plain flour
Line a large mixing bowl with kitchen/paper towel. Add all the ingredients, except for the egg, Lucy Bee Coconut Oil and flour.
Place another layer of kitchen/paper towel on top and press down firmly to soak up as much excess water as possible. Remove the kitchen/paper towel, add the eggs and stir together.
Using your hands, make 6 even-sized balls with the mixture – give each one a slight squeeze to remove any remaining water, then flatten slightly to a pattie-shape.
Dust the work surface with flour then place the fritters on top and turn to lightly coat each side.
Melt Lucy Bee Coconut Oil in a pan, on a medium to low heat and fry the fritters for 6-8 minutes on each side, being careful not to burn – I found it best to do this in batches, to make sure each one was cooked through.
Serve either on their own, with a salad or try a fried egg on top.