As people everywhere stayed indoors during COVID-19 quarantine, Chloe Ting quickly rose to fame thanks to her bodyweight workout videos that are both engaging and effective – receiving millions of views on TikTok alone!
Ting’s workouts may promise you a tight waist and six-pack abs – but they likely won’t, at least not for most people.
These delicious cheesy fritters are simple to prepare and offer a great way to use up zucchini from your garden. Ideal as an appetizer, snack or side dish to any meal – or as passed hors d’oeuvres at parties!
To create the perfect zucchini fritters, the key lies in straining it thoroughly to extract as much liquid as possible before cooking. This allows it to crisp up in the hot pan without steaming, by placing the zucchini in a colander or sieve and pressing it firmly with your hand or hands.
Add zucchini and other ingredients, mix well and form into patties. These delicious patties can be served with zesty dip or sour cream; but for an alternative take serve with warm marinara sauce for dipping! This easy and quick recipe is a fantastic way to get kids eating their vegetables! Plus, they store well in the fridge up to one week!
These colorful veggie fritters offer a delightful twist on the classic zucchini herb fritters. Beetroot adds beautiful pink hue, as well as providing plenty of important nutrition such as carotenoids, lycopene, vitamins A & C, folate manganese potassium. Perfect for baby led weaning (7-9 months old) and toddlers!
Make these delectable kid-friendly vegetable fritters by mixing grated zucchini, carrot and beetroot with flour, seasonings and eggs in a bowl. Heat some oil in a fry pan, drop spoonfuls of the mixture into it and cook it for a few minutes before flipping and cooking further for several more.
Serve these tasty gluten free fritters with coconut yoghurt and dukkah or herbs for breakfast, lunch or dinner – or keep warm in the oven until ready to eat for mid week meal prep! These earthy gluten-free fritters make a tasty option that’s great any time of day or night!
Combine eggplant, garlic, parsley, breadcrumbs, Parmigiano Reggiano cheese, egg, salt and pepper in a large bowl before squeezing some water over it to help it come together. Heat some oil in a heavy frying pan until a drop of eggplant batter sizzles rapidly when dropped onto it; once hot enough to do so, fry 4 to 6 fritters at a time in batches of 4 until golden brown on both sides – drain on paper towels afterward before serving!
These eggplant fritters are vegan and gluten-free as they use chickpea flour instead of refined wheat flour for extra flavour, with an additional pop of paprika powder for extra spice! Quick to prepare and delicious to devour; enjoy as a tasty snack or lunch option; they make great dippers too if dipped into sauces like BBQ.
Avocado adds an airiness and creaminess that make these fritters perfect as an afternoon snack, or for breakfast when served with pure maple syrup for breakfast! Enjoy them as part of your everyday meal or serve alongside it for an impressive brunch presentation!
Make these crispy corn fritters with frozen or fresh corn by following this recipe, taking care to cook any fresh pieces before using. Also, for maximum creamy results use an entire egg (yolk and white).
If cilantro isn’t your cup of tea, simply swap out for another herb like basil or parsley; adding hot sauce will also give this dish an extra kick!
Chloe Ting is an influential YouTuber and fitness celebrity offering free fitness training videos on both her main channel, and an extras channel with extra content. Her workouts have gained immense popularity worldwide; her two week ab challenge became especially well known during the COVID-19 pandemic of summer 2020.