Zucchini Fritters
2015-07-27 02:55:31
A delicious wheat-free side dish that can complement any protein!
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Ingredients
- 2 Medium Zucchini, Shredded (about 5 cups)
- 2 tsp Sea Salt
- 1/2 cup Almond Flour
- 1 lg Egg, Beaten
- 1 tsp Black Pepper
- 1/4 tsp Onion Powder
- 1/4 tsp Garlic Powder
- 1/4 tsp Cayenne Pepper, optional
- Coconut Oil or Ghee for cooking
Instructions
- Shred the zucchini with a grater or food processor with a shredding blade.
- Put the zucchini in a large bowl. Sprinkle with the salt and toss well. Let it sit for 10 minutes.
- Put the zucchini in a strainer and rinse.
- Squeeze as much liquid out of the zucchini as possible! You want to remove as much moisture as possible - the dryer the better. I laid mine out in a thin layer on some paper towels and then squeezed to absorb the last bit of moisture. Put in a clean, dry bowl.
- Add the almond flour, egg, and spices. Stir to combine.
- Heat a large skillet over medium-low heat. Melt a large spoonful of ghee or coconut oil in the pan.
- Pack 1/4 cup measuring cup with the zucchini mixture, pressing it down inside the cup.
- Turn the cup out onto the pan and flatten it until you get a slightly thin patty. (The thickness is really up to you, but I think mine cooked more consistently when they were on the thin side!)
- Cook each side for 3 to 5 minutes or until nicely browned.
- Add more ghee or coconut oil each time you start a new batch.
- Place on a cooling rack so they don't get soggy.
Notes
- The above picture is from the Skinny Chef. Mine were delicious, although not picture quality, lol! As I continue to improve my own, I will update the recipe as well as the photograph! I would love to hear from you all on how YOURS turned out! 🙂
Adapted from stupideasypaleo.com
Adapted from stupideasypaleo.com
Twisted Veggies https://twistedveggies.com/
