ZUCCHINI FRITTERS
PALEO, WHOLE 30, VEGETARIAN
Serves: 2
Prep time: 15 minutes
Cook time: 15 minutes
INGREDIENTS:
3 medium sized zucchini, grated
3 green onions, chopped
1/2 cup Cassava flour
2 eggs
1/4 tsp cayenne pepper (optional)
1/2 tsp garlic powder
1 tsp Himalayan salt
Coconut oil for cooking
DIRECTIONS:
- Shred the zucchini using a box grater or a food processor fitted with a shredding blade. Put the shredded zucchini in a siv or colander. Sprinkle with some Himalayan salt and toss well. Set aside
- Squeeze all the moisture out of the zucchini by using a spoon to push down on the zucchini at all different angles. tossing and turning as you go trying to get as much moisture out as you can so your fritters aren’t soggy.
- Put the shredded zucchini into a large bowl
- Add the cassava flour, egg, salt, and pepper. Stir to combine.
- Heat a large skillet over medium-low heat. Melt a large spoonful of coconut oil in the pan. Pack a ¼ cup measuring cup with the zucchini mixture. Turn the cup out onto the pan and flatten the zucchini until you get a patty. I fit about 4 in a large skillet at one time.
- Cook each side for 3 to 5 minutes or until nicely browned. I like mine to be pretty crispy on the outside! Repeat until you‘ve used up all the zucchini mixture. Be sure to add more ghee or coconut oil to the pan each time you start a new batch.