Prep time 30 minutes
Serves 4
So many zucchinis, so little time. This zucchini fritters recipe is addicting and are perfect with a meal, as a side or as an appetizer. This recipe is perfect to replace fried potatoes. They go well with eggs for breakfast to replace your fried potatoes, and go well with salmon patties or hamburger patties, when you really want potatoes.
Please follow this recipe closely, because you can have a runny disaster.
4 cups grated zucchini
½ red onion, shredded
½ yellow pepper, minced fine
½ jalapeno, shredded
Two cloves garlic, minced fine
Two tablespoons basil, chopped small
One tablespoon finely chopped dill
One farm-fresh egg, beaten
1/3 cup almond flour or regular flour
One teaspoon pink salt
½ teaspoon ground pepper
1 teaspoon cumin
2 tablespoons organic olive oil or coconut oil
In a food processor, shred zucchini. Take zucchini out of the food processor and put in the middle of a large piece of cheesecloth or clean kitchen towel. Wrap up tight and squeeze all the liquid out. Let rest and press again.
In mixing bowl put the zucchini, flour, grated onion, peppers, garlic and herbs. Beat egg and put in the mixture along with your salt and pepper. Mix well, but be tender.
In a large frying pan with hot organic olive oil, take about a tablespoon or so of the mixture for each fritter and place in your oil. You should be able to fit about six pancakes per pan.
On medium heat, fry until fritters are golden brown. The fritters take a few minutes; you don’t want mushy or undercooked pancakes. Cook all your fritter batter at this point; it gets too runny after it sits. If you place on a platter lined with parchment paper, the fritters will cool nicely and keep their shape. You can serve at room temperature, which makes for a great plan-ahead appetizer.
