Updated: Apr 30, 2020
In my never ending quest to find dishes that will convince my family that zucchinis are a desirable vegetable I stumbled across a zucchini fritter recipe that looked promising... so with a few modifications I have now developed a grain free zucchini fritter which the entire anti zucchini fuss pot family like!! I hope you do too!
2 medium zucchini 1 large egg 1/2 cup almond meal 1 tbs psyllium husks 1/2 tsp baking powder 1/2 tsp sea salt or herbamare 1/4 tsp onion powder 1/4 tsp garlic powder 1/2 tsp nostimini seasoning (moroccan or greek seasoning would also work well) Generous grind of pepper
Grate the zucchini and place in a nut milk bag or clean cloth. Squeeze as much liquid out of the zucchini as you possibly can. Set aside.
In a medium bowl place all the dry ingredients and stir to combine. Make a well in the middle and into it crack the egg. Whisk the egg gently then incorporate the dry ingredients. When mixed add the zucchini and continue mixing until the mixture is well incorporated. It will take a minute or so as the zucchini will release more liquid (even after you’ve squeezed it “dry”) which will give the mixture some fritter batter texture.
Drop generous tablespoons of the mixture onto a medium hot, oiled pan. Wait until the first side is nicely browned before you flip it otherwise it will fall apart! Be patient and let them cook gently through without disturbing them except for flipping once.
Serve as a side or as a main with a big salad. Makes about 12 fritters.