Zucchini Fritters are sooo good and sooo good for you!
Zucchini Fritters
Prep time 30 minutes
Serves 4
Use organic ingredients if possible
This zucchini fritters recipe is addicting! These zucchini fritters are perfect with a meal, as a side or as an appetizer. This recipe is perfect to replace fried potatoes. They go great with eggs for breakfast to replace your fried potatoes. They go great with salmon patties or hamburger patties, when you really want potatoes. You will never miss the potatoes! Please follow this recipe closely, because you can have a runny disaster if you don’t follow all of the steps and make the fritters quickly.
4 cups grated zucchini
½ red onion shredded
½ yellow pepper minced fine
half a jalapeno shredded
Two cloves of garlic minced fine
Two tablespoons basil chopped small
One farm fresh egg beaten
1/3 cup coconut flour
One teaspoon pink salt
½ teaspoon ground pepper
1 teaspoon of cumin
Two tablespoons of organic olive oil or coconut oil
In a food processor shred your’e zucchini. Take zucchini out of the food processor and put in the middle of a large piece of cheesecloth. Wrap up tight and squeeze all of the liquid out. Let rest and press again. Press again at least three more times, you want your zucchini dry.
In mixing bowl put the zucchini, flour, grated onion, peppers, garlic, and basil. 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 they are golden brown. The fritters takes a few minutes; you don’t want mushy or undercooked pancakes. Cook all of 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.