Spicy Zucchini Fritters

Zucchini Fritters

​"These little gems are a favorite around our house. While they take a bit of time, they are not difficult to make. Besides they are well worth it."

5 medium zucchini, shredded (4 cups) with box grater or food processor

2 teaspoons sea salt

1/4 cup coconut flour 

1 egg, beaten

1/2 teaspoon baking soda

1/4 teaspoon cayenne pepper, optional (but yummy) and 1 teaspoon black pepper

coconut oil for cooking

Shred zucchini and put into large bowl. Sprinkle with the sea salt and toss well. Walk away for 10 min. Scoop up a generous handful of zucchini and squeeze the living daylights out of them. You want the zucchini dry - nobody likes soggy fritters.

Place in a different bowl. Add flour, egg, pepper, and baking soda. Stir to combine. Heat a large skillet over med-high heat. Melt a spoonful of oil or ghee in the pan. Pack a 1/4 cup of zucchini mixture out onto the pan and flatten until you get a patty.

Cook several patties at a time for 3-5 min or until brown. Cool on a cooling rack so they don't get soggy.

Taking time to be Grateful: "I'm glad for summer because gardens abound with summer squash. I'm thankful that whether my garden produces or not, I have great gardener friends with magical green thumbs that can grow just about anything. I am thankful for friends that send me recipes like this one. I've used this recipe over and over."

About the author

Coach Nancy

Nancy Carlson is a Certified Professional Fitness Trainer with the National Exercise and Sports Trainer Association, a Level 1 Youth Conditioning Specialist with the International Youth Conditioning Association, and is a Level 2 Certified Precision Nutrition Master coach. Nancy was recognized in 2011, 2012, 2013, 2014, 2015, 2016 and 2017 as the “Best of the Best” Fitness Trainer in Southern NH by the Hippo Press.

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