Fritters are one of my favorite things to make with all the lovely zucchinis we pick up at the farmers market. They're so simple, very easily made gluten free/grain free/LCHF/Paleo, and the flavors can be switched up by adjusting the recipe with a couple tweaks.
Here's how to make them -
- 1 large zucchini (I used one that was about the length of my forearm)
- large handful of chopped fresh basil
- 1 garlic clove minced
- 3 TBS of coconut oil for cooking - approximate
- 1 large Egg - lightly beaten
- 1/4 c of coconut flour
- Pepper to taste
Start by shredding the zucchini either with a hand grater or with the attachment on your food processor. Put the shredded zucchini in a bowl and sprinkle with about a tablespoon of salt. The salt draws the water out of the zucchini so this part is crucial to helping the fritters brown up nicely. After about 10 minutes put the zucchini into a cheese cloth or a clean dry dish towel and wring out the zucchini (if you're particularly sensitive to salt you can gently rinse the zucchini in water before wringing it out).
Mix together the basil, garlic, coconut flour, pepper and egg in a large separate bowl then add the zucchini. MIx. Heat the coconut oil on medium heat then using a 1/4 cup measure out the zucchini mixture and add to the pan. Gently flatten with the 1/4 cup heaps with a spatula. Cook until they're nicely browned on both sides then transfer to a plate with a paper towel to drain off any excess oil.
Serve alongside your favorite alioli or they're also delish topped with a fresh tomato salsa.