grain free zucchini fritters
these slightly sweet fritters are highly addictive, and can be served with breakfast, lunch or dinner. they can also be made baby led weaning friendly!
Servings: 14 fritters
Ingredients
- 4 cups shredded zucchini, squeezed of excess moisture approx 2-3 large zucchinis
- 3 garlic scapes, chopped you can sub in chives or green onions and a touch of garlic or omit entirely
- 4 eggs
- 2 tbsp coconut flour
- 1/3 cup parmesan
- 1 tbsp honey optional, if baby led weaning, omit
- 1/2 tsp salt
- pepper to taste
- extra virgin olive oil for frying/the pan
Instructions
- make sure you drain your zucchini of water by squeezing the shredded zucchini in either nut milk bag or a clean dish towel, wringing it out until little liquid comes out.
- now, place the drained zucchini in a large bowl, and add your garlic scapes, eggs, honey, salt, pepper, coconut flour and parmesan cheese, combining everything until it’s all well mixed and covered, the coconut flour should be very well mixed in to the point where you don’t see it.
- heat a cast iron pan over medium heat, with a tbsp or so of extra virgin olive oil.
- once hot, you can use a bit under 1/4 cup of fritter batter at a time, and place the batter in the pan, flattening it and allowing it to simmer approximately 4-5 minutes before flipping. they are delicate, and you will lose some pieces along the way-- i totally recommend eating any of the little bits that fall off in the pan as you cook, they are extra crispy and delicious!! don't miss out, my friend.
- stir the batter together as needed while frying the fritters, as the liquids might separate. complete the batter and set aside on parchment paper.
- these are so good served fresh, or when you do re-heat, do so in a toaster oven, air fryer or an oven — you will not regret it! store the fritters in between layers of parchment paper in an airtight glass tupperware in the fridge or freezer