• Karri Anne Cameron

Zucchini Fritters

Makes 6 servings

Macros: 83 cal, fat 2g, carbs 12g, protein 4g, fibre 1g

Ingredients

3 cups grated zucchini (packed, skin left on)

2 eggs

1/2 cup all-purpose flour*

2 tablespoons finely chopped chives (plus extra for garnish)

1 cloves garlic, crushed

2 tablespoons cornstarch

salt and pepper (to taste)

avocado or canola oil (as needed for frying)


Directions:

Place the grated zucchini in a fine sieve, mix in the salt, and let sit for approximately 30 minutes, pressing down on the zucchini and turning it over periodically to remove as much moisture as possible.

Using a cheese cloth or clean dish towel gently squeeze out the zucchini. In a large mixing bowl mix together the grated zucchini, eggs, flour, chives, garlic, cornstarch, salt and pepper. Stir until completely combined.

Heat a medium frying pan over medium heat with about 1/2" of oil. When the oil is hot add approximately 1 tablespoon of the zucchini mixture to the pan and let cook 2-4 minutes each side or until golden brown. Place the fritters on a paper towel when done cooking and serve!


Recipe Notes

*substitute chickpea flour for all-purpose flour to make these gluten-free


#zucchini

#gardenproduce

#breakfast

#dinnere

#fritters

#teamange

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