I know you’ve been aching for yet another zucchini recipe because you’ve got the stuff coming out of your ears! Well not to worry, today’s post comes courtesy of our friends at StupidEasyPaleo!
Stephanie has done a good job of laying down the base, but I am here to inspire your creative juices and add some of your favorite spices to the recipe.
Personally I love using onion powder, it gives a nice depth to almost everything. Garlic powder is nice along with collections like taco mixes, Italian mixes and curry spices!
The spice world is your oyster and I encourage you to take advantage of it! Americans tend to be a little spice shy and I’m not sure why, but perhaps you make it your mission to try new ones.
One of my favorite spice shops-Oaktown Spice Shop-oaktownspiceshop.com Let them inspire you!
Okay without further adieu, let’s break out the grater and get busy!
Paleo Zucchini Fritters Recipe
2 medium zucchini, shredded (about 5 cups)
2 tsp sea salt
¼ cup coconut flour
1 egg, beaten
1 tsp black pepper
¼ tsp cayenne pepper, optional
Coconut oil or ghee for cooking
Shred the zucchini using a box grater or a food processor fitted with a shredding blade. Put the shredded zucchini in a large bowl. Sprinkle with the salt and toss well. Walk away for 10 minutes.
Now it’s time to squeeze all the moisture out of the zucchini because nobody likes soggy fritters. Note: If you’re really salt sensitive, you may want to rinse the zucchini with water, then squeeze it out. Scoop up a generous handful of the zucchini and squeeze the living daylights out of them into a sink or bowl. You want them dry. Place in a different bowl.
Add the coconut flour, egg and pepper. Stir to combine.
Heat a large skillet over medium-low heat. Melt a large spoonful of ghee or coconut oil in the pan. Pack a ¼ cup measuring cup with the zucchini mixture, pressing it down inside the cup. Turn the cup out onto the pan and flatten the zucchini until you get a patty. You can also use a disher or just eyeball it. I fit about 4 or 5 in a large skillet at one time.
Cook each side for 3 to 5 minutes or until nicely browned. Repeat until you‘ve used up all the zucchini mixture. Be sure to add more ghee or coconut oil to the pan each time you start a new batch.
Cool on a cooling rack so they don’t get soggy.
Add garlic powder or onion powder to the mix.
Sprinkle with freshly chopped chives or parsley.
Serve with a homemade Paleo Mayo.