My mom used to make zucchini pancakes for us growing up. They’re a great way to add some extra veggies to dinner and use up the abundance of zucchini in mid-summer. We used to eat them for dinner with savory toppings, and sometimes with homemade sausage. Somewhere along the line, I forgot about this simple recipe for a quick and easy dinner, but I came across it recently and knew I had to remake it.
Replacing the all purpose flour with almond flour turned out to be the best thing that’s happened to zucchini pancakes. They turned out so much crispier, I re-named them zucchini fritters. I also added a small amount of flax meal to soak up the excess moisture you always get with zucchini, and it really improved the overall texture. It often seems to be the case when you substitute in the name of ‘healthier’, the flavor and/or texture suffers, but this is not one of those times.
The fresh tomatoes are an optional topping, but I rather like them. If you’re using them, cut them in half or quarters depending on how big they are – my main objective is to make them small enough to have one with each bite (I’m a little strange like that). The avocado crema is simply made by blending everything until smooth.
Grate your zucchini by box grater or food processor and mix together the zucchini fritter batter.
I pan-fried mine in a cast iron skillet because you get the best crispy edges that way. It’s best to keep them small, about 4″ in diameter otherwise it becomes more difficult to flip them.
My mom used to serve these with sour cream, but I’m partial to avocado in almost everything, so I’ve included an adapted version of avocado crema from my Fish Taco Lettuce Wraps. I hope you enjoy this taste of summer!Print
- 1 pound zucchini, ends cut off and grated
- 1 large egg
- 1/2 cup fine almond flour
- 2 Tablespoons golden flax meal
- 1 Teaspoon sea salt
- 1 clove garlic, minced
- 1 avocado, pitted and peeled
- 1/2 cup coconut milk, from the can
- 1 Tablespoon fresh lemon juice
- 1 Teaspoon sea salt
- quartered cherry tomatoes
- thinly sliced basil or any other herb you love
- thinly sliced green onions
- Mix together all the ingredients for the fritters in a medium size mixing bowl.
- Preheat a cast iron pan over medium heat. I used a 9″ pan, but you can use a bigger one if you have it.
- While the pan heats, make the avocado crema by blending the avocado, coconut milk, lemon juice, and sea salt in a blender until smooth. Transfer the crema to a serving dish and set aside.
- Prepare any of the optional fritter toppings and place them in serving dishes as well.
- Pour a small amount of avocado oil into your preheated pan, just enough to lightly coat the bottom.
- Place small dollops of fritter batter into the pan – about 4″ in diameter. You will be able to cook 3 fritters at a time in a 9″ skillet.
- Cook for about 3 minutes or until the fritters begin to set up and the bottom is golden brown, turn the fritters and cook another 3 minutes or until golden.
- Continue the cooking process, adding oil when necessary until all the batter is gone.
- Serve the fritters immediately as soon as they come out of the pan for crispiest results.
- It really speeds up the cooking process to have 2 pans going on the stove, especially if you’re making this for more than 2 people.
This recipe can be easily multiplied to feed more, and it’s a great way to use up your extra zucchini.