These fritters are so tasty, you’ll find you want to make them weekly during zucchini season!
1 pound zucchini, ends cut off and grated, 1 large or 2 small
1/2 Teaspoon sea salt, plus more to taste if desired
1 large egg
1/2 cup fine almond flour
2 Tablespoons golden flax meal
1/4 Teaspoon ground black pepper
1 clove garlic, minced
1 avocado, pitted and peeled
1/2 cup coconut milk, from the can
1 Tablespoon fresh lemon juice
1/2 Teaspoon sea salt, or to taste
1 cup quartered cherry tomatoes
Thinly sliced basil, or any other herb you love
Thinly sliced green onions
Place the grated zucchini in a colander, and place the colander into the sink. Or you can place something underneath it to catch the liquid. Sprinkle the zucchini with the salt and let it sit for 20 minutes to shed the excess water. After the 20 minutes, press the zucchini with your hands to remove any additional water.
Then 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. Lightly flatten/spread them out if necessary. You will be able to cook 3 fritters at a time in a 9″ skillet.
Cook for about 3-5 minutes, or until the fritters begin to set up and the bottom is golden brown. Turn the fritters over carefully, and cook another 3-5 minutes or until golden.
Repeat this 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. Or you can keep the fritters warm in a 200ºF oven until they’re all cooked before serving.
This recipe can be easily multiplied to feed more, and it’s a great way to use up your extra zucchini.
The nutritional facts are calculated with the cherry tomatoes.
- Category: Dinner
- Method: Pan Frying
- Cuisine: American
Keywords: Zucchini Fritters, Zucchini Fritters Recipe, Recipe for Zucchini Fritters, Zucchini Fritters Recipes