khatrinutrition.com | Zucchini fritters 2 ways
2015
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Zucchini fritters 2 ways

I love zucchini! I make zoodles (zucchini noodles instead of pasta), I make zucchini omelets, zucchini muffins, I grill it, saute it or roast it in the oven. I’ve made zucchini fritters in the past but for some reason, in my mind, I remembered it being long and complicated. Recently, I’ve been seeing pictures of fritters on Instagram or in food magazines and I’ve been craving them. This week, I received some zucchinis in my organic baskets, so I decided, I’m making them! It’s so much easier than I thought! I actually made them a few times this week because I wanted to come up with the best version without compromising the healthiness of the dish. There are so many versions out there and I’m sure they’re all delicious. Here are 2 of my favorites:

 

Ingredients  (makes 8-10 fritters)

Version #1

  • 2 medium to large zucchinis, grated
  • 2-4 green onions, thinly sliced
  • 2 eggs
  • ¼ cup almond flour
  • ¼ cup grated Parmesan cheese
  • 6 sprigs of fresh thyme (or 1 tbsp.) (can add mint, basil or oregano)
  • Salt and pepper
  • Avocado oil for frying (or other oil)

Version #2

  • 2 medium to large zucchinis, grated
  • 1/3 cup chopped red onion
  • 2 eggs
  • 1 tbsp. red curry paste (I like Thai kitchen)
  • 1 tbsp. apple cider vinegar
  • 1 cup chickpea flour
  • ½ cup unsweetened coconut
  • 2-3 tbsp. chopped fresh mint
  • Salt and pepper to taste

 

Preparation

Version #1

  • Place the grated zucchini in a colander on top of a bowl and sprinkle with salt. Let sit for 15-20 minutes so that the zucchini releases its water.
  • Place the drained grated zucchini in a clean dish towel and squeeze out the water as much as you can (on top of the sink).
  • Once the zucchini is dried (it will still be humid, that’s normal), place in a bowl and add the other ingredients.
  • Mix well.
  • On the stove top, heat a pan on medium high heat and drizzle with avocado oil (1-2 tbsp. depending on size of pan).
  • Once the oil is hot, pour dollops (about 2-3 tbsp. each) of the mixture without having them touch each other (I could fit 4 at a time in my pan but just make sure they don’t touch).
  • With a spoon, form nice round shapes and flatten slightly so that you get the thickness of a pancake.
  • Let cook a few minutes on one side (2-3 minutes) and with a spatula, turn over and cook a few minutes on the other side.
  • Repeat until you use up all of the zucchini mixture.
  • Serve hot or warm.

Version #2

  • Follow same instructions as version #1 except for the eggs, curry paste, and apple cider vinegar which will have to be mixed together well in a small bowl beforehand using a whisk so that there are no lumps of curry paste.
  • Mix egg mixture into the rest of the ingredients and follow same steps as above in order to fry the fritters.
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