
06 Sep 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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