Zucchini Fritters are super easy, yummy, and a great way to eat your vegetables. I especially enjoy making them during the summertime when my garden produces lots of zucchinis.
See video below
4 zucchinis (20 oz.)
1 1/4 tsp. salt
2-3 garlic cloves minced
1/4 cup brown rice flour
1 egg, beaten
1/8 tsp. black pepper
1/2 tsp. oregano
1/2 tsp. hot pepper (serrano) minced
1 tbsp. ground flaxseed
3 tbsp. avocado oil
1 tsp. clarified butter (optional)
Prep Time: 15 min Cook Time: 8 min Servings: 4
Grate the zucchinis and spread it on a pan sheet. Sprinkle it with 1 tsp. salt, and let it sit for 5-10 minutes.
Meanwhile, add the garlic, 1/4 tsp. salt, black pepper, oregano, and hot pepper to the beaten egg and mix
Add the zucchinis to a cheese cloth and twist it over a bowl to squeeze out the water
To the squeezed zucchinis, add the flour and the beaten egg mixture and mix well
Add the flaxseed and mix
Scoop a heaping tablespoon of the zucchini mixture (about 2 oz.). Using your hands, shape it into a ball and then flatten it with the palm of your hands to make a patty. Place the patty on a side plate.
Repeat the above step for the rest of the mixture.
In a heated skillet, add the oil and the butter
Place the zucchini patties on the skillet and cook them for 3 minutes on medium heat
Flip on the other side, then press the fritters down to flatten them and cook for an additional 3 minutes
Vegan Option: Replace the eggs with a mixture of 1 tbsp. flaxseed and 3 tbsp. water. Let the mixture sit for 15 minutes before using it in the recipe.