Fresh Zucchini Herb Fritters
Can be easily modified for gluten free, and Paleo.
Always try to use organic, and clean/non processed, whole foods 😉
Makes 8 fritters
The Stuff you need:
- 2 large zucchini’s- cut ends off
- 1 tsp – plus ¼ tsp salt
- ¼ cup diced green onions
- 1/8 cup chopped fresh dill
- 1/8 cup chopped fresh parsley
- juice of 1/2 lemon
- 2 large eggs, lightly beaten with a fork
- ½ cup all-purpose flour (optional if paleo)
- 1/2 cup panko /or seasoned bread crumbs (optional if paleo)
- 1/4 c grated parmesan cheese (optional if paleo)
- ½ tsp baking powder (optional if paleo)
- ¼ tsp ground black pepper
- Olive oil for pan
What to do with the Stuff:
- Grate zucchini on large grating holes or use food processor with the grating blade attachment
- Place in a large bowl, stir in 1 tsp salt
- Set aside for 20 minutes
- After 20 minutes, squeeze dry zucchini over sink, to remove extra water
- You may also use a cheesecloth for this to expedite process
- The amount of water you squeeze out will seem like a lot
- Add another ¼ tsp salt, or to taste
- Add chopped green onion, dill, parsley, lemon juice, beaten eggs, salt, & black pepper, mix well
- In a small bowl combine flour, panko, parmesan, and baking powder
- Add to the zucchini mixture, mix well
- In a large heavy bottomed non-stick skillet heat 2 tbsp of olive oil over med-high heat
- Using a tablespoon, add zucchini mixture to skillet, and gently flatten the tops with a fork
- Cook 3-5 min per side on medium-high heat, adding oil as needed, until golden brown
- Place on a paper towels to absorb excess olive oil
May serve with homeade Tzatziki sauce, or sour cream (optional if paleo)
The Culinary Goddess 