Tuesday, March 11, 2014
PALEO: Zucchini Fritters
4 cups shredded zucchini (about 5 medium)
2 tsp sea salt
1/4 cup coconut flour
1 egg - beaten, or 2 ground chia/flax eggs
1 tsp black pepper
1/2 tsp baking soda
1/4 tsp cayenne pepper (optional)
Coconut oil, ghee or butter for cooking
Place your freshly shredded zucchini in a colander and sprinkle with salt - let sit 10 minutes.
In a bowl combine the egg, pepper and cayenne. Squeeze as much excess water out of zucchini as you can and add to egg mixture along with flour and baking soda. Stir and combine well.
In a large pan heat oil or butter over medium heat. Shape about 1/4 cup zucchini mixture at a time into tightly formed patties and cook on each side 4-6 minutes or until nicely browned. It seemed to take a little longer to brown with the coconut oil. Be sure to add more oil/butter for each batch.
Let cool slightly on a cooling rack so they don't get soggy. Serve warm/hot!