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Nutrient-Packed Zucchini Fritters With A Bonus Healthy Ingredient
One of my favorite things to do for weeknight dinner is gaze into the fridge and let my inspiration strike, creating a recipe with whatever I have on hand. Last week, I opened the door, and my eyes landed on the fresh zucchini from the farmer's market and homemade tzatziki. Immediately, my brain had a flashback to my travels in Greece and knew what I was going to make: zucchini fritters!
So I got to work grating the vibrant green zucchini, salting it, and squeezing as much water out as I could. I used two eggs (lightly beaten) but you could also swap in flax eggs or another egg replacement if you follow a vegan lifestyle. From there, instead of adding traditional white flour, I went for a blend of almond flour, paleo bread crumbs (I love this brand), and Himalayan Tartary Buckwheat Flour (you can read all about that powerhouse ingredient here). For some extra flavor, I added sliced scallions, salt, pepper, and a teaspoon of Earthy Herb Spice by west~bourne—but I definitely encourage you to play around with your spice blend here!
After pan-frying these with avocado oil, I served them on top of a bed of lettuce with a generous dousing of tzatziki, and a squeeze of lemon—and they were pretty dang delicious, if I do say so myself. Nutrient-dense and flavorful, I'm definitely adding this spur-of-the-moment dish to my regular rotation.
Zucchini Fritters with Bonus Veggies
Servings: 4 to 6
- 4 cups shredded zucchini
- 1/4 cup almond flour
- 1/4 cup Himalayan Tartary Buckwheat flour
- 1/4 cup paleo breadcrumbs
- 2 large eggs, lightly beaten
- 1/4 cup sliced scallions
- 3 tablespoons avocado oil
- salt, pepper, and spices of choice
- tzatziki (optional)
Method
- Shred your zucchini with a box grater, then add it to a bowl, and sprinkle with salt. Squeeze out excess water using a paper towel, cheese cloth, or colander.
- Add the eggs, flour, bread crumbs, scallions, salt, pepper, and spices. Stir until the mixture is combined.
- Drizzle avocado oil in a pan and let it heat for a couple minutes. Scoop up a small ball of your zucchini mixture, using an ice cream scoop or your hands. Drop into the pan, and press down to flatten slightly.
- Cook the fritters for a couple minutes on each side, until they're golden brown. Then, transfer to a plate lined with paper towels and sprinkle with salt.
- Continue this process until you've used up the entire mixture. Depending in the size of your pan, you can make multiple fritters at once.
- Serve with tzatziki or yogurt—whatever you prefer!
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