This recipe makes five fritters (5”) or 10 (2”) fritters. The approximate cooking time is 20 minutes.
1. Shred the zucchini by hand or roughly chop into a food processor. Set aside, if it’s very wet then lightly blot it until dry using a paper towel.
2. Take a large bowl and beat the eggs together and add in the coconut flour. Note: Coconut flour often has clumps, so sifting is important.
3. Combine the shredded zucchini, freshly ground black pepper and sea salt together. Optional: Add other spices or fresh herbs to the recipe.
4. Meanwhile set a large cast iron skillet over a medium-low heat. When this is hot, add the coconut oil and coat the bottom of the pan.
5. Spoon the mixture into the pan, making the fritters of your desired size. Fry on both sides until golden brown.
6. Serve warm or at room temperature.
Ingredients
Directions
1. Shred the zucchini by hand or roughly chop into a food processor. Set aside, if it’s very wet then lightly blot it until dry using a paper towel.
2. Take a large bowl and beat the eggs together and add in the coconut flour. Note: Coconut flour often has clumps, so sifting is important.
3. Combine the shredded zucchini, freshly ground black pepper and sea salt together. Optional: Add other spices or fresh herbs to the recipe.
4. Meanwhile set a large cast iron skillet over a medium-low heat. When this is hot, add the coconut oil and coat the bottom of the pan.
5. Spoon the mixture into the pan, making the fritters of your desired size. Fry on both sides until golden brown.
6. Serve warm or at room temperature.
SOUNDS YUMMY
So sorry to be an English language purist but “Shred the zucchini by hand or roughly chop into a food processor ” tickled me.
So, by doing as directed, the result is a food processor?
It should read “or roughly chop IN a food processor”.
Look forward to trying this recipe as I very much enjoy eating courgettes as we call them in the UK or Zucchini as coined elsewhere.
Thanks for all this excellent advice and recipes.