We simply LOVE zucchini fritters! ♥

They are super yummy and are so versatile. They can be used as an appetizer, a vegetarian main course, side dish and even as a snack! These wonderful and flavorful bites are also perfect as Superbowl finger foods and as a healthy comfort food too!

What is most important when choosing zucchinis in the supermarket or even at the farmers market is that you choose organic zucchinis.  This is important as they not only rank number 26th on the full list of pesticide tested produce by the EWG, but they will also most likely be genetically modified (GMO) if not organic.

 

INGREDIENTS:

Fritters

  • 4 large organic zucchinis
  • 1 tbsp Himalayan salt for sweating
  • 1 cup almond flour
  • ½ cup grated Parmesan (optional)
  • 3 organic pasture raised eggs, beaten
  • Himalayan salt and pepper to taste
  • 2 green onions, chopped

Dip

  • 1 cup organic grass fed plain full-fat yogurt
  • 1 large or 2 small garlic cloves, finely grated or crushed
  • 1 – 2 tablespoon lemon juice
  • 1/4 teaspoon lemon zest (preferably from an organic unwaxed lemon. If waxed, soak whole lemon in a solution of water and vinegar for about 15 minutes to dissolve wax)
  • a pinch of Himalayan salt 
  • a few drops of Tabasco

INSTRUCTIONS:

Fritters

  1. Wash and dry the zucchini.
  2. Grate the zucchini using the large holes of a box grater or if you have a food processor with a shredding plate that works too.
  3. Place shredded zucchini in a colander and toss with 1 tbsp Himalayan salt. Let sweat for about 20 minutes. The salt will draw out the water content from the zucchini.
  4. Now you will want to squeeze out as much liquid from the zucchini as possible. You can use a cheese cloth or, as I do, an old cut up cotton T-shirt. It is important to squeeze out as much liquid as possible or your fritters will turn out soggy.
  5. Combine all the ingredients for the fritters in a bowl and mix well.
  6. Heat about 2 tablespoons of oil in a large heavy skillet (I use cast iron) on medium high heat
  7. Take about 2 tablespoons of the zucchini batter and drop into the hot oil. Careful not to splatter the oil. Using the back of a spoon or spatula, flatten fritters.
  8. Saute for about 3 – 4 minutes on each side. Remove from skillet and place on a piece of paper towel (kitchen roll) to soak up any extra oil.
  9. You will need to work in batches, so you can keep your fritters warm in the oven while you are making the rest. Be sure to top the skillet up with more oil if needed as you continue to make to subsequent batches.

Dip

  1. In a small bowl, mix all the dip ingredients and refrigerate until ready to serve.