![](https://www.wholelifechallenge.com/wp-content/uploads/2014/08/vegetable-fritters.jpg)
Looking at all those gorgeous zucchini at the grocery store and wondering what to do with them? Craving something more “fun” to eat that’s still nutritious? Try these zucchini fritters.
![Zucchini Fritters](https://www.wholelifechallenge.com/wp-content/uploads/2014/08/vegetable-fritters-350x200.jpg)
Zucchini Fritters
Ingredients
- 5 medium zucchini shredded (about 4 cups)
- 2 tsp sea salt
- 1/4 cup coconut flour
- 1 egg beaten
- 1 tsp black pepper
- 1/4 tsp cayenne pepper optional
- Coconut oil or ghee for cooking
Instructions
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Shred the zucchini using a box grater or a food processor fitted with a shredding blade.
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Put the shredded zucchini in a large bowl. Sprinkle with the salt and toss well. Walk away for 10 minutes.
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Now it’s time to squeeze all the moisture out of the zucchini (nobody likes soggy fritters). Note: if you're really salt sensitive, you may want to rinse the zucchini with water, then squeeze it out. Scoop up a generous handful of the zucchini and squeeze the living daylights out of them into a sink or bowl. You want them dry. Place in a different bowl.
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Add the coconut flour, egg, and pepper. Stir to combine.
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Heat a large skillet over medium-low heat. Melt a large spoonful of ghee or coconut oil in the pan.
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Pack a 1/4 cup measuring cup with the zucchini mixture, pressing it down inside the cup. Turn the cup out onto the pan and flatten the zucchini until you get a patty. You can also use a disher or just eyeball it. I fit about 4-5 in a large skillet at one time.
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Cook each side for 3-5 minutes or until nicely browned. Repeat until you use up all the zucchini mixture. Add more ghee or coconut oil to the pan each time you start a new batch.
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Cool on a cooling rack so they don’t get soggy.
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Serve plain or with your favorite healthy topping or condiment.