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Zucchini Fritters

By August 5, 2014Recipes
Reading Time: 2 minutes
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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.

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Zucchini Fritters

Category Appetizer, Breakfast, Side Dish
Compliance Level Kickstart, Lifestyle, Performance
Servings 10
Author Michael Stanwyck

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

  1. Shred the zucchini using a box grater or a food processor fitted with a shredding blade.
  2. Put the shredded zucchini in a large bowl. Sprinkle with the salt and toss well. Walk away for 10 minutes.

  3. 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.
  4. Add the coconut flour, egg, and pepper. Stir to combine.

  5. Heat a large skillet over medium-low heat. Melt a large spoonful of ghee or coconut oil in the pan.
  6. 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.

  7. 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.

  8. Cool on a cooling rack so they don’t get soggy.
  9. Serve plain or with your favorite healthy topping or condiment.

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Michael Stanwyck
Michael Stanwyck is the co-founder of The Whole Life Challenge, an idea that developed during his seven years as a coach and gym manager at CrossFit Los Angeles.

He graduated from UCLA with a BA in philosophy as well as a degree from the Southern California School of Culinary Arts, and feels food is one of the most important parts of a life - it can nourish, heal, and bring people together.

Michael believes health and well-being are as much a state of mind as they are a state of the body, and when it comes to fitness, food, and life in general, he thinks slow is much better than fast (most of the time). Stopping regularly to examine things is the surest way to put down roots and grow.

He knows he will never be done with his own work, and believes the best thing you can do for your well-being starts with loving and working from what you’ve got right now.

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