Well, Day 5 of this Whole30 went off without a hitch. I want to say I ate breakfast but on Sundays we eat brunch, normally any time between 10 a.m. and 1 p.m., depending on how late we slept and how ambitious I am with the meal. Yesterday’s brunch was eggs (I cooked bacon for Beloved and The Young One), cantaloupe and the recipe I’ve posted below – Zucchini Fritters. No lunch, but a late afternoon snack of cashews and raisins – again, a nice handful of each – and dinner was a bit late, since we spent most of the day canning 30 pints of homemade chicken stock. Nothing fancy, just grass-fed strip steaks Beloved grilled; I made Beets with Wilted Greens as a side (it may not have been fancy, but it was really delicious). It was 10 o’clock before we got to rest, and I realized I hadn’t exercised, so I walked a mile through our neighborhood.
That takes commitment. Or I should be committed.
At any rate, the Zucchini Fritters were at the request of Beloved, and I was more than happy to accommodate him, since we are currently swimming in summer squash from our CSA. It’s a “paleo” version of a recipe I used to make quite frequently with wheat flour and vegetable oil. I fried these in lard; the tapioca flour gives the fritters a light and crisp exterior and a lovely creamy interior, while the coconut flour helps absorb the copious amounts of liquid the zucchini gives off once it’s been incorporated with the rest of the ingredients and binds them together. I was quite pleased with the results, and my better half practically inhaled them.
You can make these larger if you like, although they might be a bit hard to flip, but these were about the size of “silver dollar” pancakes, and made a total of about a dozen.
Note: Any kind of summer squash would work here; those pictured here are actually a combination of zucchini and yellow squash.
- 2 medium zucchini
- 1/2 cup finely chopped red onion
- 2 eggs, slightly beaten
- 1/4 cup tapioca flour
- 1 tablespoon coconut flour
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup lard or ghee
- Coarsely shred the zucchini; place it in a paper towel lined colander and press out as much moisture as possible.
- Mix the zucchini with the rest of the ingredients except the fat in a large mixing bowl. Heat a large, heavy skillet over high heat; add the lard or ghee. Drop the zucchini mixture into the hot skillet by heaping spoonfuls and fry until brown, about 3 – 5 minutes per side, using care when turning. Drain briefly on paper towels; serve immediately.
- Nutrition (per serving): 150 calories, 8.1g total fat, 97.6mg cholesterol, 632.9mg sodium, 304mg potassium, 14.6g carbohydrates, 3g fiber, 2.8g sugar, 5.3g protein