Live Real. Eat Real.

Zucchini Fritters

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.

Zucchini Fritters

Zucchini Fritters

5.0 from 5 reviews
Zucchini Fritters
 
Serves: 4
Ingredients
  • 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
Instructions
  1. Coarsely shred the zucchini; place it in a paper towel lined colander and press out as much moisture as possible.
  2. 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.
  3. 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

 


14 comments

Be says:

I just loved these. Had I known how well they fry up as leftovers, I would have requested a double batch.

Yum! I’d love to make these but I really struggle cooking – chopping especially. If only I could have a full time kitchen helper! : )

ED says:

Since I was in the kitchen at six I don’t understand. But try YouTube they have lots of help on chopping and cooking in general! Even better then food channel, because you can find what you need a replay as many times as you want. Times like this I am glad I am a military brat.

Jan says:

Ed, you’re very kind, but Twenty Four at Heart had a bad car accident several years ago and has limited use of her right arm, which unfortunately is her dominant arm. I do appreciate your helpful suggestion, though. :)

Alex says:

We used to make a version of these back in the day with wheat flour, and I totally need to adapt our recipe now that our zucchini are starting to ripen. My version includes goat cheese, so it wouldn’t be Whole 30 friendly. These look delicious!!

Oh, those look delicious!

Lisa says:

Almost any kind of fritter is my friend.

I’m SO far behind!! I’ve just spent some time reading back on your other posts – and I am D.R.O.O.L.I.N.G. seriously. Now I have a bunch more recipes to download and save in my MUST DO IT NOW file. :) These? Look so damn good even though I’m not a fan of the ingredients. But you’re gonna convert me. Totally.

:)

Oh and I forgot to say how much I LOVE your new header – Princess Nagger is quite pleased with it, too. ;)

[...] Zucchini Fritters [...]

Deniseregina says:

Excellent! One request, however. Some of us(me) trying to use up zucchini that are a WHOLE lot bigger than medium. I shredded approximately 2-2.5 cups, which seemed enough. Please give amounts, like you did for the onion.
Thanks

Ellie K says:

Thank you, top recipe! I dolloped the zucchini fritters with sourcream, with dill and basil, and some smoked trout and it was a lovely dinner. Cheers.

meagenk says:

Can sub almond meal for tapioca flour?

Jan says:

Yup, but it will change the texture of them. You might skip it all together and just add another tablespoon of coconut flour.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Rate this recipe:  

 





From the blog

  • The Ninja Turtle Cake

    Well, you had to have known there was a party and a cake in my future after Friday’s post. The G Man is all …


  • Cowabunga, Dude

    A certain young man in my life is 5 years old today! We’re having a wonderful party at the park tomorrow, and guess what …


  • Green Bean and Tomato Salad

    I bemoaned on Facebook this morning that, “I will be SO glad when school is back in session so I can eat like an …




Archives