I am literally drooling while typing this blog. I had these for lunch yesterday. They are DELICIOUS and so easy to make!!
Zucchini is mostly made up of water and so it is very low in calories. Most of the vitamins and minerals in zucchini are actually found in it's skin so make sure you wash it thoroughly, and grate/shred the entire zucchini to keep all the nutrients!
When purchasing zucchini, choose zucchini that are firm and heavy for their size. Fresh zucchini should have bright, glossy skin which is free of any bruises. Zucchini should be stored in a plastic bag in the refrigerator for up to one week.
- 5 medium zucchini grated (about 4 cups)
- 2 tsp sea salt
- ¼ cup coconut flour
- 1 egg beaten
- 1 tsp black pepper
- ¼ tsp cayenne pepper (optional)
- Coconut oil for cooking
- ½ cup greek yogurt
- 2 tbs chopped fresh dill
- Shred the zucchini using a grater or food processor fitted with a shredding blade. Put the shredded zucchini in a large bowl. Sprinkle with salt and toss well. Leave for 10 minutes.
- Its time to squeeze the moisture out of the zucchini (we don’t like soggy fritters). Scoop up a generous handful of zucchini and squeeze until all the water has released, either in the sink or a bowl. Transfer to a clean, dry bowl.
- Add the coconut flour, egg and pepper. Stir to combine.
- Heat a large frying pan over medium-low heat. Melt a large spoonful of coconut oil in the pan. Pack a ¼ 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. Repeat until the panned is filled with however many you can fit.
- Cook each side for 3-5 minutes or until nicely browned. Repeat until you have used up all the zucchini mixture, being sure to add more coconut oil as needed.
- Cool on a cooling rack so they don’t get soggy.
- Mix the dill with the Greek yogurt and serve with zucchini fritters.
Zucchini is also really yummy eaten raw! Try cutting raw zucchini into sticks, and pair it with healthy homemade dips like hummus or the yogurt used in this recipe.