There’s a point during the summer harvest when the zucchini are so plentiful that I start giving them away. The markets are over flowing with great values. I even know a few farmers that let their customers take them for free if they do the picking. This is one of my go-to recipes for that time of year.

It’s a triple win recipe because:

1. It’s deliciously reminiscent of fried food.

2. Easy, since there’s just a few ingredients.

3. Nutritious and low carb.

Kitchen TIP: keep plenty of shredded zucchini on hands for recipes like this and you’ll be able to pull it together even faster.



3 medium zucchini, shredded (about 6 cups)

¼ Cup almond flour

1 egg beaten

1 t paprika

2 t sea salt

1 t black pepper

4 T clarified butter (see note), coconut oil, or avocado oil for sautéing

Note: Clarified butter is butter with milk solids removed, yielding a higher smoke point for cooking.



In a large bowl, toss in the first six ingredients (not the cooking butter or oil) and mix to combine.

Pre-heat a large fry pan over medium heat.

Place 1-2 T of butter or oil of choice in pan and add a ½ Cup portions of the zucchini mix one at a time to the pan to form the pancake sized fritters.

Cook them until golden brown on each side (approx. 3 minutes per side). Repeat until batter is gone. Use the remaining butter/oil as needed.