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.