Its summertime and that means zucchini … and more zucchini … and some more zucchini.
For now, we are at the start of the summer, so zucchini season is just beginning, and the bloom is still on the rose, zucchini-love wise, so using zucchini in some of the predictable ways still seems fresh and new. Zucchini fritters are one of those standbys that are easy to whip up, but usually use all-purpose flour or breadcrumbs as the binder.
In the interests of giving Jeffrey grain-free options for dinner, we whipped up a few of these Paleo / Grain-free zucchini fritters to go with our tandoori chicken dinner — no grains, no dairy and fried in unrefined oils.
These are simple to make, and easy to change up with different herbs (keep any leftovers for breakfasts or lunches!). This time around I added cilantro, and a bit of zip with a bit of Organic Fair’s Chili Lime sea salt. I’ve made these grain-free with cashew flour, but almond flour would also work equally well. If you chose to substitute coconut flour, half the amount of flour used, as coconut flour absorbs a lot more moisture …
Ingredients
- 1/2 tsp salt
- 1 large-ish zucchini, grated (should yield 2 1/2 - 3 cups)
- 3 scallions, sliced
- 2 T cilantro, chopped
- 1 large garlic clove, minced
- 1/2 cup nut flour (almond or cashew, 60 grams)
- 2 eggs
- 1/2 tsp Organic Fair Chili Lime seasalt
Instructions
- Preheat a skillet over medium heat.
- Toss the shredded zucchini with 1/2 tsp salt and let sit for 10-15 minutes. Squeeze it dry to remove excess moisture.
- Combine all ingredients in a medium bowl and mix well.
- Drop by spoonfuls onto the oiled skillet (use an unrefined oil). Flatten into pancakes about 3/4 inch thick. Cook until done, 3-4 minutes per side.
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