Zucchini Fritters

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Servings

4

Prep Time

25 minutes

Cook Time

15 minutes

These small fritters are packed with flavor. You can eat them for breakfast, as a side dish, or an appetizer. They are delicious topped with a dollop of sour cream or yogurt and garnished with finely chopped chives.

Ingredients

  • 4 medium (1.5lb) zucchini, rinsed and ends removed
  • 2 eggs
  • 1/2 tsp sea salt
  • 1 clove garlic, crushed
  • 3/4 cup all-purpose flour, or all-purpose gluten free flour
  • 1 tbsp Salute Santé! Grapeseed Flour, (Chardonnay or Merlot)
  • 1/2 cup freshly grated parmesan cheese
  • 2 tsp fresh parsley, chopped
  • 1/4 tsp black pepper
  • 2 tbsp Salute Santé! Grapeseed Oil
  • sour cream or yogurt, to taste
  • 1 tbsp chives, finely chopped

Directions

  1. Rinse and trim the ends off the zucchini and shred using a grater (4 medium zucchini is about 5 cups shredded).
  2. Place shredded zucchini in a large mixing bowl and toss with sea salt.
  3. Place the zucchini in a colander and then place the colander in the mixing bowl so that the water will drain through.
  4. Use a spatula to press the water out of the zucchini. Discard the liquid and repeat the process. The more water you can remove the better.
  5. In a separate mixing bowl, combine the eggs, crushed garlic, all-purpose flour, grapeseed flour, Parmesan cheese, parsley, and black pepper.
  6. Stir in the zucchini. The mixture will be lumpy.
  7. Heat the grapeseed oil in a non-stick skillet on medium-low heat.
  8. For each pancake, pour 1⁄4 cup of batter into the pan and cook 2-3 minutes per side until golden brown.
  9. When finished cooking, remove the fritters from the pan and place them on a paper towel to absorb excess oil.
  10. Serve warm.
  11. Optional: top with sour cream or yogurt and finely chopped chives.
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