This recipe was originally found on Healthy-Holistic-Living.com by Michelle Toole.
The other day Karen brought home a treat from her client, Tanya H. We both enjoyed it so much I thought we should share it with you and Tanya was more than willing to send me the recipe. Tanya let us know that she used frozen zucchini spirals and she though you could use lemon juice instead of lemon zest. Thanks Tanya!
This dish is perfect to take on a picnic or to a potluck! All I can say about this dish is yum, yum. It is one of my all-time favorites!
Fritter Ingredients:
- 1 large zucchini (or 2 small ones)
- 1 clove garlic peeled and minced
- 1/4 cup fresh basil we grow our own, but you can find it at any grocery store
- 1/4 cup fresh oregano ditto
- 1 tbsp lemon zest
- 2 organic eggs or Flax Egg
- 1/4 cup gluten-free flour
- 1/4 tsp onion powder
- to taste salt
- to taste pepper
Dip Ingredients
- 1/2 cup finely chopped fresh dill
- Avocado Dip Base
Instructions
- Using the large holes of a box grater, grate zucchini. Place zucchini in a colander set in the sink and toss with 1/2 teaspoons salt. Let stand 10 minutes, and then wring zucchini dry in a clean kitchen towel to remove moisture. Place zucchini in a large bowl and gently mix in egg, garlic, basil, oregano, lemon zest, onion powder, salt, and pepper. Mix well to combine. Slowly add flour, stirring so no lumps form.
- Heat 2 tablespoons coconut oil or olive oil in a large sauté pan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart.
- Cook fritters until golden, 2 to 3 minutes. Lower heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to the pan if necessary.
Recipe Notes
If you want more veggies try adding a ½ cup of finely chopped kale or spinach!
