Zucchini fritters

My goodness, is this going to be a blog about zucchini?  Well, no, that isn’t the plan, but with bucketsful coming out of the garden that is what I am spending most of my free time thinking of how to use.

So, zucchini fritters.  As you know, I am trying to eat paleo, so using flour is a no no.  The Zucchini Flour is a nice substitute for this recipe.

Once again, I used a zucchini bat. I used one that was about 15″ long, and this recipe yielded 6 fritters. I cut the ends off, split lengthwise, and scooped out the seeds just like in the zucchini flour post. Then, I laid it cut side down so I wasn’t cutting a moving round boat and cut it into large strips.

zucchini strips

I put this into the food processor and shredded, then set into strainers to drain. I sprinkled salt on and worked the salt into the zucchini and waited about 15 minutes.

shredded zucchini


I then squeeeeeeeezed the zucchini between my hands to get the moisture out.  Squeeze and squeeze and squeeze.  You want it to be quite dry and firm when you are done.  My notes, in fact, said “squeeze the piss out of it.”  So do that.  Then just add the spices, an egg, and the flour.

zucchini fritter ingredients

I used:

  • 1 egg
  • 1 tsp Jack’s Seasoning (an all purpose seasoning salt…with less salt flavor than most)
  • 2 tsp cumin
  • 3/4 cup zucchini flour
  • 1 tsp salt – but this was too much salt when combined with salt used to get the water out.  I will eliminate this next time.

Mix together (with your hands) and make into patties.  If it still feels too wet, add more zucchini flour.  I used an electric skillet on 350* and cooked them in lard.  You can use any other oil, of course, but then you will be missing out on the yummy goodness of lard. You want them to brown nicely on one side before flipping them.  Messing with them too much will make them fall apart, so just leave them alone until you need to flip, then flip carefully.

cooking zucchini fritters

Perfect!  These are very filling, and each of us could only eat one with our meal.  They turned out almost sweet.  I had tried these before with almond flour, and the almond taste completely overwhelmed the rest of the flavors, so using the zucchini flour is definitely the way to go if you can’t use regular flour.  To warm leftovers, I would use a skillet on pretty low heat so you can warm them up all the way through without burning.

done zucchini fritters

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