“These fritters are unbelievably easy to make, low calorie and the perfect way to get your veggies,” says Michelle Toole*. “All I can say about this dish is yum, yum. It’s one of my all-time favorites.” For extra yum, Michelle suggests adding some dill to an avocado dip base to top the fritters.
1 large zucchini or 2 small
1 clove of garlic, minced
¼ cup fresh basil
¼ cup fresh oregano
1 tbs lemon zest
2 organic eggs
¼ cup gluten free flour
¼ tspn onion powder or to taste
1 tspn salt or to taste
¼ teaspoon of pepper or to taste
Using the large holes of a box grater, grate zucchini. Place it in a colander set in the sink and toss with ½ tspn of 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 tbs 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 tbs zucchini mixture into pan; repeat, spacing fritters a few cm 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 pan if necessary.
If you want more veggies try adding a ½ cup of finely chopped kale or spinach.
- Michelle Toole is the founder and chief editor of Healthy Holistic Living