Zucchini Fritters


I have found, through personal experience, that when a child claims not to like a certain vegetable, there are ways around it not involving tense standoffs. For example, if there is a way to turn that vegetable into a delicious little fried patty, said child is likely to change his or her mind. Now, I tend not to divulge the ingredients of my “fritters” when serving them – curiously, when children know the tasty little things in front of them are made of zucchini they  suddenly remember their dislike, so I suggest you do the same unless you have one (or more) of those rare creatures that eat vegetables willingly. Luck be with you…

Zucchini Fritters

2 medium zucchini, shredded (about 2 cups)
3 tablespoons cauliflower rice (optional)
1 egg
3 tablespoons almond flour*
2 tablespoons tapioca flour*
1 clove garlic, crushed
1/4 cup grated mozzarella cheese
Juice of 1/2 a lemon
Salt and pepper to taste
2-3 tablespoons olive oil, for frying
Lemon wedges, for garnish

*Both flours can easily be replaced with regular wheat flour. Use 4 tablespoons (total) wheat flour if replacing.

Roll shredded zucchini into a thin dishtowel and squeeze out as much liquid as possible. You can do this with paper towels, too, but they tend to tear so an old dishtowel will work better. Once you’ve removed as much moisture as possible, add zucchini to a large bowl.

Add cauliflower rice (if using), egg, flours, garlic, cheese, lemon juice, salt, and pepper to bowl and stir to combine.

Heat oil over medium heat in a large non-stick skillet. Working in batches, drop dollops of zucchini batter into hot oil using a large spoon. Use the back of the spoon to flatten the fritters into a pancake-like shape. Allow to cook, undisturbed, approximately 4-5 minutes per side.

Serve warm with lemon wedges. These little devils go very well with lamb chops and chicken, just don’t tell the zucchini haters in your circle what’s in them!



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