I have made zucchini fritters a few times and finally feel confident sharing the recipe. I have added potato, cilantro, and chives into the mix for some extra flavor. This recipe took a lot of trial and error – I have included my previous faux pas so you hopefully don’t have to subject yourself to mushy, overly salty fritters. This is a great side dish for any occasion.
Serves 3 – about 9 fritters
Prep Time: 15 minutes
Cook Time: 10 minutes
- 1-3 large skillets (I like to have them all going at once to save time)
- Sharp knife (This is the knife set I have)
- Cheese grater
- 1 large bowl
- Measuring spoons
- Veggie peeler (optional)
- 1 large zucchini (2 cups grated)
- 3 medium potatoes (2 cups grated)
- 2/3 cup almond flour
- 2 eggs, lightly beaten
- 1/2 tbls chopped cilantro
- 1/2 tsp dry or fresh chopped chives (or green onion/scallions)
- 1/4 tsp garlic powder (or salt)
- Sprinkle of black pepper
- 2 tbls olive oil for cooking (or oil of your choice)
- Rinse off your potatoes and zucchini. You will not be peeling the zucchini so give it a good scrub
- Peel your potatoes and chop the cilantro
- Use the coarsest blade on the cheese grater to grate the zucchini and potatoes into a bowl. It’s going to get slippery so watch your fingers, especially near the end
- Set out a towel and spread the grated zucchini and potatoes over it. Place a second towel on top. Pat down the towels to remove moisture, then roll up the towels and squeeze the living **** out of the grated veggies. You want to remove ALL the moisture to prevent soggy fritters. This part of the preparation takes the longest – I often pull out a second kitchen towel to remove more moisture. Get your whole family involved if you’d like.
- Place the moisture-free grated zucchini and potatoes, garlic powder, black pepper, cilantro, chives, eggs, and almond flour into a bowl. Mix it with a fork until throughly combined
- Place 2 tbls of oil onto your skillet (or skillets) and cook on medium-high heat.
- Once the skillet is hot (sizzling), scoop 1/4 cup of your mixture and drop it on the skillet
- Flatten out the mixture until it resembles a pancake. The thinner it is, the crispier it will get
- Add as many 1/4 cups of mixture as will fit onto your skillets to save time
- Add a few drops of oil onto the top of your fritters
- Cook one side for about 4 minutes and then flip. You will notice the bottom of the fritter will start to brown – that means it is ready to flip
- Place on a paper towel before serving to soak up any extra moisture
Serve topped with chives, sour cream, or Primal Kitchen ranch dressing if you’re looking for a healthy dipping sauce.
- Don’t rinse with water – one website I read recommended seasoning the grated zucchini and then rinsing off all the seasoning with water to prevent the fritters from being overly salty/seasoned. I did this once and found that this step provided unnecessary work, made my veggies even wetter, and rinsed off ALL the flavoring. Solution: don’t over season to begin with. Just put in a little bit of seasoning when ready to mix
- Make sure the skillet is hot enough – your fritter mixture should sizzle the moment it hits the pan. The more it sizzles, the more crispy it will be. Solution: don’t start cooking until the olive oil is bubbling on the skillet
- Wring out all moisture – When you grate the zucchini and potatoes, you will find that they naturally become very wet. This will cause your fritters to become mushy. Solution: spread your grated veggies out onto a towel (I normally use two) and wring out all the extra moisture. Squeeze the living daylights out of it. If you aren’t sure that your grated veggies are dry enough, get another towel out and squeeze them some more.
- Pick your oil carefully – This tip is completely up to personal preferences. I have tried these fritters with coconut oil, avocado oil, and olive oil. All are great, but the family favorite is olive oil. Coconut oil is good if you like the taste, but it definitely isn’t mild (some were not a fan).
Live your life & enjoy.