The perfect way to get your veggies in.
I served them with a simple spread: mash 1 ripe avocado and combine with 2 tbs yellow mustard.. the best.
- 2 medium zucchinis
- 3 scallions, finely chopped
- 2 tbs fresh basil, finely chopped
- 1/4 cup almond flour
- 1/4 cup grated Parmesan
- 2 eggs, beaten
- 1 tsp garlic powder
- 1 tbs olive oil
- Salt & pepper to taste
Grate zucchinis on a medium size grater to get nice size shreds. Place shredded zucchini in a clean dish towel (or use bounty paper towels) and squeeze out all the liquid from the shreds.
Place all ingredients in a bowl and mix to combine.
Heat a nonstick pan on high.
When it gets super hot, use an ice cream scooper (or whatever spoon you have) to place mixture on pan. Flatten each fritter with back of spatula. Cook on LOW HEAT for 5 mins on each side (kinda like pancakes).
You can also bake them on a parchment lined baking sheet or in a muffin pan at 400 F. for 15-20 mins or until golden brown.
Recipe makes 8 fritters.