Zucchini Fritters

These fritters are super fast and easy to make. Plus they taste delicious!

Makes 4 cakes.

Zucchini Fritters Ingredients:

• Large cheese grater or food processor with shred insert
• 4 small zucchini or 2 medium
• 3 pastured chicken eggs or 1 duck egg
• 2 tablespoons organic coconut flour (sub plantain flour if copper toxic)
• Coconut oil or ghee to coat the pan
• Large skillet
• Unrefined salt

Zucchini Fritters Instructions:

1. Wash and trim the zucchini and grate or process.
2. Set aside in a bowl for 10 minutes with a generous sprinkle of salt and toss.
3. After 10 minutes squeeze the water out of the zucchini – you must do this or they won’t turn out right. An easy way to do this is to wrap in a dish towel and wring tightly or use a nut milk bag.
4. In another bowl whisk eggs.
5. Add a generous sprinkle of salt and the flour.
6. Add dry zucchini to the bowl of eggs, salt, and flour mixture.
7. Heat a large skillet over medium heat with ghee or oil.
8. Mix all ingredients well.
9. Spoon into skillet and cook until golden brown on each side.

I want to hear from you! Hit me up in the comments below and let me know how this recipe turned out for you.

If you’re interested in how I address imbalances using nutrition, learn more about overmethylation, undermethylation, and even copper overload.