My garden is almost empty….except for a few zucchini! One plant=so many zucchini. I’ve had fun experimenting with ways to use these delicious babies up! I must admit that although the chocolate zucchini brownies might have been my favourite, these are a close 2nd! These are quick and easy to mix up, and are great cold in school lunches the next day.
4 cups of grated zucchini
2/3 cup gluten free flour blend (or whole wheat flour)
1/3 cup chopped green onions
1-2 chopped garlic cloves (to taste)
1-2 tbsp nutritional yeast
Salt and pepper
Sprinkle of paprika (optional)
How you make them:
Grate the zucchini and let sit in a colander for 15-20 mins to allow the juice to drain. If not, the fritters will fall apart.
Sprinkle zucchini with the flour, and spices, mix in beaten eggs and onions. Should be the consistency of a thick pancake mix.
Heat avocado oil in a deep frying pan. Just enough to cover the bottom of the pan. Drop 1/3 cup of zucchini mix into oil. Let cook for 4 min or until golden brown, flip and cook another few mins.
Allow to cool, serve and Enjoy!
Jen Wright is the creator of this recipe, find out more about her here!