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Paleo Zucchini Basil Fritters

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An easy delicious way to enjoy zucchini.  Great for breakfast, lunch or a light dinner.

Ingredients

Scale
  • 10 cups zucchini, grated (about 4 medium zucchini)
  • 2 teaspoons Celtic sea salt
  • 4 tablespoons fresh basil leaves, coarsely chopped
  • 2 teaspoons minced fresh garlic, (2 cloves)
  • 3 pastured eggs, beaten
  • 1/2 – 1 teaspoon black pepper, to taste
  • 1/4 cup coconut flour
  • 2 tablespoons tapioca flour or coconut flour
  • 2–3 tablespoons coconut oil, ghee or grass-fed cultured butter for cooking

Instructions

  1. Grate the zucchini using a box grater or shredding blade of a food processor.
  2. Put the grated zucchini into strainer or colander. Toss with the salt and let sit 10 minutes.
  3. In the meantime chop the garlic and basil.
  4. Beat the eggs in a medium size bowl and add the garlic and basil.
  5. Now you want to remove as much water as possible.  Put the grated zucchini into a clean kitchen towel, wrap it up and squeeze to get out the water. You want it to be dry.
  6. Add the zucchini to the egg mixture. Add the coconut flour, tapioca flour and pepper. Mix thoroughly and break up the clumps of zucchini to combine evenly.
  7. Heat a large sauté pan over medium-low heat. Add 2 tablespoons coconut oil, ghee or butter.
  8. Fill a ¼ cup measuring cup with the zucchini mixture. Press down, then turn the cup out onto the pan and flatten to get a patty.  I get 5 – 6 in my pan.
  9. Cook each side for 3 minutes until medium brown. Remove from the pan and set on a cooling rack so they don’t get soggy.
  10. Add another tablespoon of coconut oil or butter. Repeat until you have used up all the zucchini batter.
  11. Serve immediately or store in the refrigerator for up to 3 days.

Find it online: https://eatwellenjoylife.com/paleo-zucchini-basil-fritters/