Apparently Zucchini Fritters are a Thing. I had no idea. I was browsing the web trying to find something else I could do with zucchini because I think my guys were getting a little tired of zoodles. I came across dozens and dozens of recipes for Zucchini Fritters. The first time I made them they were fried in coconut oil. This in and of itself is not a bad thing. I don’t shy away from “fried food,” provided I fry it myself in olive or coconut oil (no frying in vegetable oil for me, thank you very much).
I was making dinner and thought some zucchini fritters sounded really good. The problem was that I was already frying the chicken in some olive oil, and I didn’t want everything to be fried. On top of that, I only have one skillet big enough to accommodate these types of recipes, so one or the other would be cold by the time dinner was done.
Of course, baking them was an option. The previous recipe I tried called for coconut flour. I don’t know if you’ve ever tried baking coconut flour as a coating, but let me tell you, it falls under the Not A Good Idea category. Coconut flour absorbs a ton of moisture, so it really does need the oil to come out right (the exception would be baking pastries or muffins that have a wet batter to start). I had just enough cashew meal left over from a previous recipe so I decided to give it a shot.
I was a little worried they wouldn’t hold their shape if I wasn’t frying them, so I decided to put them into muffin cups. It worked!
The next morning I was packing my lunch and I couldn’t find the leftover fritters in the refrigerator. My boyfriend told me my son had eaten the last of them. Now, keep in mind that this is the kid who says, “I just hate all kinds of squash.” If these passed his test, they should work for even the pickiest eaters.
1 medium zucchini (or 1⁄2 medium zucchini and 1⁄2 medium summer squash), shredded with a cheese grater (about 2 cups shreds)
6 baby bella mushrooms, finely chopped
1 T. coconut flour
1⁄4 tsp coriander
1⁄4 tsp ground black pepper
1⁄4 tsp onion powder
Put squash shreds in a medium mixing bowl and salt generously. Let stand for 10 minutes without disturbing it. Transfer squash to either a nut milk bag or several layers of cheese cloth. Squeeze, squeeze, squeeze until as much liquid is removed as possible. Transfer to a clean, dry mixing bowl. Add mushrooms, eggs, cocnut flour, coriander, black pepper and onion powder, stirring well to combine. Let stand for a few minutes to allow the coconut flour to absorb some of the moisture. The mixture will be very wet.
Heat coconut oil in a large skillet. When hot (but not smoking), measure out 1⁄8 cup of the vegetable mixture at a time, carefully pressing into a small patty. Gently slide each patty into the hot oil. Cook a few minutes on each side, but don’t disturb it until you can see the edges on the bottom start to brown. Flip gently, and cook a few minutes more. The fritter should be brown on both sides. Transfer to a cooling rack with a paper towel underneath while you continue with the remaining fritters.
Makes about 9 fritters.