These fritters were quick and easy to make.  You really have to make sure that you squeeze out all of the fluid from the zucchini prior to frying.  I found myself squishing out extra liquid before I dropped them in the frying pan.  They are a nice alternative when you want to switch your meals up a bit.   Yes they can be frozen – just place the individual patties on a cookie sheet lined with parchment paper, freeze then place in a container.

INGREDIENTS

8 cups Zucchini (grated, loose in the measuring cup; ~ 5 medium zucchini)

1 tsp Sea salt

1 cup Grated parmesan cheese

2 large Eggs

2 tsp Italian seasoning

4 cloves Garlic (minced)

Olive oil/avocado oil (for frying)

INSTRUCTIONS

Place the zucchini and salt into a large collander and mix together. Drain over the sink for 10 minutes.

Wrap the zucchini in a kitchen towel. Squeeze and twist over the sink to drain as much water as possible.

Place the zucchini into a large bowl. Add remaining ingredients and stir together.

Heat a generous amount of oil in a large skillet over medium-high heat, for about 2 minutes. Spoon rounded tablespoonfuls (28 grams) of the batter onto the skillet and flatten to about 1/4 to 1/3 inch thick. Fry for about 2 minutes on each side, until golden brown.

Serve with sour cream or garlic aioli.

Serves 4

Approaching life holistically – listening to your thoughts, understanding your emotions and paying attention to what your body is telling you – will help you become your best version of yourself, and find MORE in life.   Become part of the Wellness Renegade world.   Follow Joanna Rogister, Wellness Renegade on Facebook and Instagram and subscribe to our newsletter.

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