Zucchini Fritters
These zucchini fritters are a savory, veggie-full, grain-free breakfast, yummy on their own, with eggs, or with toppings like smashed avocado or lactose free/ dairy free sour cream.
You can also enjoy these as a snack or with lunch and dinner!
3 things I love about zucchini fritters
a perfect vehicle for eggs!
sneaking greens and veggies into a yummy pancake
they are only 4 ingredients (plus s&p and oil)
I wasn’t sure if I should call these zucchini cakes or zucchini fritters. I went with fritters, but they are pretty much like a savory pancake. Whatcha think? Team fritter or team cake?
Cooking tip: I use the big grating holes on a cheese grater to shred the zucchini. A food processor would be great and faster! But less of an arm workout…
Make sure to drain the zucchini of moisture. I do this in a small colander by pressing down repeatedly with a towel.
Ingredients
1-2 tbsp Avocado oil or another medium / high heat oil
2 pasture-raised eggs
1 medium / large zucchini, shredded
2 tbsp potato starch
2-4 tbsp chopped green onions or chives
Salt + pepper to taste
Instructions
Whisk eggs together in a large bowl. Add shredded zucchini, potato starch, green onions, salt and pepper. Stir well to combine.
Heat pan or skillet with oil over medium heat.
Using a spoon, add mixture to pan. Flatten slightly with the back of the spoon. Cook a few minutes on each side, until golden brown.
Remove from pan, place on paper towel to remove excess oil (optional), and serve!
Eat + enjoy! ❤︎ Emily
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