Healthy Zucchini Fritters
This easy recipe is delicious and savory! It is packed with grated zucchini, substitutes regular flour with good-for-you cassava flour, and is lightly seared in healthy avocado oil.
I’ve tried this recipe many different ways to keep it healthy and paleo-friendly. I’ve used alternate baking flours such as almond flour and coconut flour, however, I have found that the zucchini fritters with these type of alternate flours end up with a grainy texture. This time around, I used cassava flour, which most resembles the consistency and ratio of all-purpose flour which zucchini fritters call for in traditional recipes.
If you’ve never heard of cassava flour, it derives from the cassava root, also known as yuca. This flour is gluten, grain, and nut-free! Cassava flour promotes good digestion, reduces inflammation and bloating.
Since these fritters are lightly fried, avocado oil is a healthy oil substitute that has a high smoke point which is perfect for searing your fritters in batches.
Ingredients:
2 Grated Medium Zucchini’s
3 Tablespoons Finely Grated Onions or Shallots
2 Large Eggs, Lightly Beaten
8 Tablespoons Cassava Flour
1 Teaspoon of Baking Powder
1 Teaspoon of Garlic Powder
1/2 Teaspoon of Onion Powder
2-4 Tablespoons Avocado Oil
Ghee or Grass Fed Butter (Optional)
Salt & Pepper to Taste
Non-Stick Pan or Seasoned Cast Iron Skillet
Foil-Lined Baking Tray
Mixing Bowl
Yields: 8 Pancakes
Prep Time: 10 Mins
Cook Time: 20-30 Mins
Serve With: Refreshing Cucumber & Tomato Salad and Main Course Dish
Directions:
Preheat your oven to 200 degrees.
Grate your zucchini and onion and add to a mixing bowl.
In a separate bowl, lightly beat 2 eggs.
Add beaten eggs, baking powder, garlic powder, onion powder, cassava flour, salt and pepper with your grated zucchini and onion. Mix well until all incorporated.
(Tip: Zucchini’s usually need more salt and pepper than you’re used to adding in recipes. If the mixture looks too watery, add 1 more tablespoon of cassava flour and mix.)Heat your pan or cast iron then add avocado oil. When hot, lower to medium heat.
With a melon baller or spoon, add approx 2 Tablespoons of zucchini mixture in your pan to form a small round zucchini fritters around your pan. Cook 2 minutes on each side, until each side is slightly golden.
(Tip: I use a melon baller to scoop consistent amounts of mixture to form similar fritter sizes. This allows me to cook 2-3 zucchini fritters at one time in a pan.)
After the batch of zucchini fritters are cooked, place fritters on foil-lined tray. An optimal step is to add a small tab of butter or ghee on each fritter and place in the oven for 2 minutes to allow butter or ghee to melt and fritters to stay warm. This step adds another layer of flavor to your fritters.
Serve and enjoy!