Zucchini Fritters

Prep time: 20 min • Cook time: varies by cooking method • Yield: 4 servings

Ingredients:

  • 4 cups zucchini, 2 to 3 medium, shredded
  • ½ teaspoon salt
  • 1 egg, beaten
  • 2 tablespoons arrowroot
  • 2 tablespoons almond flour
  • 1 teaspoon baking powder
  • 1 teaspoon dried dill or chives
  • ¼ teaspoon ground black pepper
  • Pinch cayenne pepper (optional)
  • Avocado, olive, or coconut pan spray, if you are using an air fryer
  • 2 tablespoons coconut oil, avocado oil, or ghee, if you are cooking on the stovetop

Directions:
Shred the zucchini on a box grater using the large holes or in a food processor using the shredding disk. Put zucchini in a large fine mesh sieve placed over a bowl. Salt zucchini, toss to disperse, and let sit in the sieve for 15 to 20 minutes to remove some of the water. Using your hand or a rubber spatula, press the zucchini against the sieve to remove some of the water. Then place in a clean dish towel or several layers of paper towels and very thoroughly wring out any remaining water. Repeat with a clean towel/paper towels. The key to good fritters is getting the zucchini as dry as possible so they crisp.

In a large bowl combine zucchini, egg, arrowroot, almond flour, baking powder, dill or chives, pepper, and cayenne.

If you are cooking in an air fryer, set air fryer to 400°F and lightly spray the air fryer basket with pan spray. Pack ¼-cup measuring cup with the mixture, flip the measuring cup of fritter batter onto the basket, and gently flatten with a spatula or the back of a measuring cup so they are about ½-inch thick. Lightly spray the top. Cook in batches so you don’t overcrowd the basket. Cook for about 6 to 7 minutes, flip, lightly spray the top with pan spray, and cook another 6 to 7 minutes. Serve warm.

If you are cooking on the stovetop, use a heavy skillet on medium heat. Add 2 teaspoons oil or ghee to the pan and heat until a tiny bit of batter sizzles when you put it in the pan. Pack ¼-cup measuring cup with the mixture, flip the measuring cup of fritter batter onto the pan, and gently flatten with a spatula or the back of a measuring cup so they are about ½-inch thick. Sauté for 3 to 4 minutes until the edges start to crisp. Very carefully flip the fritter and cook the second side for 3 to 4 minutes. Remove from pan and place on a paper towel-lined plate. Add 2 more teaspoons oil/ghee to the pan and repeat. Serve warm.

Notes:
I can’t emphasize enough how important it is to dry the zucchini as much as you possibly can. Zucchini contain a lot of water, and too much water will create a soggy fritter.

Cook in batches and don’t crowd the air fryer/pan, so you will get crispy fritters.

If you have leftovers, refrigerate in a sealed container layering with paper towels to absorb any excess moisture.

For the stovetop method do not use butter; it will burn. Ghee is fine because the milk solids have been removed from the butter.

Dr. Kellyann's Bone Broth