Happy St. Patrick’s Day!
How realize how super cheesy this is, but I tried to make green shamrock shaped zucchini fritters in honor of the holiday….
This zucchini fritters recipe is from the paleoplan.com site and is delicious! Try it out for a new breakfast idea or as a snack to bring out climbing with you.
Savory Zucchini Fritters
- (photo courtesy of paleoplan.com)
Ingredients
- 2 medium zucchini, shredded (about 2 cups)
- 3 large eggs
- 1 tablespoon(s) coconut flour
- 1/2 teaspoon(s) sea salt
- 1/4 teaspoon(s) black pepper, freshly ground
- 2 tablespoon(s) coconut oil, or bacon grease
Instructions
- Shred zucchini by hand or in a food processor (rough chop) and set aside (if it is very wet, lightly blot it dry with a paper towel).
- In a large bowl, beat eggs together.
- Sift coconut flour into eggs and beat together. Note: coconut flour often has clumps, which is why sifting is important.
- Mix shredded zucchini, sea salt and freshly ground black pepper together, and combine with egg mixture.
- Meanwhile, set a large cast iron skillet over medium-low heat. When hot, add coconut oil or bacon grease to coat the bottom of the pan.
- Spoon the mixture into the pan in desired sized fritters.
Serve warm or at room temperature.
Optional: add other spices or fresh herbs to the recipe in step 4.
Enjoy!
