1 medium sized zucchini, grated
1 large egg, whole
1 egg white
1 tbsp coconut flour (or flour of choice)
1.5 tbsp coconut oil (or oil of choice)
1/2 tsp herbs de Provence (optional)
1/8 tsp cayenne pepper
Salt and pepper, to taste
Shred the zucchini, using a cheese grater or food processor. Squeeze out all the excess water from the zucchini using a thin dish towel. Combine grated zucchini with the egg, egg white coconut flour, cayenne, salt, and pepper. Set aside as you heat 1 tbsp of oil in a heavy skillet on medium high. Using clean hands, form one handful of the zucchini mixture into a loose patty and add to skillet, flattening slightly. Add up to 3 patties, depending on the size of your skillet. Allow patties to cook for 2-3 minutes per side, or until crisp. Add the other 1/2 tbsp of oil and cook the rest of the fritters.
These are perfect when you’re craving something fried. I had them two nights in a row for dinner! A crispy crust forms on the outside, while the inside of the fritter stays soft and moist. The fritters are also very filling, and full of veg! I like mine with a big dollop of light sour cream and I think plain Greek yogurt would be tasty as well.
I tried this first without the coconut flour, but the fritters were just too loose without it. They really need the flour to hold things together. I used coconut flour because I had it, but you could easily use all-purpose or wheat. Since there is only a tablespoon in the recipe, the carbs aren’t significant.
I love herbs de Provence! It’s a lovely herb blend that brings a warmth and roundness to any dish it’s added to. If you don’t have herbs de Provence, dried thyme would be a good substitute since it’s a main part of the blend.
I also added 2 tablespoons for shredded cheese to my first batch. I didn’t add cheese the second time, and found I really didn’t notice the difference. I probably won’t add cheese in the future.
I found that making the fritters smaller, so they easily fit on my spatula, made them MUCH easier to flip. Until they form that crispy crust, the fritters can be tricky to flip. I also let my fritters cook longer so they got super crispy. Cooking them longer dried them out a little, but the sour cream brings moisture back to the dish.
This whole recipe should make about 5 fritters. I fully intended to eat all five, but found I was full after three. Paired with a lean protein, like chicken or a boneless pork chop, one or two fritters would make a wonderfully balanced and satisfying meal. Enjoy!
One fritter, with coconut flour and without cheese
Calories 67
Fat 6
Carbs 2
Protein 3
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