Written by We recently hosted a brunch for a group of friends so they could meet Otto and we could spend time catching up with each other. Everyone brought something to share and it was a lot of fun. We served bacon and sausage, someone brought an egg bake, someone brought fruit, and someone even made cinnamon buns!
One of our friends also brought a large zucchini from her garden. I was so excited, I couldn’t wait to cook with it. Brent and I agreed we didn’t want to simply make zoodles. A homegrown zucchini deserves to be made into something special. It was so large, I was able to make two recipes in fact! We will post the second one another time. For now, we hope you enjoy this super simple recipe for fritters—a delicious snack or side dish for any meal.
Ingredients
2 C grated zucchini
1 pinch of sea salt
2 eggs
1 C brown rice flour
2 tsp garlic powder
Pinch of sea salt and black pepper
2-3 Tbsp extra virgin olive oil
Method
Toss grated zucchini with first pinch of salt in a bowl. Then, gather it into a large piece of cheesecloth and squeeze out most of the moisture.
Place the zucchini in a large bowl and through away the cheesecloth. Whisk in the eggs.
In a small bowl, mix flour, garlic, salt and pepper.
Slowly blend the dry ingredients into the zucchini-egg mixture.
Warm 1 Tbsp of oil in a medium or large skillet (preferably non-stick) over medium heat. Scoop and pour 3-4 large spoonfuls of the batter onto the pan. Cook for 2 minutes, flip and cook another 2 minutes. Then transfer to a plate lined with paper towel to soak up any excess oil.
Repeat last step until all the batter is used. Serve hot (but they are tasty cold, too)!
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Zucchini Fritters
Ingredients
2 C grated zucchini
1 pinch of sea salt
2 eggs
1 C brown rice flour
2 tsp garlic powder
Pinch of sea salt and black pepper
2-3 Tbsp extra virgin olive oil
Method
- Toss grated zucchini with first pinch of salt in a bowl. Then, gather it into a large piece of cheesecloth and squeeze out most of the moisture.
- Place the zucchini in a large bowl and through away the cheesecloth. Whisk in the eggs.
- In a small bowl, mix flour, garlic, salt and pepper.
- Slowly blend the dry ingredients into the zucchini-egg mixture.
- Warm 1 Tbsp of oil in a medium or large skillet (preferably non-stick) over medium heat. Scoop and pour 3-4 large spoonfuls of the batter onto the pan. Cook for 2 minutes, flip and cook another 2 minutes. Then transfer to a plate lined with paper towel to soak up any excess oil.
- Repeat last step until all the batter is used. Serve hot (but they are tasty cold, too)!
that paleo couple 
Any ideas how these would fair in a freezer then reheating from frozen in a frying pan? I have SO much zuchinni right now!
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Alexa, I think you might want to dust them with more rice flour if you’re going to freeze them. They may come out mushy, even if you fry them straight from the frozen, but its possible they would come out OK. Give it a try and let us know how it goes!
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Is there anything I can substitute for the brown rice flour? (Whole 30 friendly?)
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Corrie, you could try tapioca flour, cassava flour, or coconut flour. Let us know what you try and how it turns out!
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