Zucchini fritters are a staple summer food in Croatia, where I’m from. Served with a potato and swiss chard salad, they make a refreshing and filling lunch. As added bonus, it’s not too heavy on the stomach so it won’t impede the hours of swimming and playing around on the beach.
The recipe comes together in minutes which is ideal as no one wants to spend hours at the stove in this hot weather. Here’s how you make it…
For a single serving, you’ll need:
1 zucchini (medium size, grated)
2 tbsp coconut flour
Some chives (optional, but makes a huge difference to taste!)
A bit of parsley (optional)
Salt & black pepper
If you’re looking to serve more people, you can just increase the amounts accordingly. However do add egg sparingly – a bit less is better than too much – as too much egg will make your fritters fall apart in the pan or be too runny.
How to prepare
Peel your zucchini so that you leave a gap with skin in between each peel. This will add more colour to your meal and I also like the texture that having some skin on leaves. Next up, grate your zucchini into a bowl and add a pinch of salt (I like to use Himalayan pink salt for the health benefits) and black pepper to taste. Add in the 2 tablespoons of coconut flour and mix until the zucchini is coated completely.
In a different bowl, crack your egg and mix it up. Then add it to your zucchini and mix it in. What you’ll get is a not-too-liquidy mix that is just barely sticking together. Not to worry, once you throw it on a pan, heated with coconut oil, the egg will make the zucchini bits stick together. So just scoop some out with a spatula and press it flat against the pan – you want it to be about 1cm thick. Once the edges start turning brown, your fritter is ready to be flipped. I cannot emphasise enough how important it is that your pan is very, very hot when you throw the zucchini & egg mixture on it. The fritters then only take a minute or two to cook through, and they brown on the outside, just as they should.
Zucchini fritters go very well with a potato salad and greens, which is how I served mine. For a low-carb lunch, you can replace the potato with avocado or other veg. The fritters also do well as a delicious, impromptu burger bun, though it’s a burger you’ll have to eat with a knife and fork.
Finally, you can also have these fritters for breakfast with berries and some greek yoghurt on the side. Yum!