Zucchini Fritters

I've been watching the YouTube channel

Downshiftology for a while now.

Lisa's recipes are simple, clean and

take no time at all.

I have to say, that every recipe I have tried

from her website has turned out well.

All of her recipes are gluten-free,

and many have vegan options.

 

It's the first day of October

and you're probably ready for some down-home comfort food.

But the reality is that you are still harvesting zucchini

that never seems to tire of growing,

am I right?

Well, have I got a winner for you!

 

 

This recipe comes together so quickly

that it can be made on any busy weeknight.

The ingredients can be swapped out for whatever you enjoy eating.

I changed a few of the components myself

to use what I had on hand, like using red onion

instead of shallots and omitting the cheese.

They still turned out great.

 

Any excuse to use one of my cast iron skillets

gets me right on board.

For the most part, I steam or roast veggies,

but using the cast iron not only ensures a quick meal,

 

 

but the iron from the skillet helps me stay healthier

by allowing some of the iron to be absorbed into the food.

There's nothing like cast iron to add crispness

without the grease-laden problems of deep frying.

Aside from that, it reminds me of my late momma,

who was the best dang cook on the planet

(this skillet was one of her favorite tools)!

This simple recipe could be used with a number of veggies,

which would be a wonderful way to use up 

what our gardens produce abundantly.

The following is my twist on the recipe,

although you can find the original 

if you click on the website name below.

Feel free to make a mess of 'em,

and freeze them for later. 

 Zucchini Fritters

(Downshiftology)

 

2 medium zucchinis, grated

1/2 medium red onion, diced

2 eggs, beaten

1/2 C almond flour

salt/pepper, to taste

2 Tablespoons coconut oil

 

Add grated zucchini to a bowl,

salt and let sit for about 20 minutes.

After the allotted time,

squeeze the water out of the zucchini

using a nut milk bag or a tea towel

and set aside.

(You can reuse this liquid in soup or broth.)

Add the remaining ingredients and the zucchini

to a clean bowl, and stir just until combined.

Heat the oil in a skillet and place 1/2 cup mounds

of mixture in skillet, flattening if desired.

Pan-fry for a few minutes on each side,

until golden brown.

Remove to a plate or storage container.

Makes about 10 fritters.

Enjoy!