It’s easy to make golden-brown fritters from zucchini or squash. During the season, they’re a quick and foolproof option for lunch, dinner, or even breakfast. Yes, they are lightly fried in oil, but at a moderate temperature to avoid burning. You can also choose healthier oils, such as rice bran, avocado, butter, or olive oil.
- 2 small zucchini
- 1 small carrot
- unrefined oil*
- 1 egg
- salt pepper
- 1 tsp. psyllium or gluten-free flour (such as chickpea or cassava)
*better — with high burning temperatures, no smoke, no decay products are of no use to us. Opt for ghee, olive oil, or avocado oil.
Grate zucchini, peel and grate carrots. Add a pinch of salt and let them sit for two minutes to release their juice. Squeeze the vegetables thoroughly by hand or using a sieve. Add salt, pepper, an egg, and psyllium, which will "bind the dough" and absorb excess liquid. Psyllium is a great alternative to refined wheat flour, as it avoids the unnecessary calories and the loss of fiber that wheat undergoes during the refining process to become white flour.
Heat the oil in a frying pan over medium heat. Drop spoonfuls of the batter into the pan, shaping them into fritters. Fry for 2–5 minutes on each side, until a golden-brown crust forms. Allow to cool slightly before serving. These fritters are delicious with coconut yogurt or other thick goat or sheep milk yogurt, sprinkled with black pepper. You can also add turmeric to the batter for extra flavor.
Option 2
- 2 small zucchini
- 1 mini carrot
- 1 shallot or 1/3 sweet white
- 2-3 tbls. nut flour (or ground flax, hazelnuts, or pumpkin seeds)
- 3 eggs
- salt
- olive oil
Grate the zucchini and zucchini, chop the onion. Mix with eggs, salt, you can add spices: cumin, chili. Salt. Fry over medium heat without letting the oil smoke, until golden brown.
