It’s definitely that time of year when zucchini and yellow squash are abundant. And cheap. Because everyone has zucchini and yellow squash. Even me with my light-green thumb has an abundance of home grown zucchini and yellow squash. So my normal go-to recipe for zucchini is to saute it in some olive oil with garlic, salt and pepper. Makes a great side dish. Every so often, I throw it in a loaf of zucchini bread. But I’ve always wanted to try making some zucchini fritters. Much like pancakes, but with zucchini and served as a side dish (to replace my normal saute). So the other day I tried it out – and made it clean (no dairy, carbs, fat, sugar, salt, or alcohol). It was so delicious…KB had seconds.
Start by grating your zucchini – you can use a box grater or your food processor with the grater blade. Let it drain on a paper towel.
Add spelt flour, pepper, garlic powder and egg.
Mix to combine.
Immediately drop spoonfuls of batter into a frying pan with a couple tablespoons of olive oil. IMPORTANT: Do not let the batter sit. Due to the high water content of zucchini, you could wind up with liquidy batter if you let it sit. If that happens, you will need to add more spelt flour.
Fry both sides until brown. Enjoy!
2 large zucchini squashes (or yellow squash) – shredded or grated
1/2 cup spelt flour
1 teaspoon black pepper
1/2 teaspoon garlic powder
2 Tablespoons olive oil
Mix all ingredients together in a bowl. In a frying pan, heat olive oil. Drop spoonfuls of batter into the frying pan. Fry both sides until golden brown. Serve and enjoy!