Paleo Zucchini Fritters
Ingredients
- 2 large zucchinis (or 4 small zucchinis)
- ½ cup cassava flour (Can add more as needed, I use Otto's)
- 2 eggs
- 1 tsp garlic powder
- 1 tbsp Italian seasoning
- 1 tsp onion powder
- 2 tsp salt, divided
- ¼ tsp black pepper
- 4 tbsp avocado oil, for frying (Can add more as needed)
Instructions
- Shred zucchini, spread out on a towel and top with 1 tsp salt to absorb moisture. Let sit for 10 minutes.
- Wring out zucchini in a cheese cloth, towel or nut milk bag. The drier the better!
- In a large bowl, combine flour, eggs and seasonings.
- Mix zucchini into the large bowl with the flour, egg and seasonings until fully combined.
- Add half of the oil to a skillet on the stove over medium heat and wait until hot.
- Roll zucchini mixture into 8 balls the size of meatballs or golf balls. If they are too wet, add a little more flour, 1 tbsp at a time.
- One by one, add the zucchini balls to the skillet. Flatten with a spatula or spoon and cook until golden on each side, about 3-5 minutes per side. Add avocado oil as needed and repeat with the remaining zucchini balls.
- Once each fritter is done, move to a cooling rack and remove excess oil with a towel.
- Serve warm with Pesto Aioli!
Notes
To reheat leftovers, an air fryer or conventional oven works best to re-crisp the fritters.