Southern Fried Zucchini Fritters

Southern Fried Zucchini Fritters

Zucchini season is in full swing, and we've been eating it up any way we can. I'm a sucker for tender, buttery zucchini dishes and anytime its been roasted. I eat it chopped, cubed, sliced, and diced. But I rarely eat it grated. It was Alex's idea, really. He wanted potatoes AGAIN for breakfast, and I didn't think I could do it. But then he had a brilliant idea- COMBINE 'EM! And deep fry 'em! I was sold. We grated up our favorite veggies and added some homemade chia egg and flour to thicken it up, then threw in some spices to kick up the heat and flavor. Topped with a squeeze of lemon and some fresh cilantro, this desperate breakfast turned into a weekday favorite at our place. Healthiest recipe? Nope. Most delicious? Quite possibly. Let's eat!

INGREDIENTS:
2 cups potatoes, peeled and grated
2 cups zucchini, grated
1/2 cup onion, grated
1/2 cup water + 3 tablespoons chia seeds, blended
2 cloves garlic, minced
1/4 cup gluten-free flour
1/2 teaspoon baking powder
1/2 teaspoon cayenne
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup coconut oil (for frying)

lemon/ lime wedges, cilantro, and hot sauce for garnish & serving

DIRECTIONS:
Grate peeled potatoes, zucchini, and onion into a large colander. Let drain over a sink for about 5 minutes, using a paper towel to gently squeeze out ay excess water.
While draining, heat 1/2 cup coconut oil in a large cast  iron pan (or frying pan) on medium heat. (Oil that isn't hot enough won't cook the fritter well and too hot will burn it. Aim for between 325- 400 degrees, if you have a thermometer. Also, use coconut or another HIGH HEAT oil is substituting. Anything less will smoke & burn!)
Once veggies seem to stop draining, transfer them to a large mixing bowl. Add blended chia seed mixture & garlic, and stir to combine. Next add in the flour, baking powder, cayenne, smoked paprika, salt & pepper, and stir to combine again. Scoop 1/4 cup amounts of mixture into the heated oil and press gently with the back of a spoon to slightly flatten. Let cook for for a couple of minutes, until golden brown, before flipping. Once fritter is crispy and golden, use a spatula to move it to a paper-towel lined plate, where it can absorb the excess oil. Serve immediately with a squeeze of lemon (or lime!), come chopped cilantro, and a squeeze of sriracha. Mmmm. Freeze leftovers or refrigerate for up to a week. Makes 10-12 fritters. Enjoy!

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