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Southern Fried Zucchini Fritters

8/9/2014

11 Comments

 

Southern Fried Zucchini Fritters

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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!
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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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11 Comments
Baby June link
8/9/2014 12:05:22 pm

Those look great! a nice way to use up zucchini :)

Reply
Thalia @ butter and brioche link
8/10/2014 07:05:01 am

I have ample amounts of zucchini to be used in the pantry.. definitely will be recreating the fritter recipes, awesome and delicious way to use zucchini!

Reply
Hayley
8/10/2014 03:33:31 pm

I love zucchini and my daughters love potatoes, so this is a perfect mash up, will definitely give this a go, will be perfect for snacking on and quick lunches.

Reply
lauren
8/27/2014 04:43:14 am

could it at all be possible to omit the oil for a healthier, low fat vegan version? (or at least downgrade it to a swipe of an oiled paper towel on the pan)

Reply
Amber St. Peter
8/27/2014 04:53:40 am

Totally! They won't be as fries, but it sounds like that's what you're going for. They could probably be baked at 475 till crispy, too!

Reply
Cynthia Corral
8/27/2014 12:03:13 pm

I just made them tonight! SO DELICIOUS!! I love the peppery flavor.

Reply
Sharon Hanger
8/28/2014 06:38:07 am

I changed to sweet potatoes, and
coconut flour. Fits into Trim Healthy
Mama lifestyle now!

Reply
Lauren Thrasher
8/28/2014 12:42:12 pm

I am making this RIGHT NOW. I AM SO EXCITED. Watching them fry up is so great. This recipe makes SO many Fritters! At the store I bought two potatoes, and two zucchinis just in case...but no..each both made 2 cups! So I get to make this recipe another time! Whoop!!

Super easy, fun, and a little teary! :D

Thank you so much for this fabulous recipe! I can't wait to try it! I even bought limes, cilantro, and sriracha just for this! EEK!

Lauren

Reply
Harriet Emily link
9/7/2014 06:00:45 pm

Oh my god. These look AMAZING! I'm going to have to try making these!

Reply
Dina
12/8/2014 10:07:41 am

Another option ...can substitute green jalapeños for a robust flavor vs cayenne pepper..

Reply
Rita
9/7/2015 12:21:30 pm

Saw this recipe today and just had to make them. I didn't change a thing in the recipe; I didn't know if the chia seeds needed to be blended - as in a blender, but that seemed correct. These are amazing! Keeper recipe for sure.

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