Zucchini is definitely a summer favorite as it is in its peak season. It seems there is always a zucchini bread to be baked, zucchini muffins, zucchini noodles, sauteing it, roasting it, etc. I mean really, what can't you do with zucchini! Sometimes it can be hard to judge just how much zucchini you will need for a particular recipe and you end up with some left over. That's exactly what happened to me when I created this recipe. I had just doubled a batch of zucchini bread and still had grated zucchini that I didn't want to throw away. So I came up with this zucchini fitter recipe and we love it! Now I go out of my way to make this recipe instead of waiting for left over zucchini shreds.
In the culinary world, zucchini is considered a vegetable. In the botanical world, it is a fruit. It's low in calories and it typically used with the skin on. I prefer to scrape the seeds out of my zucchini to avoid excess moisture. This is just my personal preference so the choice is yours. Whether you are using some left over grated zucchini, or grating some specifically for this recipe, what you need to do is try to drain the moisture out to avoid an overly soggy fritter. This is best done by grating your zucchini the day before and wrapping the grated zucchini in a couple of paper towels to absorb moisture. If you can't grate your zucchini in advance, just do your best to gently squeeze the moisture out using some paper towels. If you scrape the seeds out like I do, that will help a lot.
Another thing that makes these fritters unique is that I use some pistachio meal in combination with some almond flour. Making some pistachio meal is a cinch! All you need to do is place some pistachios in your food processor and chop until you reach a medium grind. It's fine to have small chunks of pistachio in there too. It adds a nice texture to the fritters. If you don't have pistachios on hand, you can simply use all almond flour and still end up with a delicious fritter so no worries there.
These fritters are fantastic with my Garlic Cashew Cream. Some other nice additions would be some fresh cherry tomatoes, and sliced avocado. You could easily have this as a main course or use it as a side. It would also make a fabulous breakfast with some eggs on the side. This recipe makes 8 fritters about 4 inches in diameter. It's best to mix your ingredients ahead of time and let the mixture sit in your refrigerator for about 30-60 minutes to allow all of the ingredients ample time to absorb. It makes the mixture much easier to work with a create a nice little fritter on your frying pan.
Some time saving tips are to grate your zucchini, grind your pistachio flour, make the garlic cashew cream the day before. Also, prep the mixture about one hour before you plan on cooking them. All of these tips will help make this a quick and successful meal.
2 cups grated zucchini, drain excess moisture (optional- scrape out seeds)
1 large shallot, minced
1/2 cup almond flour
1/2 cup pistachio meal
1/4 tsp cayenne pepper
1/2 tsp garlic powder
1/2 tsp sea salt
1/2 tsp fresh ground pepper
coconut oil for frying
1. Wash zucchini and scrape out seeds if desired. Leave skin on and grate 4 cups of loosely packed zucchini. Drain excess moisture.
2. In a large bowl, combine grated zucchini, minced shallot, 2 eggs, almond flour, pistachio meal, sea salt, pepper, cayenne, and garlic powder. Mix well.
3. Place in refrigerator and allow mixture 30-60 minutes to absorb.
4. In a large frying pan, add one tablespoon of coconut oil and melt over medium heat. Then form 4 fritters on the frying pan, roughly 4 inches in diameter. Fry them until golden brown, about 3-4 minutes. Carefully flip the fritters over and fry for another 3 minutes, or until golden brown. Set aside on a plate and repeat with the remaining 4 fritters.
5. Serve immediately with any additional toppings you desire.