What to do with all of those zucchini? Fritters!

It's July and the summer squash is coming in like gangbusters! Zucchini the size of nuclear submarines will soon be gracing our gardens. The most common question we face as gardeners is what should we do with all those boat-sized zucchini?

One of my favorite things to make, and eat, for supper is vegetable fritters. This paleo version of zucchini fritters brings in other midsummer favorites from your garden. Because this is paleo, the recipe avoids grains but if your diet is grain-friendly, feel free to substitute wheat flour in place of the coconut flour.

Paleo Zucchini Fritters

Adapted from a recipe by Steph Gaudreau

Serves 4

Ingredients

• 2 medium zucchini, shredded (about 5 cups)
• 1 tsp sea salt
• 1 scallion or very small leek, diced
• A few sprigs of dill, chopped
• 1/4 cup coconut flour
• 2 eggs, beaten
• 1 tsp black pepper
• 1/4 tsp cayenne pepper, optional
• Coconut oil or ghee for cooking
• Sliced fresh tomatoes or salsa for topping
• 
  
• 1. Shred the zucchini into in a large bowl. Sprinkle with the salt and toss well. Leave it alone for 10-15 minutes. Rinse thoroughly under water and drain.  
  2. Squeeze all the moisture out of the zucchini. Scoop up a generous handful of it and squeeze it like crazy. Get the shredded zucchini as dry as possible then place the dry, shredded zucchini in a different bowl. Repeat until you've worked your way through all of it.
  3. Add the coconut flour, egg, diced scallions, dill, and pepper. Stir to combine.
  4. Heat a large cast iron skillet over medium-low heat. Melt a large spoonful of ghee or coconut oil in the pan. Pack a ¼ cup measuring cup with the zucchini mixture, pressing it down inside the cup. Turn the cup out onto the pan and flatten the zucchini until you get a patty. Fit about 4 or 5 in a large skillet at one time.
  5. Cook each side for 3 to 5 minutes or until nicely browned. Repeat until you‘ve used up all the zucchini mixture. Be sure to add more ghee or coconut oil to the pan each time you start a new batch.
  6. Cool on a cooling rack or cloth towel so they don’t get soggy.
  7. Serve with fresh tomatoes or salsa (or my favorite way, with catsup).

  
  

  

  The zucchini, after squeezing the water out.

  
  

  
  
  
  

  

  The fritters in the pan.

  
  
  

  

  Ready to eat!