Eat Well, Be Well, Live Well

I don’t know what’s at the root of my latest obsession with zucchini, but I find myself wanting to discover more and more ways to cook the tender, dark green squash. Maybe it’s because I feel they’re an under-appreciated vegetable. Zucchini may not provide a lot of protein or fiber, but they’re very low in fat and carbs (for people watching their weight) and are a rich source of poly-phenolic antioxidants which help fight damage from free radicals. We all can remember someone serving us slices of zucchini, horribly over-cooked in a steamer to the point of sogginess, with absolutely zero flavor. But when zucchini is cooked properly, it’s delicious and goes with any number of meats or other vegetables. Zucchini soup is one of my family’s favorites, as is zucchini bread, and I regularly make zucchini and potato pancakes as a base for smoked salmon and apply chutney.

These fritters are so flavorful, you don’t need to top them with anything except a dollop of spiced yogurt. A fried egg served on top would also be delicious (probably not with the spiced yogurt though). I appreciate that you can eat these for breakfast, lunch or dinner–they’re very versatile! And I like that this recipe is gluten- and grain-free–perfect for people following a Paleo diet or simply trying to reduce the amount of grain they consume.

Ingredients

2 medium zucchini, washed and ends removed

Coarse-ground salt

1 organic egg

2-3 tbsp almond flour/meal

1 tbsp coconut flour

1 tbsp fresh parsley, finely chopped

2 scallions, thinly sliced, white parts and a little of the green

2-3 tbsp extra-virgin olive oil

Fresh-ground pepper

2 tbsp grated Parmesan cheese, optional

Spiced yogurt

1/2 cup plain Greek yogurt

2 small garlic cloves, crushed

1/2 tsp sea salt

1 tbsp extra-virgin olive oil

2 tsp fresh lemon juice

Fresh-ground pepper

Preparation

Grate the zucchini on the large, round setting. Spread out on a colander, sprinkle with salt and allow to sit for 10 minutes. Squeeze out the excess liquid and place in a medium bowl. Stir in the egg, parsley, scallions and almond flour and coconut flour. Season with salt and pepper and stir until well-mixed.

Heat olive oil in a large cast-iron or other skillet over medium heat. Make sure there’s enough oil to cover the bottom with a shiny layer. Spoon the zucchini mixture into the skillet using a large tablespoon or soup spoon. It should make 4-6 fritters depending on how big a spoonful you use. You may need to cook them in batches. Fry for 4-5 minutes on each side or until golden brown (or even slightly browner so you get a nice crunch on the outer edges). Transfer to a plate lined with a paper-towel.

While the first batch of fritters is cooking, mix together the spiced yogurt mixture in a small bowl.

When the fritters are done, serve them warm with a dollop of spiced yogurt on top.

Enjoy!

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