Zucchini Fritters

Zucchini Fritters

Prep Time: 15 Min
Cook Time: 20 - 25 Min

Yields: 11 - 12 Patties

What You Need

• EVOO for Frying
• 3 Small Zucchinis, shredded on the larger shred (approx 2 1/2 c shreds)
• 1 Large. Free-Range Egg
• 2 Heaping Tbsp. 4% Cottage Cheese
• 1 Green Onion, sliced thinly
• 2/3 Tsp. Baking Powder
• 1/4 C + 2 Tbsp. All Purp. Flour
• 1/2 Tsp. Red Pepper Flakes
• 1/2 Tsp. Himalayan Salt
• Cracked Pepper
• GARNISH - Sour Cream, Green Onions, Pepper Flakes

Directions

• After shredding your zucchini, use cheese cloth or a kitchen towel to squeeze as much liquid as you can from the zucchinis. Once you've finished, transfer the shreds to a medium sized mixing bowl. Add all of the remaining ingredients and fold together until combined thoroughly. You don't want to see any powdery flour.​

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• Add enough EVOO to coat the entire bottom and even come up the side a little of a 10" skillet. Turn on the heat to just about medium and wait for the oil to be properly heated. Test frequently by dropping in little pieces of the mixture and wait for pretty decent bubbling action. Once your oil is heated, drop in heaping tablespoons of the mixture and gently press them down to flatten them out in to patties. You'll be working in batches.
• Fry until golden brown, about 2 - 3 minutes, carefully flip, and continue on the opposite side until equally golden brown and delicious. Once completed, transfer your patties to a paper towel lined plate and hit them immediately with a pinch of Himalayan salt. Continue until all of your patties are fried and golden.
• For service, serve these as a side option on your breakfast or brunch plate, or enjoy them on their own with some sour cream, a sprinkle of pep flakes, and some thinly sliced green onions. ENJOY!

HAPPY VEG