This dish is perfect to take on a picnic or to a potluck! All I can say about this dish is yum, yum. It is one of my all-time favorites!
1 large zucchini or 2 small
1 clove of garlic peeled and minced
¼ Cup fresh basil; we grown our own, but you can find it at any grocery store
¼ cup fresh oregano. Ditto
1 tablespoon lemon zest
2 organic eggs or ‘Flax Egg’
¼ cup gluten free flour
¼ teaspoon Onion powder or to taste
1 teaspoon salt or to taste
¼ teaspoon of pepper or to taste
½ cup finely chopped dill
Using the large holes of a box grater, grate zucchini. Place zucchini in a colander set in the sink and toss with 1/2 teaspoons salt. Let stand 10 minutes, and then wring zucchini dry in a clean kitchen towel to remove moisture. Place zucchini in a large bowl and gently mix in egg, garlic, basil, oregano, lemon zest, onion powder, salt and pepper. Mix well to combine. Slowly add flour, stirring so no lumps form.
Heat 2 tablespoons coconut oil or olive oil in a large sauté pan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart.
Cook fritters until golden, 2 to 3 minutes. Lower heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to pan if necessary.
Notes: If you want more veggies try adding a ½ cup of finely chopped kale or spinach!