Description
Savory gluten-free zucchini fritters made with cassava flour and simple seasonings. Eat them fresh from the skillet or freeze a batch for easy future meals.
Ingredients
Scale
- 8 cups shredded zucchini or summer squash
- 1 ½ teaspoons unrefined sea salt
- 2 eggs
- 1 tablespoon onion powder
- 2 teaspoons garlic powder
- ½ teaspoon oregano
- ½ teaspoon basil
- ¼ teaspoon black pepper
- ½ cup cassava flour
- avocado oil, for frying
Instructions
- Line a colander with a thin kitchen towel. Add shredded zucchini, sprinkle with sea salt, and toss to combine. Let rest while preparing the remaining ingredients.
- Whisk eggs, onion powder, garlic powder, oregano, basil, and pepper in a large mixing bowl.
- Gather the towel around the zucchini and squeeze firmly to remove as much liquid as possible.
- Add drained zucchini and cassava flour to the egg mixture and stir well.
- Heat avocado oil in a large cast iron skillet over medium to medium-high heat.
- Form zucchini mixture into fritters and add to the hot skillet. Cook until browned, then flip and brown the second side.
- Transfer cooked fritters to a clean absorbent kitchen cloth and continue with remaining batter, adding more oil as necessary.
- Serve warm, or cool completely before freezing.
To Freeze
- Arrange cooled fritters in freezer bags with parchment paper between layers. I fit two layers into a gallon-sized freezer bag.
- Freeze until ready to use, then reheat in the oven or toaster oven until hot and crisp.
Notes
Zucchini holds a surprising amount of water. Squeeze it very thoroughly before mixing the fritter batter.
Rampicante or yellow summer squash can be substituted for zucchini.
The exact cooking time will depend on the size and thickness of your fritters and the temperature of your skillet.