Recipe: Zucchini Fritters

2012’s most telling indicator of my age was my reaction to Christmas gifts a couple of weeks ago. A young Brooke would have been appalled at my haul – I was overjoyed. My most loved gifts weren’t the Nordstrom gift cards or plane ticket vouchers or Givenchy jewelry… they were the food processor. And the foam roller. I seriously squealed with glee when I opened both of these presents. I am such a nerd. And an adult. Please excuse me while I act irresponsibly for the rest of the day. But first… breakfast.

Expect to see a LOT of fritters in the next few weeks. Had I known how accessible and easy these things would become once I had a food processor, I might have bought one years ago. Because fritters are the Paleo proof that, if God exists, he wants us to be happy.

Zucchini Fritters

Ingredients:
3 small zucchinis (about 1.5 cups)
2-3 large eggs, whisked together (number of eggs depends on how much shredded zucchini you have. If you have closer to 2 cups, use 3 eggs.
2 Tbsp. almond (or coconut) flour
Salt and Pepper, to taste
Chili flakes, to taste
Coconut oil, or other fat

Method:
1. Take out the shredding blade for your food processor and shred the heck out of your zucchini (You can use a box grater for this step, but the odds of maiming yourself are high. Consider yourself warned). Set aside.

2. Whisk together eggs, almond flour, and seasonings in a bowl. Add zucchini shreds and mix well.

3. Heat a medium skillet over medium-low heat. Add coconut oil (or other fat) and allow to warm. Place about 2-3 Tbsp. of zucchini in pan, so that each fritter is 4-6 inches in diameter. Fry for 5 minutes on each side, or until golden brown and crispy on the outside. Serve warm or cold – these refrigerate amazingly well!

Prep time: 5 minutes
Total time: 10 minutes
Serves: 2-3 small meals

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