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

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

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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