Ingredients
1 1/2 pounds zucchini, grated
1 teaspoon salt
1/4 cup arrowroot powder or almond flour
2 cloves garlic, minced
1 large egg, beaten
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil/avocado oil/coconut oil
1 1/2 pounds zucchini, grated
1 teaspoon salt
1/4 cup arrowroot powder or almond flour
2 cloves garlic, minced
1 large egg, beaten
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil/avocado oil/coconut oil
Directions
Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheesecloth, drain zucchini completely.
In a large bowl, combine zucchini, arrowroot powder, garlic and egg; season with salt and pepper, to taste.
Heat olive oil in a large skillet over medium high heat.
Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes.
Flip and cook on the other side, about 1-2 minutes longer.
Serve immediately.
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