Easy to Prepare in Advance
–By Kirsten Singler– Zucchini fritters can be made in advance, stored in the fridge or freezer for quick meals. Keep this recipe in mind for busy days when you know you need a great snack on hand!
- 1 1/2 pounds zucchini (3-4 zucs), grated
- 2 teaspoons salt
- 1/4 cup almond flour
- 1 cup pre-cooked garbanzo beans (canned may be used)
- 1 clove garlic, minced
- 2 green onions chopped
- 3 eggs, beaten
- ½ -1 teaspoon black pepper
- 2 tablespoons coconut oil
Place grated zucchini in a large bowl. Add salt and gently toss so that the salt covers the zucchini and let sit for 10 minutes. Use a clean dish towel or paper towel to soak as much moisture from the zucchini as possible. Then, add the rest of the ingredients and mix well. Heat coconut oil in a large skillet over medium high heat. Scoop 2 tablespoons of batter for each fritter. Flatten the fritters with spatula, and cook so that each side is golden brown. This dish can be served warm with a topping of greek yogurt or cashew cream and a nice side salad. Make large batches and freeze in serving sized ziplock baggies to take on the go snacks or lunches.
Makes 4 servings.
Calories: 218 Protein: 8g Carbohydrates: 16g Fat: 7g Fiber: 4g
FLT servings: Protein: .75 Legume: .5 Nut: 1 Fat: 1.5 Category 1 Vegetable: 2
Recipe created by Kirsten Singler.
Kirsten is a nutrition and wellness coach at Revolution Health Medical Center. She began her career in nutritional counseling in 2009 as a graduate of the Southwest Institute of Healing Arts. She is a 2015 graduate of Southwest College of Naturopathic Medicine.
Kirsten is currently accepting new medical nutrition patients. 602.265.1774.