There are a lot of reasons to love zucchini. This versatile low-calorie squash can be used in a wide range of recipes including breads, pasta dishes, and salads.
Loaded with vitamin C, manganese, potassium, and fiber, zucchini is the main ingredient in these nutritious and crispy fritters. Protein-rich eggs and Asian-inspired flavors transform this beautiful and bountiful summer vegetable into a sensational new dish.
Ingredients
- 2 Medium Organic Zucchinis
- 2 Large Free-Range Eggs, lightly whipped
- 1/4 C Paleo Flour
- 1 Organic Green Onion, chopped, keeping green and white sections separate
- 1/2 TSP Sea Salt
- 2 TBSP Sesame Oil
- 2 TSP Coconut Aminos
Preparation
1. Shred the zucchini with a box grater.
2. Next, extract the extra water from the zucchini so that the batter isn’t overly runny. Spread an even, thin layer of zucchini on several paper towels, then put a few more towels over the top. Place a heavy skillet or pan over the covered zucchini and press down for several seconds. Leave the skillet on the zucchini for at least 20 minutes. If you’re pressed for time, it’s also possible to squeeze handfuls of zucchini over a bowl to extract the extra liquid.
3. Place shredded zucchini in a bowl with the eggs, flour, salt, and the white parts of the chopped green onion. Stir to thoroughly combine.
4. Heat the sesame oil in a large skillet over medium heat. Drop about a 1/4 cup of the batter into the hot skillet, cooking for about 3 minutes on each side, or until they’re golden brown and the eggs have cooked through. Remove and serve immediately with a splash of coconut aminos. Garnish with chopped green onion tops.
Nutrition Facts*
| Calories | 293 |
| Total Fat | 21g |
| Carbohydrates | 15g |
| Protein | 11g |
| Servings Per Recipe | 2 (3 cakes each) |
*Nutrition Facts are based on 1 serving.
Photographer: Carmen Troesser
