Zucchini Fritters

- littleadaptsbyjax@gmail.com

Not sure why I haven’t made these before, but they are absolutely delicious and were originally first made by Dubs. As always, I took his recipe and “little adapted” them even more. These are perfect to pair with eggs for breakfast or eat as a side as they taste similar to hash browns or latkes. Regardless, you won’t regret making them as they are super easy to make. Enjoy!
Zucchini Fritters
 
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Serves: 6 fritters (2-3 per serving)
Ingredients
  • 3 medium zucchini, shredded
  • 1 teaspoon salt, divided
  • 2 eggs, beaten
  • ⅓ of a large white onion, finely diced
  • ¼ cup tapioca or arrowroot starch
  • ⅛ teaspoon pepper
  • Avocado or olive oil for frying
Instructions
  1. Grate zucchini and place into a bowl with a dish towel lining it. Add ½ teaspoon salt with zucchini and let it stand for 10 minutes. Squeeze zucchini dry using the dish towel. Stir in the eggs, onion, matzo meal, pepper and remaining salt.
  2. In a large skillet, heat oil over medium heat. Add batter to the pan. You'll want to make each fritter about the size of a pancake.
  3. Fry for 2-4 minutes on each side or until golden brown. When you flip to the second side, press lightly to flatten each fritter and cover with a large pot lid to allow the inside of the fritter to cook more.
  4. Serve with eggs or eat solo with your favorite condiment!
Notes
Stays well in the fridge for up to a week!
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Don’t forget to tag me if you make them @littleadaptsbyjax 🙂

With Health + Happiness Always,
Jax

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