Late in the game, did I remember to take a picture of all the ingredients for this quick and light summer side dish. One of my younger son’s favorites. Pair it with a salad, or some fish for a light summer meal. Plus, this version is gluten-free.
Ingredients: (Yields about 12 smaller fritters)
2 medium size zucchini, thoroughly washed and ends cut
1/2 cup ground and seasoned quick (gluten-free) oats (Note: you could use bread crumbs or regualar oats instead)
1 tbs mayo
1 tbs coconut flour (Note: you could use whole wheat flour too)
olive oil or coconut oil for frying
s & p
onion powder, italian dry seasoning
Cut zucchini in half and grate on a fine grater together with skin. Used folded paper towel to squeeze the water out as much as you can. Grind oats in multi processor and season with salt and pepper, onion powder, italian (or other) seasoning). In a large bowl, mix zucchini, egg, oats, mayo and coconut flour. In a large skillet, heat generous amount of oil. Use a table-spoon to scoop out the mixture and press gently to form small patties.
Cook on each side until they start getting light brown, about 5 minutes on medium-high heat. Add some more oil if needed. Drain on a paper towel and let cool down. Enjoy! And don’t forget to have some berries for desert!