Zucchini Fritters

• 份量: Servings: 10
• 准备时间: 30 mins
• 总时间: 40 minutes

配料

US CUSTOMARY METRIC

1 1/2 pounds zucchini, about 2-3 medium to large zucchini

1 shallot, finely diced

2 eggs, beaten

1/2 cup almond flour

1/4 cup goat cheese, crumbled

salt and pepper, to taste

2 tablespoons olive oil, for frying

GARLIC, CHIVE YOGURT SAUCE:

1 cup yogurt

2 garlic cloves, minced

1 tbsp chives, finely chopped

1/2 tsp salt

1/4 tsp pepper

步骤

Grate the zucchini and put into a bowl. Sprinkle with salt, stir together and let stand for 20 minutes. The salt will work to draw the moisture out of the zucchini.

Squeeze out the liquid from the zucchini, with either a nut milk bag or cheesecloth, then return to a clean bowl.

Add the shallot, eggs, goat cheese, almond flour, salt and pepper. Then stir to combine.

Heat the oil in a large pan over medium heat. Using either your hands or a spoon, dollop out mounds (approximately 1/4 cup worth) of the mixture into the hot pan. Using a spatula, push down each fritter to flatten.

Cook the fritters 3-4 minutes on each side, or until they're lightly golden.

Remove the fritters from the pan and place them on a paper towel to dab away any extra oil.

Mix the sauce ingredients together in a bowl, stirring until creamy.

Serve the fritters with a dollop of the sauce, then enjoy!

LISA'S TIPS

To Store: Place cooled fritters in an airtight container and store for up to 5 days in the fridge.

To Freeze: Use a freezer-safe bag or container and store for up to 2 months in the freezer.

To Reheat: Make sure to thaw the fritters either overnight in the fridge or on the counter for about 30 minutes. Then simply reheat in the microwave. Or for a more crisp texture, bake them in the oven at 375 degrees Fahrenheit for 10-15 minutes, until warmed through.

If you'd like to use coconut flour instead of almond flour, start with 1/4 cup and add more as needed. Coconut flour is highly absorbent, so you can use less.