Updated: Mar 21, 2019
Well, aren't these just delicious little guys. And they make a perfect snack.
A bit steamy. Savory. And packed with nutrition.
Makes about 10 fritters.
2 cups zucchini, grated
1 cup parsley, chopped
1 green onion, chopped
1/2 cup flour
1 flax egg (see below)
1 tsp salt
1/2 tsp freshly cracked pepper
2 tbsp oil
Flax Egg Ingredients:
1 tbsp ground flaxseed
3 tbsp water
Make your flax egg by adding ingredients into a small bowl; mix and set aside for about 15 mins to thicken
Grate zucchini (I use a cheese grater) including the skin - there's nutrition in there! (Much of a plant's nutrition and antioxidants come from it's color - ie. the skin)
Place grated zucchini in a clean kitchen towel and wring out (and preserve) the juice. I literally drank the zucchini juice - surprisingly, it wasn't offensive at all. It makes a great vodka drink, on the rocks with a splash of lime. (I've tried just squeezing the zucchini with my hands to save another kitchen towel from a laundry load but it doesn't do the job - you'll end up with soggy fritters - no bueno)
Place grated zucchini in a bowl large enough to hold all ingredients
Minus the oil, add the rest of the ingredients (parsley, green onion, flour, flax egg, salt, pepper) and fold together
Heat a non-stick pan over medium to high heat; add oil to coat pan
Using a regular spoon, scoop a generous portion of the mixture and place on a heated pan, somewhat flattening it out with the back of your spoon
Cook first side for 2-3 minutes placing a lid over your pan if you'd like (I like to make sure it's cooked through and this helps)
Flip and cook the other side until golden, another 2-3 minutes
Drain the fritters on a paper towel and sprinkle them with salt (makes a big difference and brings out the flavors)
Enjoy while hot!
A side sauce can be made for these but I prefer to eat them as is, and take in these fresh zucchinis on their own. Paired with the mix of green onion, parsley and salt? Beauty.