One of my favorite homegrown veggies, is Zucchini! And these Grain & Gluten Free Zucchini Fritters is a quick and easy way to use up the bountiful harvest you’re sure to have when you have a zucchini growing in your garden.
Over the past weekend, we took our annual trip Chesapeake Bay. This is the first year that we took our dog, Hercules (2 year old, black lab) with us and he was such a good boy! We’re sure he had lots of fun; he went fishing with us and spent lots of time floating in the bay….
Is there anything cuter than our Hercules sleeping on his dog float?? Too much fun made him such a sleepy boy. We had a blast on vacay but I’m glad to be back home, well I’ll be glad as soon as all the laundry is done. #Chesapeakebay #lab #blacklab #herculesryczek A photo posted by Hayley Ryczek (@healthstartsinthekitchen) on
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There’s only 2 bad parts of vacationing, 1. all the laundry you have to do when you get home and 2. realizing that your garden is overflowing with homegrown goodness.
Cool summer mornings are perfect for working in the garden! I harvested Beets, Onions, Peas, Zucchini, Cucumbers, Basil and Garlic Scapes. What are you harvesting from your garden today?? #gatherer #organicgardening #growyourownfood #thisispaleobitches #ryczekhomestead #homegrown #homesteading #gardening
Having a fresh harvest of Zucchini, Garlic Scapes and Basil made making a batch of my Grain & Gluten Free Zucchini Fritters for lunch a no-brainer.
and YES, I ate the whole batch myself.
Mostly cold since I had to take photos of them for this blog post before I could eat.. Oh the sacrifices I make for this blog!
Perhaps the best part of this recipe (beyond it’s deliciousness!) is that you can make up several batches of these delicious Grain & Gluten Free Zucchini Fritters in the summer and freeze them to enjoy in the winter. We enjoy them as a side dish with our dinner and Ray takes a baggie of leftover fritters with him to work to snack on.
And I’ll warn you now, one recipe only makes about 8 small fritters, do yourself a favor and make a double or triple batch!
- Grate your zucchini and sprinkle with a pinch of sea salt, allow to set for 15 minutes for the moisture to be released.
- In a medium bowl, combine eggs, garlic scapes, basil, lemon zest, white pepper and sea salt, mix well.
- Using your hands, squeeze the excess moisture from the shredded zucchini then add the dry shredded zucchini to the egg mixture, mix well.
- Add cassava flour to the zucchini mixture, stirring to coat. If your zucchini was still wet or your eggs were XL, add a little more cassava flour, ideally the consistency should be similar to a pancake batter with shredded zucchini folded in.
- Place your cast iron or stainless steel skillet with sides on the stove and heat over medium/low heat. Once you can feel the heat with your hand placed 2 inches above, add in 1 tablespoon of ghee and reduce heat slightly.
- Working in batches, drop roughly 2-3 tablespoons of zucchini batter into the skillet and cook on each side until golden brown, roughly 2 minutes per side. Add additional ghee as needed.
- Transfer cooked fritters to a paper towel lined plate and season with additional sea salt. Serve immediately with warm tomato sauce.