You could say that these zucchini fritters are essentially just really delicious savory pancakes. And who could say no to pancakes, right? Instead of topping them with chocolate sauce, dip them in hummus or goat milk cream cheese and serve with more vegetables. These are a great side dish, snack or even the main event! And in case you have leftovers (I highly recommend you make more so you can save some for later!) you could heat them up for savory breakfast—the main ingredient are eggs after all! I’ve been making these for so long because they’re so good and really easy to make!
I added leek and garlic because it adds great flavor to the fritters. And I LOVE garlic, I sneak it into anything savory whenever I can. If you have fresh herbs on hand, add fresh chopped parsley for extra deliciousness. It’s always better to use fresh herbs, however if you only have dried herbs, you can definitely use those just as well! I love munching on these fritters with a side of cut up cherry tomatoes, it’s literally all I need in life. YUM. And hummus, I love eating them with hummus!
These fritters are actually third side dish I was contemplating on making on Christmas Eve for dinner! I’m still not sure because people might think it’s too casual for a fancy dinner but I really like them so we’ll see. The first side dish I was thinking about were these Sauteed Mushrooms with Green Beans. They’re really delicious but I don’t think the flavor goes with the rest of the stuff I want to make so they probably won’t make it to the final dinner. ¨Two weeks ago I posted these Roasted Sweet Potatoes and Brussels Sprouts with Pecans and Maple Drizzle. Those will DEFINITELY be included in our dinner menu because they’re simply too delicious to pass! And I think that they go quite well together with these Zucchini Fritters so I’ll probably end up making both. I don’t expect everyone to like only my vegetarian food, tho—there’s still going to be fish soup, fried fish, and potato salad we make every year but I hope my family at least tries some of my dishes in addition to theirs.
I know I called them savory pancakes in the beginning but there actually isn’t any flour involved! Well, okay, there’s coconut flour but that doesn’t really count since it’s made of dried coconut meat. It has nothing to do with flour.
I haven’t tried making a vegan version of this because, honestly, I have no idea how? The eggs are what binds it all together and without them, it’d be just zucchini and coconut flour. You could try chia or flax egg, but even if it holds up together, I don’t think it’ll taste very pleasant. You can try always try, though! And if you succeed I’d love to hear your version of the recipe!
When I was making these, I had some leftover Butternut Squash Soup which I just heated up and then dipped the fritters in it! It actually was really good! The soup is one of my most favorite recipes ever, actually. It’s really creamy AND it’s vegan!
These are great if you want to sneak veggies into someone’s diet! Okay, you do taste the zucchini, obviously, but I think even someone who hates vegetables can savour this! We used to make these when I was small, only with potatoes instead of zucchini and lots and lots of oil. And LOTS of garlic and marjoram and SALT. They were really delicious but so not healthy. These on the other hand, are cooked on a little bit of coconut oil, with no flour added, no starchy potatoes, and only with sea salt.
Delicious, healthy, crispy on the outside, tender on the inside. I feel like everything I cook is crispy on the outside and tender on the inside haha! Don’t we all love those kids of foods, though? Anyways, I’m gonna stop taking now and I’ll let you enjoy these amazing green fritters!
- 3 zucchinis, peeled if not organic
- 1 leek, finelly chopped
- 4 cloves of garlic, peeled and minced
- 4 eggs, beaten
- ¼ cup coconut flour
- 1 tsp dried basil
- ½ tsp dried oregano
- sea salt, pepper
- coconut oil for cooking
- Grate your zucchinis and try to squeeze most of the liquid out with your hands. You can then lay them on a plate with a paper towel, cover with another paper towel and squeeze the grated zucchini in between them again to get even more liquid out.
- Place the grated zucchini into a big bowl along with the chopped leek and minced garlic.
- Mix with a spoon to combine.
- Add the eggs and stir the mixture again.
- Add the flour, basil, oregano, sea salt, pepper and mix until everything is well incorporated.
- Heat a tsp of coconut oil on a pan over medium high heat.
- Scoop about 1 tbsp of the batter onto the pan at a time and flatten with a spatula.
- Cook for a few minutes on each side until golden brown.
- You'll know it's time to flip when they start to brown a little on the edges. They flip easily once they're done on one side so be patient with them.
- Lower the heat when the pan gets too hot as they're easy to burn.
- Keep them in the oven set to low temperature while you make the rest of them so they stay warm.
- Serve with fresh vegetables, a dollop of hummus, or yoghurt dip. (Goat would be great!)
-I used a measuring spoon for scooping the batter onto the pan. It's nice and roud so when you put the batter onto the pan with it, it makes a nice scoop that's easier to flatten.
-Additionally you can add some fetta into the batter for extra flavor.