Zucchinis are so generous! In no time, they grow from tender little fingers to robust doorstops that we don’t always know how to use. One of my favourite ways to use up big zukes is in fritters. There are a lot of recipes out there that use eggs and flour. But many of us are trying to limit or avoid both of these, so I have developed a recipe that uses flax and chia as binders. And not only do they keep the fritters together, but they also add a lot of wonderful fibre, protein and essential fats.
- 2 medium zucchini – giving about 3 cups once grated
- 1 tbsp sea or Real salt
- 1 finely chopped red pepper
- 1/2 cup finely diced onion
- minced garlic to taste (I like 3-4 cloves)
- 1/2 cup finely chopped fresh herbs (or 2 tbsp dried) – I like Mediterranean herbs in this recipe
- optional: 100 grams grated cheese – I like goat mozzarella for this, as it helps bind and provides more protein but leave it out if you want to avoid dairy
- 1/2 cup flax meal (you can put flax seeds in the blender or coffee grinder to make the meal)
- 1/3 cup chia seeds
- optional: 2 eggs – these do help bind, but the flax and chia do a pretty good job
- 1/4 cup melted coconut oil
- Grate zucchini and mix with salt. Let sit in a strainer for an hour or so, and then squeeze out the water (use for smoothies or watering plants).
- Mix everything together well and form into patties – I use about 3/4 cup of the batter for each.
- These can be fried in a pan or baked in the oven at 350 for about 40 minutes.
- The other option is to spread on a cookie sheet and bake.
Serve with creamy hemp dressing or yogurt and chive dip.
These freeze well and can be warmed up in a toaster oven.