I Love Lucy is a classic. It transcends generations and was just as funny for my Mom as a child in the 1950’s as it was for me growing up 40 years later. From as early as 10, I Love Lucy was one of my favorite shows and I was allowed to watch one episode each day after school. One episode that would always make me laugh was the one where Lucy and Ethel find themselves working at a chocolate factory. After failing at multiple jobs around the factory, they both end up working at a conveyor belt wrapping the chocolates as they come along the line. As the conveyor belt speeds up they don’t have time to wrap each one individually and are frantically stuffing them down their shirts, in their mouths, under their hats etc. Its absolutely hilarious.
Anyways each summer growing up on my farm, my Mom would resemble Lucy at the chocolate factory, scrambling to find a way to use up all of the zucchini that endlessly grew in her garden. I remember her yelling from the garden each afternoon “I just found 4 more damn zucchini!” and we would search through the cookbooks to come up with new recipes that called for 2 or 3 or even more of them. The more zucchini we picked, the more that seemed to grow. Zucchini Bread, Zucchini Salad, Zucchini Soup…. you name it, we made it. Zucchini Fritters were one of my favorites, great as a light dinner with salad, made tiny and served as finger food to guests or eaten for lunch, these were a delicious way to eat more vegetables.
I was so excited when I was finally able to come up with a grain free version of the ones my Mom used to make for me each summer. These fritters are crisp on the outside and filled with a delicious garlic, parmesan and shredded zucchini center. You can make the batter a few hours ahead and quickly cook them when needed which makes them a great dish to serve to guests. These fritters are also a great way to sneak more veggies into your diet without knowing.
- 3 cups grated zucchini (approx 2 medium zucchini)
- 1 egg
- juice from ½ a lemon
- ¼ cup chopped scallions
- ½ cup parmesan
- ½ cup Almond Flour
- salt and pepper
- oil for frying
- Sour cream or homemade SCD yogurt (optional)
- Trim both ends of the zucchini and using a medium sized cheese grater, shred the zucchini to yield 3 packed cups. Squeeze the shredded zucchini between 2 paper towels to remove any excess liquid
- In a bowl mix the eggs, lemon juice, shredded zucchini and chopped scallions. Once well mixed add in the parmesan and almond flour and season with salt and pepper
- Depending on how moist your zucchini is you may want to add in another tablespoon or so of almond flour
- Heat 1-2 tablespoons of oil on medium-high heat. Once hot, drop large spoonfuls of the zucchini mixture on to the pan, if you are serving these as canapes I would use tablespoon sized amounts of the mixture.
- Cook for 3 minutes until the bottoms have developed a golden color and then flip. After flipping gently press down on the fritters with a spatula to flatten them out and ensure more even cooking throughout. Cook for 3 minutes.
- Once fritters are golden brown on both sides, transfer to a plate and keep warm in an oven on 100 degrees until just before serving
- To serve top with sour cream or SCD yogurt and a sprinkle of chopped scallions. Enjoy!