Crispy Zucchini Fritters Recipe
A great and delicious way to enjoy your zucchini. Finger foods always seem to be a hit with the kids. My kids especially enjoy eating these dipped in in their favorite dipping sauces. Plus, they don't complain because they can't tell so much that they are zucchini.
1 cup zucchini, pureed or chopped very fine
1/2 cup minced small onion
1 pastured egg
1/4 cup arrowroot flour
Unrefined sea salt to taste
3 tablespoons butter, ghee, lard, olive oil or coconut oil
Mix the ingredients, except the fat, in a bowl.
Warm the fat of your choice in a cast iron skillet over medium-high heat.
Spoon fritter batter into pan with a large spoon. Gently flatten a little, if necessary.
Cook the fritters on each side until they are golden. About 4-5 minutes on each side.
Serve with homemade probiotic ranch dressing to dip in.
Freeze formed, uncooked fritters in a single layer on a cookie sheet. Once hardened, transfer to an airtight container. Cook the same, only it may take and extra minute or so.