Traditional zucchini fritters call for flour in the mix. We don’t eat wheat flour anymore because of Mike’s diabetes. Wheat flour has a high glycemic index and he does not metabolize it well. So today I’m making zucchini fritters my way.
3 cups grated zucchini
2/3 cup coconut flour
1 tsp Old Bay seasoning
1 tbsp hot pepper flakes
1 tsp pepper, optional
Mix all ingredients together. (Without seasonings the fritter is quite bland. Add the seasonings that you love.)
In a fry pan, melt about 1/2 cup coconut oil. The burner can start of on high, then I turned it down to medium high. Scoop out a golf ball sized amount of fritter batter. Shape the fritter in your hand pressing it flat like a hamburger patty. Gently place it into the hot oil. Fill the pan with fritters. Fry till golden brown on one side. Turn over and fry till brown on the other side. Remove to a serving platter. (Extra batter can be held a day or two in a covered container in the refrigerator.)
Serve as is or add a bit of grated mozzarella or monteray jack cheese to the top. Mike puts Franks Hot Wing Sauce on his. Enjoy!