Careful! Careen told me she had to slap her own hand away these were so good!! You prolly won't have any leftovers...so just go ahead and make a double batch of these guilt-less, delicious happy patties!!! Protein, veggies, salt...and SIMPLE... YES MA'AM!!! I'm in!!
Place the shredded zucchini in a colander set over a bowl and sprinkle the zucchini lightly with salt. Allow the zucchini to stand for 10 minutes. Using your hands and a paper towel, squeeze out as much liquid from the zucchini as possible.
Transfer the zucchini to a large bowl. Add the flour, eggs, sliced scallions, 1/4 teaspoon salt and 1/8 teaspoon pepper to the bowl, stirring until the mixture is combined. Liberally coat the bottom of a large sauté pan with coconut oil and place it over medium-high heat. Line a plate with paper towels. Once the oil is hot, scoop a 3-Tablespoon mound of the zucchini mixture into the pan, pressing lightly into "fritters" and spacing them at least 2 inches apart. Cook your happy patties for 2 to 3 minutes, flip once and cook an additional 2 minutes until golden brown and cooked throughout. Transfer the zucchini fritters to the paper towel-lined plate. Salt to taste. Repeat the scooping and cooking process with the remaining zucchini mixture.
Serve the zucchini fritters immediately and enjoy! These reheat well in a toaster oven. Be creative and top with a salsa verde, pico de gallo, guacamole or homemade aioli!
HERE IS THE ORIGINAL RECIPE CAREEN ADAPTED THIS ONE FROM :)
ALL of my recipes are gluten-free and dairy-free, and MOST are Paleo/Candida-detox-friendly because that's what most people I get to work with need.
"Feed My lambs...
Tend My sheep...
Feed My sheep...
Follow Me..." -Jesus
John 21:15 - 19