Gluten Free Zucchini Fritters

This recipe is for all my Keto-conscious and gluten free friends. The good news is that it easily transitions to a conventional recipe with a simple swap out to all purpose flour. For me, zucchini is one of those vegetables I never tire of eating. Once you grate the squash, it's important to give it enough resting time to render out as much liquid as possible. Patience is not one of my gifts. So I like to grate my squash and physically walk away so I'm not tempted to rush the process. I make my fritters with a small ice cream scoop for a  2" bite-sized portion. Perfect for an appetizer, topping a salad or a handy snack. 

A dollop of my tomato jam gives this dish and extra layer of flavor, but a drizzle of tahini works nicely too. If you're lucky like me and have friends who grow amazing tomatoes and gift them you, be sure to stack these delectable beauties on top of some freshly sliced tomatoes to fully experience all the best flavors summer has to offer.

I'm using these great bunching onions I got in this week's CSA share.
But regular scallions are great too.

Be patient! Give that zucchini time to fully drain. You won't be sorry.

Sumac is a nice spice to keep in your pantry. It adds a layer of unexpected brightness to any dish.

Add additional olive oil to your pan as needed when browning your fritters.

Gluten Free Zucchini Fritters

Ingredients:

1 1/2 pounds zucchini (about 2 medium)

1/4 tsp salt

1 bunch of scallions (or other mild onion of choice) minced

1/2c soft or crumbly cheese (like dry ricotta or feta)

1 handful of basil leaves, chopped

2-3 eggs

1c gluten free baking flour of choice (I like Bob's Red Mill baking flour or coconut flour)

1 tsp lemon zest

1 tsp sumac (optional)

1/8 tsp cayenne (or more to taste)

olive oil

Directions:

1. Grate your zucchini with a box grater or run through a food processor. Place in a colder over a large bowl, sprinkle with 1/4 salt, toss and walk away. It should drain for about 20-30 minutes. I cover mine with paper towel. 

2. While the zucchini is draining, in a large mixing bowl combine scallions, cheese, basil, eggs (start with two eggs) flour of choice, lemon zest, sumac, if using and cayenne.

3. Once the zucchini has had enough time to drain, squeeze out as much liquid from the squash and tumble into the large mixing bowl with the other ingredients. If the mixture seems too dry, add an additional egg. The batter will be crumbly and not thin like a pancake batter.

Depending on your zucchini, you may need the extra egg. It should hold together just enough to scoop.

4. In a large sauté  warm about 3 tbsp of olive oil over medium heat. Fill the pan with scoopfuls of the zucchini mixture and flatten gently. I use the back of a stainless steel measuring cup, but any flat surface will do.

5. Once the fritters have browned on one side flip them over and cook for a few more minutes until both sides are brown and crisp. It should only take about 2-3 minutes on each side. Place the cooked fritters on to a warm platter and repeat with remaining mixture until all your fritters are cooked. I think these are delicious hot or at room temperature.