Zucchini!

I have a friend who hates zucchini. We all know that Sandy hates zucchini. I really like it. Zucchini to me is kind of like mushrooms. It all depends on what you do with it because in and of itself it doesn’t taste like much. I made these zucchini fritters the other night and hilariously my son, Chester said, “Hey, I think even Sandy would like these!” So, Sandy, this one is for you. :)

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Zucchini Fritters

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6 medium to small fresh zucchini

2 tablespoons chives chopped

1 fresh jalapeno deseeded and chopped

3 - 4 eggs

3/4 cup coconut flour

1 cup grated cheese of your choice

1/2 cup parmesan cheese grated

1 teaspoon kosher salt

1 teaspoon garlic pepper

1 bunch of cilantro chopped

Grate or food process the zucchini into small pieces. If using a food processor use the grater not the blade as the blade will turn your zucchini into mush and then you'll need to make zucchini bread instead.

Pour your grated zucchini into a fine colander and let it drain. Press down on the zucchini a few times to help it release as much moisture as you can.

Add all other ingredients (three of the eggs) to a large bowl and blend well with your hands. If the mixture is too dry add the 4th egg. If the mixture is too wet add a little more coconut flour.

When well-blended start making patties, flat in the middle and about the size of your palm. Set them aside on a cookie sheet, but try not to layer them.

I tried two different methods of cooking these. I pan-fried some of them and then I used an air fryer for the rest. We all liked the air-fried fritters the best. The pan-fried ones tended to fall apart more easily. They still tasted good but they didn't hold up as well.

If pan-frying, add a fair amount of oil to your pan (vegetable oil, grapeseed oil are both good choices) and fry the fritters. Make sure you don't crowd the fritters in the pan. You will need to work in batches. Turn to get them brown on both sides.

If using an air fryer, simply get your air fryer fired up and again, working in batches cook the fritters, turning so both sides get nice and brown.

I suppose you could bake these in the oven but I haven't tried it yet.

Serve immediately. We like these with my sriracha mayo sauce.