Baked Zucchini Fritters (paleo, gluten free, dairy free, vegetarian)
Makes 8-10 fritters
I love eating veggie fritters, and this recipe became a favorite this holiday season. I like that the fritters are baked instead of fried, but the outer crispness and taste are still there. Try enjoying a fritter with breakfast, like a healthy hash brown! My dad just grabs them with his hands on the go- the ultimate healthy Pop Tart. These store for a few days in the fridge and taste great as leftovers. And best of all, my newest amazing teammates @emasar3 and @erinmcleod1 love them!
2 large zucchini
1 large egg
1/2 medium yellow onion, chopped
1/4 cup ground flax seed
1/2 cup almond flour
1 tsp sea salt
1 tsp black pepper
1 tsp garlic powder
Preheat oven to 400 degrees F/200 degrees C.
Shred the zucchini using the large holes of a cheese grater. Place the shredded zucchini in a dish towel and squeeze out the liquid. (Don’t use your favorite white dish towel!) You don’t need to get all the water out, but give it a few hard squeezes. Place the zucchini into a bowl and add the egg, onion, flax seed, almond flour, and seasonings. Mix well and form into patties. Place on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until the fritters are spongey to the touch and the bottoms are starting to brown. Flip (at this point you could add some slices of cheese or crumbled feta) and bake for 10 more minutes. Serve hot with a cool aioli, tzatziki, or ajvar relish.