Crispy Zucchini Fritters

• Vegetarian
• Gluten free

• Produce

  • 1 1/8 tsp Garlic powder
  • 1 Onion, small
  • 1 lb Zucchini

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1/3 cup All purpose regular or gluten free flour
  • 1 tsp Baking powder
  • 1/3 cup Bread crumbs or almond meal, dry lightly packed
  • 5 1/2 tsp Salt

• Oils & Vinegars

  • 1 tsp Apple cider vinegar
  • 1 Olive oil

Found on frugallivingmom.com

Description

Ingredients

• 1 pound of grated zucchini
• 1 small onion grated
• 1- 1/12 tsp garlic powder
• 2 beaten eggs
• 1/3 cup all purpose regular or gluten free flour
• 1/3 cup dry bread crumbs or almond meal lightly packed
• 1 tsp apple cider vinegar
• 11/2 tsp salt (divided)
• 1 tsp baking powder
• Optional: 1-2 tablespoons of milk (dairy or non-dairy)
• Olive oil for frying

Directions

• In medium mixing bowl combine zucchini with 1 tsp salt
• Allow to sit for 15-20 minutes to remove the water from the zucchini
• Place zucchini in a clean tea towel or nut bag (I actually used an old pair of clean cut off panty hose) and squeeze until a lot of the water has come out (does not need to be totally dry).
• Mix dry zucchini with 1/2 tsp salt, garlic powder, beaten eggs, baking powder, vinegar, flour and bread crumbs or almond meal.
• This mix is pretty think, if you feel like it needs a little milk add it.
• Heat 1-2 tsps of oil on a large skillet on medium to medium high
• When hot add 1/8 cup scoops of the mixture to the oil, flatten with the back of a spoon.
• Fry each side for 3-5 minutes until brown and cooked through.
• Enjoy right away, they are best fresh.
• Serve with your favorite ranch dressing