Zucchini Fritters

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Zucchini fritters
Ingredients
  • 1 large zucchini or 2 small
  • 1 clove of garlic peeled and minced
  • ¼ Cup fresh basil
  • ¼ cup fresh oregano
  • 1 tablespoon lemon zest
  • 2 organic eggs
  • ¼ cup gluten free flour or spelt if there are no gluten issues
  • Salt & pepper  to taste
  • 1/2 cup of finely chopped kale or spinach (optional)
Instructions
  1. Grate zucchini. Place zucchini in a colander set in the sink and toss with 1/2 teaspoons salt. Let stand 10 minutes, and then wring zucchini dry in a clean kitchen towel to remove moisture. Place zucchini in a large bowl and gently mix in egg, garlic, basil, oregano, lemon zest, salt and pepper. Mix well to combine. Slowly add flour, stirring so no lumps form.
  2. Heat 2 tablespoons coconut oil, butter, ghee or lard in a large frypan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart.
  3. Cook fritters until golden, 2 to 3 minutes. Lower heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate and serve.
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