These zucchini fritters are one of those culinary adventures born of desperation, when you wake up on Saturday morning and realize there’s nothing more in the fridge than zucchini and eggs. Snag some coconut flour from the pantry and you’re in (delicious) business. Browned and crispy on the outside but tender and green-flecked on the inside, these zucchini fritters are a seasonally-appropriate, unconventional addition to the breakfast menu.
The very first time I made these zucchini fritters, I fried them up, sprinkled them with a light dusting of red pepper flakes and served them with breakfast sausage patties and eggs. The most recent time I revisited them I decided to have a bit of fun: a zucchini fritter stack with fried eggs and roasted tomatoes! Good times.
This recipe is adapted from a zucchini pancakes recipe by Balanced Bites, but I tweaked the ingredient ratios (the coconut flour in particular) to achieve a batter that’s thick enough to give the breakfast cakes some heft.
- 2½ cups shredded zucchini
- 3 eggs
- 3 tbs coconut flour
- ½ tsp salt
- ¼ tsp black pepper
- Red chili flakes, to garnish
- Blot the shredded zucchini with paper towels to remove excess moisture.
- Stir the coconut flour, eggs, salt and pepper into the shredded zucchini.
- Melt the coconut oil or bacon grease in a large cast-iron skillet.
- Using a ladle or measuring cup, pour approximately ½ cup of the batter into pan for each patty.
- Cook the cakes until they are crisp and brown on the underside and edges, being careful not to let them burn.
- Flip and brown on the reverse side. Continue the flipping and browning process until the cakes are darkened on both side and firm enough to be transferred to a plate without tearing.
- Transfer the cakes to a plate lined with a paper towel, and allow the paper towel to absorb the excess grease for a few moments. Serve warm.
Zucchini holds so much moisture that without the first step of blotting with a paper towel, the batter becomes too soupy and loose to make a tidy cake.