It’s that time of year. Zucchini are starting to come in.
This year, I planted Sicilian Zucchetta. And these babies are amazing! For one thing, they bloom at night! So during the day, all the flowers are closed.
For another, the zucchini themselves are not very wide but they are very, very long. I picked one yesterday that was over 48 inches long.
Today, I made a new recipe — Zucchini Lasagna Roll Ups.
I shredded the rest of this mega-zuke and, tomorrow, I will make Zucchini Fritters. These are the best! Make sure you make the avocado lemon sauce with them. The flavors are so complimentary.
Here’s the recipe for Zucchini Fritters!
2 c shredded zuke
2 cloves minced garlic
½ small red onion finely chopped
¼ c fresh Basil
¼ c fresh Oregano
1 T lemon zest
¼ coconut or almond flour
1 tsp salt
Fresh ground pepper to taste
Put grated zucchini in a colander and sprinkle with ½ tsp salt. Allow to drain. You can press it to push water out and, before putting in bowl, wrap in dish towel and twist to get extra water out.
Prep and place all other ingredients in a small bowl while zucchini drains.
Add ingredients to zucchini and mix thoroughly.
Heat 2 T coconut oil in large heavy (I use cast iron) skillet.
While skillet heats to medium/high, shape small fritters out of zucchini mix – using about 2 T batter.
Cook about 4 minutes (until brown) on one side, flip and cook the same on the other side.
While fritters brown, make your dipping sauce by mixing together:
2 avocados, mashed
1 c mayonnaise
¼ c capers
Juice of 1 lemon
Mix these together and serve with the hot fritters. FYI – because of the lemon juice, this dipping sauce does not turn brown. And it is super delicious when it is chilled.