Italian zucchini fritters
Italian zucchini fritters – grain free, gluten free, dairy free, clean and paleo friendly.
If you want a light yet filling meal you can whip up a batch of these simple Italian zucchini fritters with home made tomato sauce. Make the sauce beforehand – preferably at least a day ahead as this gives the flavours plenty of time to combine which makes for a tastier sauce. When ready to heat, warm the sauce in a small saucepan. Avoid using a microwave at all costs as this completely zaps the nutrients out of your food. (= dead food).
I prefer less batter and more zucchini. I’ve used 2 quite large zucchinis which equates to about 2 1/2 cups grated zucchini (before squeezing the water out). You could try it with 2 medium sized zucchinis if you want more batter. You do have to be careful that you don’t have too little batter so that the fritters fall apart. Test out one or 2 and see how they turn out. It’s best to keep the fritters small for easy flipping (mine were approx 7 cm wide.) I used 1 heaped tablespoon batter per fritter. I’ve used almond meal in my batter (by processing whole raw almonds) but you could use chickpea flour or all purpose gluten free flour if you prefer.
Why this is so good for you
Zucchinis help prevent colon cancer and other types of cancer, promote prostate health, reduce the risk of asthma, osteoarthritis and rheumatoid arthritis; reduce the risk of heart attack and stroke; and lower blood pressure.
Almonds fight inflammation, nourish the nervous system, provide good brain function, build strong bones and teeth, provide healthy fats which aid in weight loss, reduce risk of heart disease and help protect against diabetes.
Eggs (free range or organic) help keep you full, prevent macular degeneration, prevent cataracts, blood clots, stroke, heart disease and breast cancer; promote the growth of healthy hair and nails and aid in the brain development of a growing foetus.
Shallots lower cholesterol levels, help reduce lung and oral cancer as well as stomach, colon and breast cancer; provide antifungal antibacterial and antiviral protection, lower blood pressure, help manage diabetes, sooth nerves, boost circulation, speed up digestion and aid in weight loss.
Tomatoes aid in the prevention of prostate cancer, reduce the risk of stroke, protect against loss of muscle mass, preserve bone mineral density, reduce the formation of kidney stones and keep bowel movements regular.
Garlic has antibacterial antiviral antifungal and antioxidant properties; supports the circulatory, digestive and immune systems; helps lower blood pressure, assists in detoxification, prevents formation of blood clots, reduces blood pressure, helps with asthma, regulates blood sugar levels in diabetics and lowers the risk of most types of cancer.
Basil helps relieve rheumatoid arthritis and inflammatory bowel conditions; promotes cardiovascular health, brain health and liver health.
Love Tash x
- Olive oil (or oil of choice)
- 1/2 brown onion, chopped
- 1 clove garlic, crushed
- 1 teaspoon dried oregano
- 1 cup tomato purée (no salt added)
- Optional: 1 tablespoon apple cider vinegar (to sweeten the sauce)
- 1/4 cup chopped fresh basil leaves
- Freshly ground sea salt and cracked black pepper
- Coconut oil (or oil of choice) for frying
- 2 large zucchini (about 2 1/2 packed cups when grated)
- 3 shallots, finely sliced
- 1 clove garlic, crushed
- 1/2 teaspoon dried oregano
- 2 free range eggs, lightly whisked
- 1/2 cup almond meal (flour) or chickpea flour or gluten free flour of choice
- 1/2 teaspoon freshly ground sea salt
- 1/4 teaspoon cracked black pepper
- Heat oil in a small saucepan on low - medium and add the onion. Cook until translucent.
- Add garlic and cook for 1 minute.
- Add the dried oregano and cook for another minute.
- Pour in the tomato purée and apple cider vinegar if using and simmer for 5 minutes.
- Season with salt and pepper.
- Transfer sauce to a blender and blend till smooth.
- Pour sauce into a bowl and stir through the basil leaves.
- Set aside.
- Place colander over a bowl and grate the zucchini over the colander. Sprinkle a pinch or 2 of sea salt over the zucchini and mix through. This will help draw out moisture. Leave for 20 minutes.
- When ready, transfer zucchini over to a tea towel or cheese cloth, wrap up and wring as much water out as you can.
- Place zucchini in a bowl and add the shallots, garlic, dried oregano, salt and pepper. Mix well.
- Add the whisked egg and mix through.
- Add the almond flour and mix again.
- Heat oil in a large saucepan on low - medium and drop heaped tablespoons of mixture into pan. Shape with back of spoon to keep mixture together and rounded.
- Fry until golden, carefully flip and continue frying.
- Drain fritters on paper towel.
- Serve fritters with the tomato sauce drizzled over the top. You can add a salad or meat or other veggies to make it a bigger meal.