SERVES 4 TO 6
Zucchini is an excellent source of vitamin C as well as a variety of minerals including iron, magnesium, copper, potassium, and manganese.
2 MEDIUM ZUCCHINI
1 TEASPOON SALT
2 GREEN ONIONS, CHOPPED
FRESHLY GROUND BLACK PEPPER TO TASTE
2 TABLESPOONS WARM WATER
½ TABLESPOON ENER-G EGG REPLACER
½ CUP ALMOND FLOUR
½ TEASPOON BAKING POWDER
¼ TEASPOON PAPRIKA
COOKING SPRAY
1. Grate the zucchini with a hand grater or food processor.
2. Transfer the grated zucchini to a bowl and toss with the salt.
3. Let the zucchini sit for 10 minutes.
4. Then spread it out on paper towels and press with a clean towel to remove as much moisture as possible.
5. Transfer the pressed zucchini to a mixing bowl and stir in the green onions and ground pepper.
6. In a small bowl, combine the warm water and egg replacer and let sit for 3 to 5 minutes.
7. In another small bowl, whisk together the almond flour, baking powder, and paprika and then stir into the zucchini mixture.
8. Stir the egg replacer into the mixture.
9. Liberally oil a heavy skillet and heat over medium-high heat.
10. Spoon the zucchini mixture into the skillet in heaping tablespoons.
11. Cook each fritter for 3 to 5 minutes on each side until golden brown.
12. Drain the fritters on paper towels.
13. Serve warm.