- 1/4 cup coconut flour
- 1 1/2 pounds zucchini, grated (about 3 cups)
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper (optional)
- Salt and pepper
- Cooking fat/oil: bacon fat, butter, ghee, coconut oil, Fatworks Lard or Tallow
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
Buffalo Tallow, Lamb Tallow, Pure Lard
Gluten Free, Paleo Friendly
Grate skin-on, uncooked zucchini with a box grater.
Place the shredded zucchini in a colander (and preferably in the sink) and dash with a bit of sea salt. Toss to coat all noodles. The salt helps remove the excess water from the zucchini. Allow the noodles to sit for 10-20 minutes.
Squeeze as much water as you can out of the zucchinis. Then, lay zucchini on paper towels and pat dry with paper towels. Place zucchini in a medium mixing bowl.
In mixing bowl, add eggs, coconut flour, cumin, garlic, cayenne pepper, salt, and pepper. Mix well.
Heat pan over medium heat, adding a fat or oil.
Form zucchini fritter patties with hands. Place in pan. Form outside edges, so stray zucchini shreds don't stick outside the bun.
Cook 3-4 minutes each side, until underside begins to lightly brown.
Serve with a garlic aioli or spicy paleo mayo.