ZUCCHINI FRITTERS RECIPE

• ▢1 1/2 pounds zucchini, about 2-3 medium to large zucchini
• ▢1 shallot, finely diced
• ▢2 eggs, beaten
• ▢1/2 cup almond flour
• ▢1/4 cup goat cheese, crumbled
• ▢salt and pepper, to taste
• ▢2 tablespoons olive oil, for frying

GARLIC, CHIVE YOGURT SAUCE:

• • ▢1 cup yogurt
  • ▢2 garlic cloves, minced

• ▢1 tbsp chives, finely chopped
• ▢1/2 tsp salt
• ▢1/4 tsp pepper

• INSTRUCTIONS

  • Grate the zucchini and put into a bowl. Sprinkle with salt, stir together and let stand for 20 minutes. The salt will work to draw the moisture out of the zucchini.
  • Squeeze out the liquid from the zucchini, with either a nut milk bag or cheesecloth, then return to a clean bowl.
  • Add the shallot, eggs, goat cheese, almond flour, salt and pepper. Then stir to combine.
  • Heat the oil in a large pan over medium heat. Using either your hands or a spoon, dollop out mounds (approximately 1/4 cup worth) of the mixture into the hot pan. Using a spatula, push down each fritter to flatten.
  • Cook the fritters 3-4 minutes on each side, or until they’re lightly golden.
  • Remove the fritters from the pan and place them on a paper towel to dab away any extra oil.
  • Mix the sauce ingredients together in a bowl, stirring until creamy.
  • Serve the fritters with a dollop of the sauce, then enjoy!