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Zucchini Fritters

HA! You thought that I forgot to be thoughtful today, didn’t you? Well, I almost did, to be honest. Must be enjoying my study-less days a little too much. But today is a cheater day…I am posting a recipe. NO {lightbulb}, I am changing the rules: 

I hereby retract my previous rule to not post recipes for Thursday Thoughts. 
You know why, because some days (like today) require a quick go-to post, and recipes happen to do that for me. So here’s a tasty and useful recipe for all ya’ll who have grown way too much zucchini in your gardens this summer. Yeah, you know who you are. Which, BTW, I thought I had already shared this recipe on here because the photo is featured next to my blog title, but I guess I didn’t post the actual recipe…until now. Here it is!
Zucchini Fritters

2 cups grated zucchini
(squeeze out excess moisture in hands
over sink or through thin dish towel)
2 eggs, beaten
1/3 C almond meal
2 T corn meal
¼ tsp baking soda
Pinch of salt
1/4 tsp garlic or onion powder (optional)

Mix all together. Pour into 4 inch circles and spread the batter ½ inch thick (or even thinner). Pan-fry in 1 tsp coconut oil over medium-high heat. Cook on each side 2-3 minutes. Serve with spicy marinara (leftover spaghetti sauce is perfect!) or salsa & avocado…mmm.

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  1. Thanks, Megan! As for the fritters, these have been an AWESOME way to get Cora to eat eggs and more veggies–she loves these!! Just FYI in case your little guy needs some encouragement with his veggies and protein sources 🙂

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