Submitted by: Sandra Stearns
Prep Time: 10 Minutes
Cook Time: 30 Minutes
Servings: 3
These fritters are easy to make and can be refrigerated and eaten "on the run".. The coconut flour and coconut oil make them delicious.
3 egg
2 zucchini
1 tbsp. coconut flour
1/2 tsp. sea salt
1/4 tsp. black pepper
1 tbsp. coconut oil
I put Zucchini in large pitcher of food processor (Ninja) and chop fairly small.
Now I put 3 eggs in a bowl and scramble them with fork. Sift coconut flour into eggs adding salt and pepper.
I take the blades from processor pitcher and add egg mix ....and just stir together in the pitcher.
Heat skillet to medium-low and add coconut oil.
Spoon (I pour with pitcher) mix in skillet in 6 inch fritters. (Sometimes I make them smaller just for snacks).
Cook until golden brown and then flip and continue to cook. (Takes about 7 minutes per side...depending on size of fritter.) I usually use 2 skillets just to make it quicker.
Serve warm, room temp. or grab from refrigerator for quick snack.
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