Zucchini Fritters

Love this with marinara sauce and a tad of Parmesan--see photo at bottom of post 

Fritter Ingredients:

• 1 large zucchini (or 2 small ones)
• 1 clove garlic peeled and minced
• 1/4 cup fresh basil we grow our own, but you can find it at any grocery store
• 1/4 cup fresh oregano 
• 1 tbsp lemon zest (didn't have)
• 2 organic eggs or Flax Egg
• 1/4 cup gluten-free flour
• 1/4 tsp onion powder
• to taste salt
• to taste pepper
• oil--a tad for cooking

Optional--little bit of fresh dill, dry dill, or dill pickle juice

Instructions

1. Using the large holes of a box grater, grate zucchini. Place zucchini in a colander set in the sink and toss with 1/2 teaspoons salt. Let stand 10 minutes, and then wring zucchini dry in a clean kitchen towel to remove moisture.This step is very important--other wise does not crisp up as well. Meanwhile mix in egg, garlic, basil, oregano, lemon zest, onion powder, salt, and pepper and then add the drained and pressed zucchini.  Mix well to combine. Slowly add flour (I used GF Bisquick), stirring so no lumps form.
2. Heat 2 tablespoons coconut oil or olive oil in a large sauté pan over medium-high heat until the oil sizzles when you drop a small amount of zucchini mixture into the pan. Carefully drop about 2 tablespoons zucchini mixture into pan; repeat, spacing fritters a few inches apart.
3. Cook fritters until golden, 2 to 3 minutes. Lower heat to medium. Turn fritters, and continue cooking until golden, 2 to 3 minutes more. Transfer fritters to a plate; set aside in a warm place. Cook remaining zucchini mixture, adding more oil to the pan if necessary.

Nice served with marinara sauce or chopped cucumbers--or with a dip etc.