These tasty little fritters are packed full of nutrients and make the perfect healthy snack or meal! They are easy-peasy to make and only require a few simple ingredients. They also happen to be grain-free, gluten-free, and paleo!
So I have been trying to figure out ways to get more veggies into my family’s diet. We usually chomp on broccoli and salad, but after a while the same-old-stuff gets, well, boring. My husband is a picky eater and my 1 year old takes after my husband. Which means I have my work cut out for me! lol. They both will like something one day, and then I’ll make it again, and suddenly it’s rejected. And I thought I was a good cook?!
I don’t actually think it has much to do with my cooking, but just the fact that they get sick of the same old stuff. They say a toddler’s taste buds are always changing, so its pretty much like trying to hit a whac-a-mole. lol.
In addition to trying new veggie-ful recipes I always am looking for new and exciting ways to eat zucchini. It seems I am always left with too much zucchini at some point in the summer. Has this ever happened to you? Last year my CSA gave me so much zucchini I thought they should be paying ME to take it off their hands. I mean, geez, how much zucchini can one gal eat!?
I even have tried to sneak zucchini into Cricket’s homemade dog chow. I really have to chop it up small and sneak it in there. If my game face is good, she’ll eat some, but once she senses I’m up to something she steps away from her bowl and pouts! Then I have to manually pick it out (every single little piece!) for her to even CONSIDER eating her meal. Oh, Cricket!
So, if you have left over zucchini, you should make these fritters instead of trying to feed it to your pup! These fritters are super simple to make and are very very tasty. I make mine HEAVY on the veggies, so you need to make sure you ring out your shredded zucchini to remove the excess moisture.
My lo has been eating these fritters for 2 weeks straight, making it a world record in our household. In fact, his other favorite, mango, only lasted a few days… Now what to do with all those mango pouches I stocked up on…?
Well, I know what I’ll be cooking up tonight- Zucchini & Kale Fritters! You should do the same 🙂
Zucchini & Kale Fritters
- 1 1/2 cup zucchini 2-3 medium zucchinis, grated
- 1 cup of kale finely chopped
- 2 eggs pasture-rasied preferably
- 1/4 cup + 2 tablespoons almond flour I suggest Wellbee's
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1-2 tablespoons of avocado oil for pan or oil of choice, ghee, etc
Sriracha Sour Cream:
- 1/2 cup raw cashews
- 1/2 teaspoon apple cider vinegar
- 1/4 teaspoon salt
- 1 teaspoon sriracha or more to taste
- optional: 2-3 tablespoons green onion chopped
To make the cashew sour cream soak your cashews in hot water for 15 minutes, then drain.
Add the soaked cashews, along with the apple cider vinegar, salt and sriracha into a high speed blender. Blend on high for 1 minute. If it's too thick add 1 tablespoon of water at a time, only adding enough to get the mixture to blend until smooth.
Scrape the sour cream out into a bowl and set in the fridge until serving.
Grate your zucchinis and place the shreds in a colander. If you wish you can sprinkle the shreds with a bit of salt to get them to release more water.
Let the zucchini shreds sit more a few minutes, then place them into a clean dish cloth and squeeze out all the excess water.
Place the dry zucchini in a bowl, and add the chopped kale, eggs, almond flour, garlic powder, salt and pepper. Stir to combine.
Heat the oil in a skillet over medium high heat.
Place about 2 tablespoons of batter (it will be thick with all the veggies so you can form the fritters with your hands) into the hot pan.
Cook each side for about 2-3 minutes, or until golden brown. Place the cooked fritters on drying rack or paper towel while you cook the additional fritters.
Serve with sriracha sour cream and chopped green onion, enjoy!