As you can see, we have tons of zucchini coming out of the garden. We try to pick them when they are smaller and more usable, but these were picked after a few days away on vacation. Oops! We have used them in so many ways this season… steamed, grilled, zucchini noodles, pan-fried zucchini fritters, and even chocolate zucchini bread.
Since my first attempt at zucchini fritters was just so-so, I wanted to give them another try. I came across this recipe from PaleOMG and thought how easy it sounded to make them in muffin tins in the oven. I added a few extra ingredients that I had on hand to enhance the flavor slightly, and they were delicious! I will definitely make these again.
When using zucchini in recipes, you have to shred the zucchini and then squeeze out the moisture. This is a necessary step because you don’t want your recipe to be a big moist mess! In the past I would just pile up the zucchini in the middle of a bunch of paper towels and squeeze away. This year, however, I have a brilliant tip for you – use your nut milk bag to squeeze out the moisture! I really like this one from Rawsome Creations. It sounds weird at first, but if you think you want to try making your own nut milk, and I think you should because it’s awesome, this little bag is so worth it! Then, when squeezing moisture out of veggies, like zucchini, It works like a charm and you don’t waste all of those paper towels. If you don’t have a nut milk bag, of course paper towels work fine.
Zucchini Fritter Cups (adapted from PaleOMG)
- 3 cups shredded zucchini (about 2-3 zucchini)
- 1/2 yellow onion, minced
- 2 garlic cloves, minced
- 1 cup fresh basil, finely chopped
- 1 cup fresh beet greens (or any greens really), finely chopped
- 1 1/2 cups almond flour
- 2 eggs, whisked
- 1 tsp. garlic powder
- salt and pepper, to taste
- Preheat oven to 400 degrees. Line the muffin tins with parchment paper muffin liners.
- Place the zucchini and yellow onion in food processor using the shredding attachment and shred.
- Place the zucchini and onion in a nut milk bag and squeeze out all the excess liquid. This is important! Get as much of the moisture out as possible.
- Place zucchini, onion, garlic, basil, and greens in a bowl, and mix well with almond flour, egg, garlic powder, salt and pepper.
- Use a scoop to place the mixture into the muffin tins. My batch filled 14 muffin tins.
- Bake for 25-30 minutes.
- Let cool before removing from muffin tin.
What have you used your zucchini for this season?
Until next time…