There’s something about the humble zucchini that gets elevated with these fritters. If it’s late summer and you have a bumper crop of zucchini, definitely make these Zucchini hash to use them up.
Shred zucchini with a box grater or in a food processor and set aside. Blot dry with a paper towel.
In a large bowl, beat eggs together.
Sift coconut flour into eggs and beat together. Note: coconut flour often has clumps, which is why sifting is important.
Mix shredded zucchini, sea salt and freshly ground black pepper together, and combine with egg mixture.
Meanwhile, set a large frying pan over medium-low heat. When hot, add coconut oil to coat the bottom of the pan.
Spoon the mixture into the pan in desired sized hash browns. Saute until light brown and then flip.
Serve warm or at room temperature.
5 servings
Ingredients
Directions
Shred zucchini with a box grater or in a food processor and set aside. Blot dry with a paper towel.
In a large bowl, beat eggs together.
Sift coconut flour into eggs and beat together. Note: coconut flour often has clumps, which is why sifting is important.
Mix shredded zucchini, sea salt and freshly ground black pepper together, and combine with egg mixture.
Meanwhile, set a large frying pan over medium-low heat. When hot, add coconut oil to coat the bottom of the pan.
Spoon the mixture into the pan in desired sized hash browns. Saute until light brown and then flip.
Serve warm or at room temperature.
