Zucchini & Summer Squash Vegetable Fritters

2 c grated Zucchini
1 c grated Summer Squash
1 c grated arrots, raw
3 Scallions, sliced
1 c Bob's Red Mill Almond Flour
1 tsp. Baking Powder
1/2 tsp. Paprika
2 large Eggs
Zest of 1 Lemon
2 Tbsp Coconut Oil - Nutiva Organic Extra-Virgin Coconut Oil

1. Toss zucchini, yellow squash, and carrots with salt in a colander and drain for 15 minutes. Wrap vegetables in a clean kitchen towel and squeeze out as much moisture as possible; transfer mixture to a bowl.
2. Combine almond flour, baking powder, and paprika in a bowl. Stir in vegetables, lemon zest, and eggs until well mixed.
If adding herbs and cheese suggested below add at this time.
3. Heat 2 tablespoons vegetable oil in a large skillet over medium heat, tilting skillet to spread oil evenly. Drop tablespoonful's of the zucchini batter into the hot oil, flattening each dollop with the back of a spoon. Pan-fry until golden brown, 1 to 2 minutes per side. Transfer fritters to a paper towel-lined plate to drain. Cool slightly before serving.

Additional add in's…

1. 1/4 cup tarragon, basil, or parsley leaves, chopped
2. 1/2 c parsley & mint
3. 1/2 cup grated Parmesan cheese


Serving Size: makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user CINDY_LU_WHO.