La porte verte—oh I dream of the day my front door is painted green! As I traveled in Europe last summer, my camera quickly filled up with pictures of old and modern, small and grand, weathered and fresh, green doors. While reminiscing of last summer’s travels —tastes of Europe’s beautiful farmer’s markets and exploring old cobblestone streets—I was inspired to make these spring green zucchini fritters.
Hues of green fill our home from our breakfast dishes to basil plants and seem to color every meal. Green is a color full of life and bountiful at the local market in this current hot season. I picked up some beautiful deep green zucchini the other day and as they got lost in my refrigerator, the recently discovered squashes are now transformed into buttery fritters!
Combining vegetables with a source of protein and fat—almond flour, eggs, parmesan, and creme fraiche—creates a light yet complete meal for a hot day!
Spring Zucchini Fritters
- 2 large zucchini squash, shredded
- 2 green onions, chopped
- 1 egg
- 1/2 cup parmesan cheese, shredded
- 1/2 cup almond flour
- 1 tablespoon dijon mustard
- 1/4 teaspoon sea salt
- dash of paprika
- fresh ground pepper
butter or ghee
cultured creme fraiche or cultured sour cream
- Grate zucchini and place in a bowl. Using a wooden spoon, gently press down on zucchini to remove excess water and drain—zucchini squash is high in water content, which will make fritters soggy.
- Add all other ingredients and gently toss together.
- Heat a frying pan over medium to high heat.
- Melt a pad of butter or ghee and drop a scoop of zucchini batter. Batter should immediately sizzle in hot pan.
- Heat for 2-3 minutes until edges are bubbling and flip to cook the other side.
- Pan should cook about 4 fritters at a time. Repeat until all batter is used.
- Serve with a dollop of creme fraiche.