Fried Zucchini Patties
Gluten & Grain Free!
In central Indiana it is the height of summer produce season, including zucchinis which is a much more diverse garden veggie than I realized growing up. Zucchinis can be chopped into soups, spiralized as a low carb alternative to traditional spaghetti or use it in sweet dishes such as breads and muffins. One of the easiest ways to use zucchini is in veggie patties or a side dish my mom always made, zucchini fried in white flour, spices and eggs. Even as a child I loved fried zucchini and I was starting to crave it this summer. So I decided I needed to find a healthy solution!
Traditionally thick slices of zucchini is dipped into eggs and than into a white flour mixture, but since going gluten free I’ve been seeking healthier alternatives. Last summer I used a combination of almond and coconut flour but found that those flours seem to burn really easily, at least that was my experience. This led me to cassava flour. I’ve seen it at the grocery store and I’ve baked with cassava flour in combination with either tapioca starch or arrowroot powder. So I decided to try cassava flour in combination with arrowroot powder. I haven’t tried this recipe with tapioca starch but I’m assuming it would work well, especially since both of these flours come from the same plant. I was very happy with the result, nice and crispy on the outside and soft but not to mushy on the inside. Also I kept the heat on medium and the zucchini did not burn on the outside before it was ready in the middle, which made me very happy to have another healthy easy side dish.
Thanks again for visiting my 2nd favorite place, Emma’s Daily Bread. Cheers to a Happy & Healthy Day!
Fried Zucchini Patties
Ingredients
- 1 Medium Zucchini Sliced into 1-inch Pieces
- 2 Eggs Beaten
- 2 TBSP Nut milk of choice
- 1/2 Cup Cassava Flour
- 2 TBSP Nutritional Yeast
- 1/2 Cup Arrow Root Flour
- 1/2 tsp Salt
- 1/2 tsp Black pepper Ground
- 1/2 tsp Garlic Granules Ground garlic will also work
Instructions
- Scratch off or cut off any brown or bad parts on the zucchini. Than slice into 1 inch pieces, as you can see in the picture I'm not very good at slicing them all the exact same size.
- You will need 3 separate bowls. 1st bowl for the arrowroot flour, 2nd bowl to beat eggs with 2 TBSP nut milk, 3rd bowl for the cassava flour mixed with nutritional yeast, salt and black pepper.
- Heat a cast iron or non-stick pan to medium, add at least 1 TBSP coconut oil. I've found that coconut oil works the best in cast iron pan to make the outside of the zucchini crispy.
- First dip into arrowroot flour, than the egg mixture and lastly the cassava flour mixture. I like using a fork to do this because it prevents a big mess.
- Fry on each side for approximately two minutes, than flip over to the other side.
- Helpful Tip: I keep my oven on at 170 degrees. As the zucchini patties are done frying, I place it one of my glass pie pans and place it in the oven so they stay warm till I'm completely done frying all of the patties.