Zucchini Leek Fritters

We have been dealing with the Candida demons hardcore in my household. While the results have been great, finding delicious foods that the whole household enjoys has been a challenge. These zucchini-leek fritters dot all the i’s and cross all the t’s. They are grain-free, extremely low-carb, gluten-free, dairy-free, and contain veggies. They are pan-fried and reheat well. They are decidedly end-of-summer-heading-into-fall. They have a great texture and flavor, are satisfying without being heavy, and go well with brisket (and roasted chicken…). Need I say more?

Plus they pair very well with this preserved lemon-cilantro sauce, which takes just seconds in the blender.

Print Recipe

Zucchini Leek Fritters

Adapted from Food by Katie's parmesan broccoli fritter recipe

Course

side dish

Prep Time

30 minutes

Cook Time

20 minutes

Servings

fritters

Ingredients

• 2 whole leeks white & light green parts only
• 2 whole zucchini medium
• 4 Tbsp butter, ghee, or olive oil divided
• 1 cup cassava flour
• 2.25 tsp unrefined salt
• .5 tsp black pepper freshly ground
• 1.5 tsp garlic powder
• 1.5 tsp paprika Hungarian or smoked
• 3 whole eggs
• 1 handful fresh cilantro leaves finely chopped
• additional butter, ghee, or olive oil for frying

Course side dish Prep Time 30 minutes Cook Time 20 minutes Servings fritters Ingredients 2 whole leeks white & light green parts only 2 whole zucchini medium 4 Tbsp butter, ghee, or olive oil divided 1 cup cassava flour 2.25 tsp unrefined salt .5 tsp black pepper freshly ground 1.5 tsp garlic powder 1.5 tsp paprika Hungarian or smoked 3 whole eggs 1 handful fresh cilantro leaves finely chopped additional butter, ghee, or olive oil for frying

Instructions

1. Wash leeks well, cut the stalks into half-rounds, and then finely slice. Sauté leeks in 2 Tbsp butter on low heat until soft and slightly browned. Reserve.
2. Shred the zucchini on the large side of a box grater. Sauté zucchini in 2 Tbsp butter on low heat until soft and slightly browned. Reserve.
3. In a medium mixing bowl, add cassava, salt, pepper, garlic powder, and paprika. Whisk to combine.
4. In a small bowl, whisk the eggs to combine, then pour into the flour bowl. Add the sautéed vegetables and cilantro, then stir to fully combine. Batter will be wet.
5. Add butter to coat a frying pan. Using a small cookie scoop or spoon, add about 1.5 Tbsp worth of batter and flatten. When browned, flip and brown on the other side.

   
6. Serve hot with preserved lemon-cilantro sauce, garlic aioli, or another creamy condiment.

Recipe Notes

You can use other sautéed vegetables as well. Use your imagination, just make sure they are very soft or shredded, and then sauté to reduce the amount of liquid. If you need to firm up the batter, add small amounts of cassava flour until you are satisfied.