Maisie has been gobbling these fritters down like crazy and I’m thrilled that she loves them so much. Recently I made Bacon & Cheese Zucchini Fritters which were crazy good and they tasted more like loaded potatoes then zucchini and I knew that Maisie would love them but because of her allergies she couldn’t have any. Well as I stated in that recipe, our garden is producing a lot of zucchini so I figured that I’d give this recipe another go but make it safe for my girl to eat…and am I ever glad that I did because she’s eating lots of zucchini, not knowing it and loving it.
- 3 cups grated zucchini
- 1 medium sweet onion, grated
- 1 cup hot water
- 3 TBS. Chia Seeds
- 1 cup potato flakes
- 1 8oz. bag Daiya Cheddar style shredded "cheese”
- 1/2 cup bacon bits
- 1/2 tsp sea salt
- 1 tsp. freshly ground black pepper
- peanut oil or oil of your choice
Add the grated zucchini and grated onion to a cheesecloth lined sieve and squeeze & press out as much of the water as possible. In a small bowl mix together the hot water and Chia seeds and allow a gel to form. In a large bowl add the squeezed out zucchini & onion, Chia seed gel, potato flakes, Daiya “cheese” shreds, bacon bits, salt & pepper. Stir to combine well.
Heat a large cast iron skillet over medium high heat and add just enough oil to coat the bottom of the pan. Using a large cookie scoop portion out the zucchini mixture into the hot pan, being careful not to over crowd the pan. Press and spread the zucchini mixture just a little. Cook until the bottom side is golden and then carefully flip to cook the other side. Once both sides are golden remove to a paper towel lined cooling rack. Serve hot, room temperature or chilled.