- 2 medium zucchini
- 2 pastured eggs
- 1 onion
- 1/2 cup almond flour (or 3 Tbsp. coconut flour)
- 2 cups raw macadamia nuts
- 1 tsp. sea salt
- Juice from 1/2 lemon (about 1 Tbsp.)
- 1/2 cup filtered water
- 1 tsp. sea salt
- 1 tsp. pepper
- 1 tsp. dried basil leaf
- Preheat oven to 400° F.
- Grate the zucchini with a cheese grater or food processor.
- Add the salt and squeeze very tightly with paper towels to get the excess liquid out. Then place in a medium size bowl.
- Grate the onion and add to the bowl.
- Place macadamia nuts, sea salt, lemon juice, and water in food processor and puree until smooth. Should resemble ricotta cheese.
- Add the eggs, macadamia nut puree, almond (or coconut) flour, and spices to the bowl with the zucchini and mix until evenly incorporated.
- To bake: Line a baking sheet with parchment paper. Spoon tablespoon-sized amounts of the mixture onto the baking sheet.
- Bake for approximately 18-20 minutes, or until tops and sides are starting to brown.
- Enjoy!
- Makes 10-12 servings.
Kale Caesar Salad
Judith Fine-Sarchielli
Can I use almonds or walnuts for the zucchini nut fritters?
Thanks for the terrific recipes!
Ashley Smith
Yes! I think either would work as long as they’re soaked first. I think Almonds may be better to try first. 🙂