Farm-to-Table Zucchini Fritters

What I love more than exploring the farmer’s market is actually going to the farm to pick my own fruits and veggies. There is something so special about walking through lush green fields or biting into a freshly-picked, juicy peach. What a beautiful way to experience our earth’s bounty and appreciate the sustenance provided by our planet.
Yesterday my dear friends and I-shout out to my fellow wellness gurus and enthusiasts Alina & Gabriel, embarked on a fun road trip to Lawrence Farms Orchards. As soon as we arrived, we were greeted with baskets of plump zucchini and garlic galore. With a small wagon in hand we were ready for some pickins’!
Fields of purple kale, luscious peaches, tangy red and white currants, gooseberries, kholrabi, sweet peppers and broccoli dotted the farm as we frolicked through Mother Nature’s playground. After a long day in the sun I was filled with so much gratitude for this experience, and to all the farmers who dedicate their lives to help nourish the planet. I am always filled with so much inspiration after a farm visit and decided to make some yummy zucchini fritters. These are keto-friendly, gluten-free, full of fiber, protein and super simple to make. Enjoy!

Ingredients
3 cups grated zucchini(drained)
1 cup coconut flour
1/4 tsp Himalayan salt
2 tsp sumac
3 organic, pasture-raised eggs
Plain yogurt or sour cream as garnish

Directions
Grate zucchini and place in a cheesecloth to strain. Removing the water will help make the fritters crispier. If you don’t have cheesecloth place grated zucchini in a strainer and squeeze out as much water as possible. After removing the excess water, add the coconut flour. In a separate bowl whisk the eggs,salt and sumac. The sumac adds flecks of red color to the fritters and a touch of tang. Combine dry and wet ingredients well and form into small patties.
Heat a cast iron pan to medium-high and brush with some grass-fed butter or coconut oil. Place patties onto pan but don’t overcrowd them. Once they are golden brown on the bottom flip them over using a spatula and cook another few minutes.
Serve with a dollop (or 3) of yogurt or sour cream. I love these for breakfast but they are delicious any time of day or night.
You can add slices of avocado as an alternative, drizzle with maple syrup or get as creative as you wish.

Happy & Healthy Cravings! 🙂