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Zucchini Fritters (Kaufmann Diet Friendly)

Written by Erin Porter

I am normally not zucchini’s biggest fan, but I love all the fresh ingredients that go into this recipe and I especially recommend making the aioli for dipping.  If you are following the Kaufmann diet, this recipe would be considered a Kaufmann 1 recipe, also known as Kaufmann Phase 1 recipe.  If you suspect your health issues may be from mold exposure check out Doug Kaufmann at Know the Cause.

What You Will Need for Zucchini Fritters

Ingredients

  • 2 Large Zucchini
  • Jalapeno Pepper (just a few slices)
  • 1 Organic egg
  • 2 Scallions chopped
  • 2 cloves Garlic chopped
  • 10-11 tbsp Gluten free flour blend (I use Namaste. You can use any grain free flour blend you like)
  • Salt (to taste)
  • Pepper (to taste)

Instructions

  • Chop zucchini, garlic, and jalapeno in food processor. Make sure you still have small chunks you don’t want to puree it.
  • Place mixture in a bowl and add egg, flour, salt and pepper.
  • In a medium to large skillet heat 1-2 tbs olive oil and 1 tbs butter on medium heat.
  • Once the pan is hot place the batter in the skillet with a spoon. Flatten out with the back of the spoon until they are flat and round.
  • Cook on both sides until golden brown. About 7-9 minutes on each side.
  • Serve with a side of aioli for dipping.

Aioli

  • 2 cups Greek yogurt
  • 4 cloves Garlic
  • 2 tbs Lemon juice
  • 1/4 tsp Sea salt (to taste)
  • 1/4 tsp Black pepper (to taste)
  • 1/4 tsp Crushed red pepper fakes (or more if you like extra spicy)

Check out the second edition of my book Eat Pray Get Well – A Journey from Chronic Illness & Brokenness To Wholeness & Wellness.

Spicy Zucchini Fritters

Erin Porter
Try this tasty spicy zucchini fritters recipe!
Course Main Dishes

Ingredients
  

  • 2 Large Zucchini
  • Jalapeno Pepper (just a few slices)
  • 1 Organic egg
  • 2 Scallions chopped
  • 2 cloves Garlic chopped
  • 10-11 tbsp Gluten free flour blend (I use Namaste grain or any grain free flour blend you like)
  • Salt (to taste)
  • Pepper (to taste)

Instructions
 

  • Chop zucchini, garlic, and jalapeno in food processor. Make sure you still have small chunks you don't want to puree it.
  • Place mixture in a bowl and add egg, flour, salt and pepper.
  • In a medium to large skillet heat 1-2 tbs olive oil and 1 tbs butter on medium heat.
  • Once the pan is hot place the batter in the skillet with a spoon. Flatten out with the back of the spoon until they are flat and round. Cook on both sides until golden brown. About 7-9 minutes on each side.
  • Serve with a side of aioli for dipping.

Erin Porter
Erin Porter
I have been fortunate to be featured on national Television including PBS American Health Journal, Know the Cause, CTN, ABC, NBC, CBS and more. I was sick for decades, endured many surgeries, took over 100 courses of antibiotics, and then I changed everything and everything changed.

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About Erin

I have been fortunate to be featured on national Television including PBS American Health Journal, Know the Cause, CTN, ABC, NBC, CBS and more. I was sick for decades, endured many surgeries, took over 100 courses of antibiotics, and then I changed everything and everything changed. My book Eat Pray Get Well is about overcoming a tumultuous childhood, decades of chronic illness, and finding God in the process. Includes exclusive interviews with renowned Cardiologist Dr. Stephen Sinatra, Supermodel Carol Alt, Doug Kaufmann, and many more. Plus 55 gluten free recipes woven throughout. 

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