Golden-brown on the outside, tender inside —these fritters celebrate summer zucchini with garlic and parsley, bound by cassava flour. Great on their own or with a dollop of dairy-free yogurt.
INGREDIENTS
2 medium zucchini, grated (≈2 cups)
¼ cup Thrive Fields Cassava Flour (1 oz, '⁄ı6 of a 16 oz pack)
1 large egg
1 garlic clove, minced
2 Tbsp chopped parsley
½ tsp salt
Pinch black pepper
DIRECTION
Place grated zucchini in a towel and squeeze out excess moisture.
In a bowl, stir zucchini, cassava flour, egg, garlic, parsley, salt, and pepper into a sticky mixture.
Scoop 2 Tbsp portions and shape into 2″patties.
Heat oil in a skillet over medium. Cook fritters 3–4 min per side until golden.
Transfer to paper towels. Serve warm.