In the mood for a crispy, veggie-packed appetizer you can feel good about eating? Us too. Pair these little beauties with a glass of wine and let the good times roll.
Makes 4 servings
What you need
4 cups packed grated zucchini
2 cups packed grated potato
coarse salt and freshly ground black pepper
1 egg, lightly beaten
¼ cup Tessemae’s Sesame Ginger
1 tablespoon coconut flour
3 tablespoons grass fed butter
1/3 cup Tessemae’s Mayonnaise
What you do
- Place zucchini and potato in a colander, sprinkle with 2 teaspoons salt, stir and let sit for 30 minutes to drain. Using a kitchen towel, squeeze out any remaining liquid from zucchini mixture.
- Stir together zucchini, potato, egg, 1 tablespoon Sesame Ginger, coconut flour, and salt and pepper to taste.
- Heat a large nonstick skillet over medium-high heat and add butter to pan. Once butter has melted, add about 2 tablespoonfuls of zucchini mixture and flatten. Cook until lightly browned on each side, about 5 minutes per side.
- Meanwhile, stir together remaining 3 tablespoons of Sesame Ginger and Mayonnaise. Serve alongside fritters as a dipping sauce.