These zucchini fritters are a versatile option to work into your weekly meal plan. Serve as a vegetarian entree, dinner side dish, or substitute the chili powder with cinnamon and enjoy them for breakfast. They also make the perfect grab and go snack.

This recipe yields 6 fritters

INGREDIENTS

2 zucchinis, grated
1/3 cup scallions
1/4 cup parsley
1 tablespoon fresh dill
1 1/2 teaspoons garlic powder
1 teaspoon sea salt plus 1 tablespoon for drying zucchini
1/4 teaspoon chili powder
1 egg
1/4 cup amaranth
Juice of half a lime

2 zucchinis, grated
40 g scallions
30 g parsley
1 tablespoon fresh dill
1 1/2 teaspoons garlic powder
1 teaspoon sea salt plus 1 tablespoon for drying zucchini
1/4 teaspoon chili powder
1 egg
30 g amaranth
Juice of half a lime

Directions

Grate the zucchinis into a mesh colander and sprinkle with 1 tablespoon of sea salt. Set aside for ten minutes to allow the moisture to seep out of the zucchinis.
While the zucchini is resting, chop scallions, parsley, and dill. Mix them in a bowl.
After ten minutes, use a towel, cheese cloth or nut bag to squeeze all of the excess water out of the zucchinis.
Add the zucchini to the bowl.
Next add in garlic powder, sea salt, chili powder, and lime. Mix with a spatula.
Add egg and mix.
Add amaranth flour and mix.
Heat a large skillet over medium high heat with 1 tablespoon of ghee.
Using a spoon, drop 6 spoonfuls of the mixture into the pan and cook 3-5 minutes on each side, frying until golden brown. Serve with our favorite leek créma.

Tips

**It is very important to squeeze as much water as possible out of the zucchinis so that your mixture is not watery.