Frying Recipes

Grain-free Zucchini Fritters with Roasted Heirloom Tomato and Garlic Compote

Makes about 10-12 fritters


  • 1 1/2 lbs zucchini (about 2 medium-sized), coarsely grated
  • 1 teaspoon coarse sea salt
  • 1 egg, lightly beaten
  • 1/4 cup blanched almond flour
  • 1 tablespoon tapioca starch (arrowroot, potato or corn starch will also work)
  • 1/2 teaspoon baking powder
  • sea salt and freshly ground black pepper, to taste
  • 2 scallions, thinly sliced
  • Fork & Leaf Frying Oil

Add shredded zucchini to a colander and sprinkle with 1 teaspoon sea salt. Allow it to drain for 10-15 minutes. After it has drained, squeeze the shredded zucchini in a nut milk bag, cheese cloth, clean kitchen towel or paper towels. You will be surprised how much liquid comes out. Keep squeezing until you’ve got as much liquid out as possible, this will save you from sad, soggy fritters.

In a large bowl whisk the egg, then add the zucchini, almond flour, tapioca starch, baking powder, black pepper and scallions. Mix well to combine.

Over a medium-high heat a few tablespoons of your oil in a large skillet, I love using my cast iron skillet. Using about 2 tablespoons of the zucchini mixture, quickly make a small fritter and then drop it into the oil, you’ll want to cook these in at least 2 batches, you don’t want to over crowd the pan. Flatten the fritters out with the back of a spatula and cook for 3 to 5 minutes until golden brown on the underside. Carefully flip and cook the other side another 3 to 5 minutes. Transfer to a paper-towel lined cooling rack. Sprinkle with a little sea salt.
Repeat with the remaining batter, you may need to add more oil to the skillet.

Serve immediately topped with this warm roasted garlic and heirloom tomato and garlic compote, sour cream or yogurt.


to make vegan use a flax egg in place of the egg (mix 1 tablespoon ground flaxseed with 3 tablespoons water)
If you are making a very large batch of fritters, keep the finished fried fritters in a 200ºF oven to stay warm, while you cook the remaining.

Roasted Garlic and Heirloom Tomato Compote

  • 2 lbs heirloom cherry tomatoes, halved
  • 3 whole cloves garlic, peeled
  • 3 tablespoons Fork & Leaf Roasting Oil
  • salt and pepper, to taste
  • 1/4 cup fresh basil

Preheat oven to 375ºF. Arrange the tomatoes in a single layer on a rimmed baking sheet, add the whole garlic cloves. Drizzle Fork & Leaf Roasting Oil over top and toss it all to combine and coat it all well with the oil. Sprinkle a little sea salt and freshly ground black pepper overtop.

Roast for 25-30 minutes, until the tomatoes are juicy and shriveling up a bit. Let the tomatoes cool slightly.

In a food processor or blender, pulse the tomatoes and all of their juices and garlic with the basil until coarsely chopped. Season with salt and pepper, to taste. Serve over the warm fritters.

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