PREP TIME: 30 Minutes
COOK TIME: 15 Minutes
SERVINGS: 4
INGREDIENTS
- 2 ZUCCHINI, SHREDDED
- 1/4 CUP COCONUT FLOUR
- 1 EGG, BEATEN
- 2 TSP SEA SALT
- 1 TSP PEPPER
- 1/4 TSP CAYENNE PEPPER
-
COCONUT OIL OR GHEE, FOR FRYING
METHOD
Fritters: Shred the zucchini with a box grater or food processor. Be sure to leave for ten minutes after shredded and let the juice settle. Squeeze out the moisture from the zucchini with a cheesecloth. Add zucchini to a medium size bowl and add flour, egg and pepper. Heat skillet over medium heat. Melt a tablespoon of coconut oil and heat. Pack a 1/4 cup measuring cup and press down. Flatten the mixture as a patty in the pan and cook for three to five minutes each side. Cool on rack. Be sure to add more coconut oil for each round of fritters.
Salad: Cut the skin off of the celery root. Use a spiralizer to slice into thin strands. Cut the fennel bulb in half, remove the core, and use the spiralizer to slice. In a medium bowl, mix remaining ingredients and add the shredded celery and fennel and toss. Plate fritters, top with prosciutto, salad, and garnish with basil.