These zucchini fritters are one of those culinary adventures born of desperation, when you wake up on Saturday morning and realize there’s nothing more in the fridge than zucchini and eggs. Snag some coconut flour from the pantry and you’re in (delicious) business. Browned and crispy on the outside but tender and green-flecked on the inside, these zucchini fritters are a seasonally-appropriate, unconventional addition to the breakfast menu.
The very first time I made these zucchini fritters, I fried them up, sprinkled them with a light dusting of red pepper flakes and served them with breakfast sausage patties and eggs. The most recent time I revisited them I decided to have a bit of fun: a zucchini fritter stack with fried eggs and roasted tomatoes! Good times.
This recipe is adapted from a zucchini pancakes recipe by Balanced Bites, but I tweaked the ingredient ratios (the coconut flour in particular) to achieve a batter that’s thick enough to give the breakfast cakes some heft.