Ingredients:

3 cups grated zucchini

2/3 cup whole wheat flour
2 green onions
1 tablespoon dried oregano
Sea salt & black pepper
1 tablespoon lemon juice
3 tablespoons olive oil
1 16 oz can of tomato sauce
10 Kalamata olives
1/4 cup capers
Handful of basil leaves
Sea salt & black pepper
Step One
Grate two large zucchini until you have about 3 cups. If you have a food process
or with grating attachment, it makes this job so, so much easier while also crea
ting the perfectly-sized shreds for making fritters.
Step Two
Start the tomato sauce. These fritters can be eaten by themselves, but a simple
tomato sauce adds a lot. To make, simply combine all ingredients from the second
list (tomato sauce, olives, capers, basil, and salt & pepper) into a saucepan a
nd let it simmer for 15+ minutes while youre preparing the fritters.
Step Three
Prepare the fritters by mixing the zucchini shreds with the flour, sliced green
onions, oregano, salt & pepper, and lemon juice. Use your hands to toss everythi
ng together in a mixing bowl. Test the consistency by trying to form into a ball
, about 1/2 the size of a baseball. If they hold together nicely, the batter is
perfect. If theyre too watery, add more flour; too dry, add a few tablespoons of
water.
Step Four
Heat a skillet with enough olive oil to cover the bottom of the pan over fairly
high heat. While the oil is heating, roll the fritters into balls and flatten to
about 2/3 inch thick.
Carefully add 3 fritters into the pan and let them cook until thoroughly browned
on that side (about 4 minutes). Then, flip and allow the other side to brown as
well.
Step Five
Remove from the heat and allow the skillet to cool before pouring in a layer of
the now-cooked tomato sauce to cover the bottom half of the fritters. To serve,
plate 1-2 fritters with a drizzle of the tomato sauce.