Zucchini has been coming in like crazy. They must have cross pollinated because they taste like zukes but they have the shape of butternut squash. Because of that, I haven’t spiralized them as I normally do.
I grated a young fat one, beat in an egg or two and added some salt. I added about a teaspoon of arrowroot powder and have gradually increased this every time I make them.
I cook the fritters like pancakes in a little butter and dust on just a little more pink salt when they come out of the pan.
The batter is foamy and watery. We enjoy these very much.
I’ve also tried letting the grated zucchini drain in a colander for about 30 minutes before adding the egg and the rest of the ingredients. That batch wasn’t as good for some reason.