Paleo Zucchini Fritters With Ranch Non-Fat Greek Yogurt Dip
Paleo zucchini fritters easily baked on a sheet pan. Delicious healthy recipe for an easy courgette dinner to be served by itself and dipped in ketchup or topped with this (optional) non-fat Greek yogurt ranch dressing dip or topped on a salad !
1cupplain non-fat Greek yogurt or plain coconut yogurt
1package of ranch dip powder
Preheat the oven to 400 degrees F. Line a baking sheet pan with parchment paper.
Shred the zucchini in a bowl or over a plate and squeeze out any extra water. In a small bowl whisk the eggs together. In a large mixing bowl add the zucchini, onion, diced mushrooms, cauliflower rice, celery, flax meal, lemon juice, nutritional yeast, eggs, garlic powder, Himalayan salt, black pepper, cilantro, oregano. Mix together well until fully combined.
Using your hands form into 8 patties. They will be soft so form a ball in your hands then pat down on the baking sheet and squeeze the sides in. You should have 8 patties.
Bake for 20 minutes then carefully flip the patty and press the top down slightly. Bake another 20-25 minutes until crisp.
Make the ranch dip: In a small bowl mix together 1 cup of non-fat Greek yogurt with 1 packet of ranch dip powder mix.
Serve zucchini patties right away with a side of the non-fat ranch dip.
If the fritters do not seem crispy enough, heat in 5 minute increments longer until they are more crisp. Time varies depending on how thick the patties are.
Paleo Zucchini Fritters With Ranch Non-Fat Greek Yogurt Dip https://delightfulmomfood.com/paleo-zucchini-fritters-greek-yogurt-dip/ May 1, 2017