Smoked Salmon Zucchini Kabocha Fritter
Serves 215 mins prep6 mins cook
A creative recipe to use up smoked salmon by making grain-free zucchini and kabocha fritters, topped with fresh vegetables and a delicious herbed yogurt sauce.
0 servings
What you need
Instructions
1: Squeeze liquid from the shredded zucchini and kabocha squash. 2: Heat a skillet over medium high heat with some coconut oil. 3: In a bowl, combine the shredded zucchini, kabocha, egg, coconut flour, psyllium husk, herbed seasoning, Himalayan salt, and pepper. 4: Form the mixture into one big fritter and spread it evenly on the skillet. 5: Allow to cook for about 2-3 minutes before flipping the fritter. 6: Cook the other side for another 2-3 minutes. 7: Remove from the skillet and top with frisée, avocado, sautéed mushroom and peppers, red onion, and heirloom tomatoes.View original recipe