Garlicky Summer Squash Fritters

By thegreatpablo

"This is a recipe I nabbed off of thisprimallife.com where the author, Shelley, had posted this fantastic recipe. It has a great texture and subtle, but fantastic, flavors. She recommends serving them with sour cream and I whole heartedly agree. Bonus, it's also primal friendly!"

Ingredients

• 1 pound summer squash
• 1 teaspoon salt
• 1 egg, beaten
• 2 cloves garlic, minced
• 2 tablespoons parsley, finely chopped
• 1/4 teaspoon chipotle chili powder
• 1/2 cup almond flour
• pepper
• 1/4 cup coconut oil

Details

Servings 4
Adapted from thisprimallife.com

Preparation

Step 1

1. Grate the squash using a cheese grater and combine with the salt. Let sit for 10-15 minutes to allow the salt to draw the moisture from the squash.

2. By the handful, squeeze out as much water from the squash as you can and spread on a paper towel or absorbent kitchen towel. When you've squeezed out all the water use the towel to press more liquid from the squash.

3. Transfer the squash to a bowl and combine with egg, garlic, parsley, chipotle chili powder, almond flour and pepper.

4. Heat the coconut oil in a large frying pan until hot. Drop 3 to 4 large spoonfuls of the squash mixture into the oil and press down gently to form flattened pancake shapes. Let cook for one to two minutes or until the edges are browned and flip them over and continue cooking until nicely browned on both sides, about another minute.

5. Transfer to a paper towel to absorb excess oil and repeat with the remaining squash.