Paleo Zucchini Fritters with Fresh Tomato Salsa
Why This Recipe Works
Crispy zucchini fritters with a bright, flavorful tomato salsa make a delicious and simple vegetarian entrée. But since one of the key ingredients in many fritter recipes is cheese, which provides flavor and binding power, making a paleo version would require some creativity. First, to prevent the fritters from becoming soggy and falling apart, we rid the zucchini of excess moisture by salting it, letting it drain, and then squeezing it out in a clean dish towel. We wanted to avoid a heavy batter so the delicate flavor of the zucchini would shine through, so we turned to arrowroot flour and a few eggs. But without the cheese, our fritters were too small and a bit bland. The solution was adding shredded sweet potato to the zucchini mixture: It provided a hint of sweetness and helped make the fritters more substantial. We rounded out the flavor of the fritters with scallions, cilantro, jalapeño, and garlic. Finally, we put together a simple fresh salsa to serve alongside our fritters.