Zucchini Salmon Fritters

In my first trimester of pregnancy, I needed to eat every hour or two to keep my blood sugar level

Zucchini-Salmon Fritters (photo from taste.com)

Zucchini-Salmon Fritters
(photo from taste.com)

and keep nausea at bay. I did have some hilarious food cravings (celery and of course the stereotypical dill pickles). But, I was also aiming to stick to my usual conscious, careful, diet while upping certain nutrients for baby-growing. These fritters satisfied my winter need for more oil, AND they contain easy to digest vegetables (I have yet to have a client who is sensitive to zucchini!) and omega-3-rich protein that can be stored in the pantry. Win-win-win. I ate them with pickles, naturally.

Make up a big batch and grab them for snacks/lunch/dinner. Pregnant or not, they make a nice, nutritious change from the usual dinner options.

Adapted from Gluten Free Gigi

 

Recipe type: Main Dish, Fish

Prep time:  10 mins

Cook time:  6 mins

Total time:  16 mins

Serves: 3-4

 

This recipe is free from gluten, dairy, soy, peanuts, tree nuts. It is also toddler-friendly, a novel way of using up the garden’s zucchini abundance, and a great way of making canned fish (and good omega 3 fatty acids) exciting.

 

Ingredients

  • 2 cups shredded zucchini
  • 2 eggs, lightly beaten
  • 1 (6-ounce) can wild caught salmon, drained
  • 1/3-1/2 cup tapioca flour or cooked quinoa (or sub almond flour for paleo version, but then not nut-free)
  • 1 teaspoon capers, drained and minced
  • ½ teaspoon dried dill (or use 1-2 teaspoons fresh dill, if you have some on hand)
  • ¼ teaspoon onion powder (add a couple tablespoons minced fresh onion, if you prefer)
  • ¼ teaspoon garlic powder (use ½ – 1 teaspoon fresh minced garlic, if you prefer)
  • Salt & Pepper, to taste
  • Oil for greasing skillet
  • Lemon wedges and fresh parsley, optional garnish

Instructions

  1. In a mixing bowl, combine zucchini, eggs and tapioca flour/quinoa.
  2. Break salmon apart with a fork and add to the bowl, along with remaining ingredients.
  3. Stir to combine, making sure ingredients are well-mixed. (Mixture will look a bit liquid-y, but that’s okay.)
  4. Heat a skillet over medium-high heat and grease lightly.
  5. Once the skillet is hot (but not smoking), use about a heaping ⅓ cup of the mixture for each patty/fritter. (You can make these as small or large as you like, of course. I fit 3 larger fritters in the skillet at a time).
  6. Cook patties 2-3 minutes per side until brown and crisp on the outside.
  7. Serve immediately.

 

Great paired with Parsley-Radicchio Salad, and homemade sauerkraut. And, especially if you are pregnant, kosher-style dill pickles.