In my first trimester of pregnancy, I needed to eat every hour or two to keep my blood sugar level
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
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.
- 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
- In a mixing bowl, combine zucchini, eggs and tapioca flour/quinoa.
- Break salmon apart with a fork and add to the bowl, along with remaining ingredients.
- Stir to combine, making sure ingredients are well-mixed. (Mixture will look a bit liquid-y, but that’s okay.)
- Heat a skillet over medium-high heat and grease lightly.
- 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).
- Cook patties 2-3 minutes per side until brown and crisp on the outside.
- Serve immediately.