Shred the zucchini using a box grater or a food processor fitted with a shredding blade. Put the shredded zucchini in a large bowl. Sprinkle with the salt and toss well. Walk away for 10 minutes.
Now it’s time to squeeze all the moisture out of the zucchini because nobody likes soggy fritters. Note: If you’re really salt sensitive, you may want to rinse the zucchiniwith water, then squeeze it out. Scoop up a generous handful of the zucchini and squeeze the living daylights out of them into a sink or bowl. You want them dry. Place in a different bowl.
Add the coconut flour, egg and pepper. Stir to combine.
Heat a large skillet over medium-low heat. Melt a large spoonful of ghee or coconut oil in the pan. Pack a ¼ cup measuring cup with the zucchini mixture, pressing it down inside the cup. Turn the cup out onto the pan and flatten the zucchini until you get a patty. You can also use a disher or just eyeball it. I fit about 4 or 5 in a large skillet at one time.
Cook each side for 3 to 5 minutes or until nicely browned. Repeat until you‘ve used up all the zucchini mixture. Be sure to add more ghee or coconut oil to the pan each time you start a new batch.
I love breakfast and one spot that has been serving the Valley some of the best breakfast since the mid 80’s is T.C. Eggington’s in Mesa. I’ve have been dining here for years and if you are a native like me, you know this place well. They are owned and operated by Thom and Kathy Coker and head chef Dean Delgado. I think what I really love about T.C. Eggington’s is the family feel environment they create in their restaurant. The decor makes you feel at home and the employees work hard to maintain friendly customer service. The food is prepared fresh and the portions are pretty generous. I usually get the eggs benedict but opted instead for their Pumpkin Walnut Pancakes – a Fall favorite of mine. I came with a bunch of friends and we had a wonderful experience. You can also check out their sister restaurant Ncounter in Tempe.
The Bongo Room is a very popular breakfast and lunch restaurant in Chicago with the locals. They serve up fresh seasonal breakfast everyday. But what they are known for is their popular pancake and french toast creations. I’ve been on a blueberry kick lately and got the Blueberries and Cream hotcakes with eggs and potatoes. The cakes are topped with fresh blueberries, warm vanilla cream and blueberry coulis. I couldn’t believe how rich and creamy it tasted. Seriously – amazing!