SMOKED SALMON ZUCCHINI KABOCHA FRITTER! DAMN, this was good! Tried to come up with a creative way to use up the last of my smoked salmon for lunch and I’m so happy this was it ❤️ Super easy to make the fritter and it’s grain-free! Topped with some frisée, avocado, sautéed mushroom and peppers, red onion, heirloom tomatoes and an herbed yogurt sauce using @foragerproject cashew milk yogurt and @paleopowder! I hope you’re all enjoying your day!!

  • 1 zucchini shredded
  • 1/4 kabocha squash peeled and shredded
  • 1 egg or two whites
  • 1 tablespoon @nutiva coconut flour
  • 1 teaspoon psyllium husk
  • A few good shakes of @paleopowder herbed seasoning
  • Himalayan salt
  • Pepper

Squeeze liquid from the veggies (I used my @elliesbest nut milk bag! Use code STAR10 for discount!) Heat skillet over medium high with some coconut oil. Form the batter into one big fritter and spread evenly on the skillet. Allow to cook for about 2-3 minutes before flipping (I had to use two spatulas!) Allow the other side to cook for 2-3 minutes. Remove and top! 

Get my new Dips & Sauces recipe mini-book!

Share your email. I'll send you the download + some follow up questions to find out what kind of new recipes I can cook up with you in mind. 

Success! Check your email for the recipe mini-book download link.