Zucchini Fritters

Directions

1. Grate the zucchini into long strands using a box grater or a food processor. If you’re using a food processor, place the zucchini in sideways to get longer strands.
2. Use a strainer, cheese cloth, or paper towel to press and drain excess moisture from the zucchini strands.
3. Combine the onion and zucchini, blend well, and then add the sea salt, cheese, egg, flour, and dill.
4. Place enough oil in a large frying pan so you have a shallow puddle.
5. I use a fork to shape about 2 tablespoons of batter into pancakes in the frying pan. Press down with a fork and fry for a few minutes on each side – until they start to brown. Flip them with a metal spatula (or a stiff spatula since they are a bit soft).
6. Continue cooking until they’re all made. Replenish the oil as needed, and place the finished pancakes on a paper towel to absorb the excess oil.
7. Enjoy! Serve with the usual sides: sour cream, creme fraiche, yogurt, applesauce, or just eat them plain. These can be stored in the refrigerator and reheated in a warm oven.

Notes

These pancakes make a great alternative to potato pancakes, and they taste great for breakfast, or with just about any meal. It’s nut-free when you use buckwheat flour, and SCD-friendly when you use almond flour.

Credit: Erica, Comfy Belly

1. To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
2. I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!  
3. More great resources for making your own bone broths:
4. Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/