Crisp Veggies
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 1 small zucchini, spiralized or grated (I used a spiralizer)
  • 1 medium shallot, sliced paper thin
  • ⅛ cup cassava flour
  • ½ cup palm shortening
  1. Line a baking sheet with paper towels, sprinkle zucchini with a small amount of salt. Zucchini will begin to sweat, soak up liquid with paper towels.
  2. Use a mandolin or sharp knife to slice shallot as thinly as possible, making small rings.
  3. Spread dried zucchini and shallots out on clean baking sheet, dust with cassava flour.
  4. Heat palm shortening in cast iron skillet to approx. 160 degrees.
  5. Quickly fry zucchini and shallots in batches, just until crisp and golden.
  6. Drain on paper towel lined plate.
  7. Top burgers with crisps.
These burgers were inspired by a mash-up of several different burger recipes I found on Epicurious.
Recipe by Autoimmune Wellness at