Zucchini Fritters

It really is amazing how many different dishes you can make with zucchini. I love how creative people can be when it comes to this vegetable, mostly because one plant produces so much in a season. (I got mine from my urban farm class, and more of that harvest will show up soon on this blog.)

Take these fritters: an alternative to hashbrowns or other vegetable patties. They’re super delicious and salty, and you can eat them for breakfast or any other meal.

Since these are gluten- and egg-free, they can be a little temperamental. But I’ve found that the smaller the patty, the faster it cooks (and the inside gets done, too).

Ingredients

2 medium zucchini

1 1/2 teaspoon salt

2 shallots, chopped

1 teaspoon oregano

1 teaspoon dill

1 1/2 teaspoon Ener G egg replacer mixed with 2 tablespoons rice milk

1/3 cup gluten-free flour (I used brown rice flour, but a mix works too)

2 tablespoons olive oil

Directions

1.  Grate the zucchini into a colander in the sink.  Add the sea salt and mix.

2. Let the colander sit in the sink while the salt helps to draw the moisture out for about ten minutes.

3.  Place a paper towel in the bowl you will be mixing the remaining ingredients in and place the zucchini on top of the paper towel (in the bowl) to absorb any more moisture.  After a couple of more minutes, remove the paper towel.

4. Add the shallots, oregano, dill, egg replacer mixutre, and flour to the grated zucchini. Mix.

5.  Heat the olive oil in your pan and then drop spoonfuls of the mixture in to the heated oil (about a tablespoon or so each).  Flatten each with a spatula, cook  until golden brown.  Season with salt or ketchup.

Tip: Try to get as much moisture out of the zucchini before frying, otherwise it’s difficult to cook the inside.

Tip: Be sure to use a nonstick pan. The first time I tried to make these with a stainless steel pan and the outsides kept sticking, leaving the inside a gooey mess. Not very fun.

Tip: The smaller the zucchini fritter, the faster it cooks.

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Tags: ,

Categories: Main dish, Side dish

Author:rsedlak1

Became a voracious, unapologetic bookworm in 4th grade after reading the first three Harry Potter books. Have a thing for dystopias, young adult novels, classic literature and funny memoirs (re: Mindy Kaling / Tina Fey). English and journalism geek, media and pop culture critic, food writer and blogger, editor of an entertainment magazine. Hobbies include: my Netflix account, cooking, gardening, music, art and hiking.

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  1. Mini Eggplant Fritters « Food Allergy Cooking - 12/27/2010

    […] mornings, so I had high hopes for this boxed gluten-free stuff. I’d also had trouble with fritters in the past, but the Bisquick worked great (and so did the added oil), and these tasty little […]

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