Zucchini Fritters

Zucchini season is just around the corner — and what to do with all those Zucchinis?

Dietitian On the Run has shared the following Gluten Free Vegan Zucchini Fritters recipe.

Gluten-Free, Vegan Zucchini Fritters

Recipe adapted from Alexandra’s Kitchen

2 zucchinis, coarsely grated (I had one large, one small)
1 medium white potato, coarsely grated
1/4 cup yellow onion, diced
1/4 cup Quinoa flour
Salt to taste
1 tsp dried rosemary (or herb of choice)
1 tsp dried thyme (or herb of choice)
1.5 Tbsp olive oil, divided

Mix all ingredients together in a small bowl – reserve 1 Tbsp oil for “frying”.

Zucchini fritters cookingHeat remaining oil over medium in a deep sauté pan. Form mixture into “patties” – this is a loose term, as you’ll notice these are very moist and don’t seem to stick initially. Just form those patties and trust the veggies.

Cook on each side for 4-5 minutes, until browned and sticking. Just like a pancake, you’ll know when to “flip” because it will actually do so (vs. crumbling into tiny zucchini+potato pieces).

I could do three fritters at a time; this batch made a total of ~12.  One serving is 2-3, depending on how big you make them.

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If you are looking for some unique ways to fix zucchini (and other veggies), I suggest you check out the post that inspired this recipe:  Alexandra’s Kitchen. (NOTE:  Not all her recipes are Gluten Free or Vegan!)

The particular post referenced talks about using Turner Slicers and Mandolins for slicing your veggies into new and interesting tastes!  We love using our turner slicer for making “veggie spaghetti” .  They are fun and easy to use.

If you are interested in turner slicers or mandolins, check out this link:  Turner Slicers & Mandolins

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