Gluten Free/ Sides & Snacks

Zucchini Fritters

This is a meal I crave a lot for dinner or snacks.  It might not look like it, but they are pretty filling.  And very tasty!!  And they taste even Better when you have a dip to go with it!! I often use Follow Your Heart Vegan Sour Cream, but below I will put a recipe I like to make with this if you don’t have that around or cannot find that in stores.

Also, this is super customizable in terms of what flavors you want to bring out, ex: Italian spices (oregano, parsley, basil, thyme, rosemary), Mexican (cumin, paprika, cayenne pepper), Indian (garam masala, turmeric, cumin, coriander), etc.

Either way, this is a great midnight snack if you need one, or a morning breakfast, or as I like to eat them, for a light dinner:)

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Zucchini Fritters

Print Recipe
Serves: 12-18 patties Cooking Time: 30 Minutes

Ingredients

  • 2 - Zucchinis (grated and squeezed through cheese cloth)
  • 1 - Onion
  • 2 - Cloves Garlic
  • 1 Egg - OR! 1 Tbsp Chia or Ground Flax Seeds + 3 Tbsp Filtered Water
  • 2/3 Cup - Gluten Free Flour (I make my own blend from 2 Cups White Rice Flour, 2 Cups Potato Flour, 1 Cup Brown Rice Flour)
  • 2 Tbsp - Chopped Chives
  • 1 Tbsp - Coconut Oil
  • Dash of Cayenne Pepper
  • Salt and Pepper to taste
  • 1/2 Cup - Coconut Milk (from a can)
  • 1/2 - Lemon, juiced
  • 1 Tbsp - Dill (dried or fresh)
  • Pinch of Salt/Pepper/Garlic Powder/Onion Powder to taste
  • 1/2 Tbsp - Organic Corn Starch - (optional)

Instructions

1

Preheat your oven to 400F.

2

Grate your zucchini (or I have used the Vitamix on a lower setting successfully) and place shavings into a cheese cloth. Squeeze as much liquid out as possible!

3

If you are vegan, mix your chia seeds or ground flax seeds in a large mixing bowl with water and let it sit for a few minutes or until the liquid thickens up almost into a paste. Otherwise just crack your egg into your bowl and proceed.

4

Chop the onion and garlic finely and fold into your bowl. Toss in your zucchini shavings, your choice of flour, chives, and spices. Mix well. It should look like a thick paste, feel free to add more flour if you feel it is too watery.

5

Prepare a baking sheet with oiled down aluminum foil.

6

With your hands, take a small ball filled of your zucchini batter and pat it together, pressing down gently on the baking sheet until it forms a patty shape. Do this until you are finished with your batter. Feel free to make them into tater tot shapes too;)

7

Bake for 15-20 minutes, flip them, and bake again for another 10 minutes until you get them cooked to your liking.

8

Once finished, be sure to take them out and cool.

9

-

10

If you choose to create your own dip, start by opening your coconut can and scoop from the 'thick' side to get more cream than liquid. Scoop into a small bowl and add your lemon juice and spices in to your desired taste. Mix with a spoon until smooth. If you find your sauce is not thick enough, you can mix in Organic corn starch (1/2 Tbsp corn starch in 1 Tbsp warm filtered water, mix and add. Repeat until you get your sauce to your desired consistency).Once everything is finished, eat warm with your dipping sauce, or package in the fridge for later use.

11

Enjoy!

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1 Comment

  • Reply
    Simply Splendid Food
    August 3, 2016 at 8:01 am

    They look very good.the Cayenne Pepper must give a nice subtle zip! The chia seed and flax seed combo looks interesting too!

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