Zucchini fritters is a very versatile dish. You can serve them as an appetizer or side. They are great for vegetarians and those looking for tasty gluten free options.
Ingredients:
- 2 zucchini, grated
- 2 tbsp almond flour
- 2 tbsp grated Chalice Spice Nutritional Yeast or parmesan cheese
- Sea salt and pepper, to taste
- 2 tsp Chalice Spice Chef’s Seasoning
- 2 egg whites or vegan sub for eggs (1 TBSP ground flax seed mixed with 3 TBSP of boiling water)
- 1 tbsp olive oil (for pan) or use a cookie sheet lined with parchment paper and bake in the oven and omit the oil
Preparation:
Grate the zucchini and place grated zucchini in a colander.
Add sea salt (optional) and gently toss to combine. Allow to drain for 10 minutes.
Place zucchini into a clean dish towel or cheese cloth.
Wrap towel or cheesecloth around zucchini and gently squeeze and drain all of the water out of the zucchini over the sink.
In a large mixing bowl, combine zucchini, nutritional yeast, almond flour, chef’s seasoning and egg whites or alternate for egg whites.
Add sea salt (pairs well with Roasted Garlic Sea Salt) and pepper, to taste.
Heat 1-2 tbsp of olive oil in large skillet over medium heat or bake in the oven for 20-25 minutes at 375 degrees, turning once during this time and omit the oil. Make sure to line the cookie sheet with parchment paper so they don’t stick.
Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes.
Flip and cook on the other side, about 1-2 minutes longer.
Place on paper towel until ready to serve.
Can be served hot or at room temperature.
Chef's Tip:
Zucchini serve as a very neutral canvas as they will absorb any spice profile you desire. So, if you like delicate overtones you can use some thyme to add more flavour but if you are looking for more pronounced flavour, use curry to spice up your fritters. It's all up to you.
22 January, 2024
Rand Schuman
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