Sunday, September 5, 2021

Zucchini Fritters (Gluten Free) #SundayFunday

These vegetable fritters are high protein, gluten free, vegan and whole grain.  Nutritious, delicious and a great way to use up the zucchini that is going crazy in everyone's gardens right now.

Zucchini Fritters

The Sunday Funday Bloggers are cooking and baking with Chickpea Flour today.........
Renu of Cooking with Renu is hosting this week and invited us to join her in cooking gluten free using chickpea flour.  Let's see what everyone has cooked up........
Chickpea Flour

You can, of course, make these fritters with all purpose flour but if you want to go gluten free and add some protein to your dish the chickpea flour was readily available at my grocer.  I will be sharing more chickpea flour recipes during the month so you needn't worry that you're going to have this bag lingering around your cupboard for the next year.

shredded zucchini

I'm going to share one of my kitchen tips with you.  When I am sweating vegetables to remove the moisture from it, I place it in the basket of a salad spinner instead of a strainer.  Salt it and let it set for a while, then press it with paper towel to remove most of the liquid before giving it a spin.  You may have to spin it two or three times but you will be left with dry veggies.

Zucchini Fritter with Avocado Cream


These zucchini fritters are nutrtitious and delicious they make a great Meatless Monday meal or can also be served as a side dish.  The Teen ate 3 of them.  She especially loved the avocado cream which helps to make these fritters a little more elegant.

I was happy because it used up the last zucchini that was on my counter.  It is time to fill that counter with hard squash varieties......I am ready!!!






vegetables, meatless, vegan, high protein, whole grains, fritters
Vegetables
American
Yield: 3 servings (6 fritters)
Author: Wendy Klik
Zucchini Fritters with Avocado Cream

Zucchini Fritters with Avocado Cream

These vegetable fritters are high protein, gluten free, vegan and whole grain. Nutritious, delicious and a great way to use up the zucchini that is going crazy in everyone's gardens right now.
Prep time: 15 MinCook time: 30 MinInactive time: 40 HourTotal time: 40 H & 45 M

Ingredients

  • 1 lg. or 2 medium zucchini, seeded.
  • 1/2 vidalia onion
  • kosher salt
  • 1/2 t. cumin
  • 1 t. Italian herb blend
  • 4 cloves garlic, minced, divided
  • zest and juice of 1 small lemon
  • 1 1/2 c. chickpea flour
  • pinch of crushed red pepper
  • 1 1/2 t. baking powder
  • 1 avocado
  • 3 dashes hot sauce
  • 5 T. water
  • salt and pepper, to taste

Instructions

  1. Grate the zucchini and onion, I used a food processor, and place into the basket of a salad spinner.  Place the basket in the sink or over a bowl and toss the vegetables with a couple of pinches of kosher salt.  Let set for at least a half an hour.
  2. Use paper towel to press on the zucchini mixture releasing as much liquid as possible, place the basket in the salad spinner and spin.  Empty the bowl and spin again.  Repeat until all liquid is removed from the vegetables.
  3. Wipe out the bowl and dump the vegetables into it.  Add the cumin, herbs, 3 cloves of the garlic (minced), lemon zest, crushed red pepper, flour and baking powder.  Toss and stir with clean hands until zucchini is completely coated and the dry ingredients are moist.  Let stand for at least 10 minutes.  The batter will loosen up during the rest.
  4. Heat a griddle or cast iron skillet over medium heat.  Spray with olive oil.  Stir the batter and then place dollops of about 1/3 cup onto the hot surface.  Press down with a spatula to about 1/2" thickness, leaving a couple of inches between each, as you would pancakes.
  5. Cook, in batches, until golden brown, about 7 minutes, flip and cook another 5 minutes or so until bottom is golden brown.  Place into a warm oven while additional batches are made.
  6. Meanwhile, remove the pit and peel from the avocado and place the flesh into a food processor with the lemon juice, remaining minced garlic, hot sauce and water.  Puree until smooth.  Taste and season with salt and peper.  
  7. Serve fritters with generous dollops of the avocado cream.

Notes:

Adapted from a recipe found at Delightful Adventures

Nutrition Facts

Calories

337.61

Fat (grams)

13.63

Sat. Fat (grams)

1.87

Carbs (grams)

43.79

Fiber (grams)

11.65

Net carbs

32.14

Sugar (grams)

11.16

Protein (grams)

14.16

Sodium (milligrams)

492.79

Cholesterol (grams)

0.00

10 comments:

  1. Wendy - loving the idea of the salad spinner to de-moisturise the veggies. the Zucchini fritters with the onions added in looks absolutely inviting

    ReplyDelete
  2. This would be so good even as an evening snack, so healthy!

    ReplyDelete
  3. Well done using up the zucchini! Your fritters look delicious, Wendy!

    ReplyDelete
    Replies
    1. Yes but the neighbor walked back over with another bag full....sigh......

      Delete
  4. Che buone! Queste frittelle sono deliziose, complimenti!

    ReplyDelete
  5. Wendy I once tried making zucchini fritters and the recipe went all wrong. I finally had to steam the mixture as it had become so watery. With all the tips and suggestions, I can now follow your recipe to make these delicious looking zucchini fritters.

    ReplyDelete

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