Healthy, easy to make and absolutely delicious, these gluten free zucchini fritters make the perfect summer lunch! The addition of lemon zest and plenty of herbs make them wonderfully aromatic, and they can be made in less than half an hour. Wheat Free Breakfast, Wheat Free Recipes, Wheat Free Bread, Wheat Free Snacks, Wheat Free, Wheat Free Diet
Prep time: Cook time: Total time:
Yield: 8 Servings
Ingredients: 2 large or 3 medium zucchini (~750 g) 1 1/2 oz (40 g) parmesan cheese, grated (leave out for dairy free option) 5 - 10 sprigs thyme, leaves only and chopped (or ~ 1 - 2 tsp dried thyme) 1/4 tsp salt pinch of pepper And so on.
Instructions:
Step one. Coarsely grate the zucchini, then place it in a sieve above a bowl and allow some of the excess liquid to drain away. To speed up this process, press onto the grated zucchini with a spoon or spatula. You should get ~1 cup of drained water/liquid.
Next, Add the parmesan cheese, thyme, salt, pepper, nutmeg, lemon zest and eggs. Mix well.
Step 3, Add the gluten free flour, xanthan gum and baking powder. Mix well until no flour clumps remain. If the mixture is too liquidy, add more gluten free flour (1 tbsp at a time).
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