What was that? You're sick of zucchini? Well that's just too bad. We grew 20 pounds of it so you'll just have to deal. Muahaha.....
Have you ever made something, and as you were making it you thought to yourself, "these are going to be nasty!"?? That's what I thought when I made these. I based this assumption off of how the batter tasted before I put these in the frying pan (don't you do that??). The batter was just funky tasting. But as I've learned in the book I'm reading, heat actually adds to the flavor of food. So, in the case of these fritters, the heat certainly added to the flavor (oh, and the fantastic dipping sauce helped too).
Homegrown Zucchini Fritters
Makes ~12 fritters
Modified from a recipe on www.FamilyFeedbag.com
3 Tbsp. Tuscan or garlic olive oil
3 cups grated zucchini (I used a cheesed grater for this)
3/4 cup chopped chives
1 cup brown rice flour (or all purpose flour) **
1 tsp. baking powder
1/2 tsp chili powder
1/2 tsp salt
1/4 tsp. pepper
1 cup plain 0% Greek yogurt **
Juice of half a lime
1/2 tsp chili powder
1. In a bowl combine zucchini, chives, and eggs. Stir well to combine.
2. In a separate bowl add the flour, baking powder, 1/2 tsp. chili powder, salt and pepper and stir to combine.
3. Finish the batter by combining the dry ingredients with the wet ingredients, and stirring to incorporate well.
4. Heat a large skillet to medium-high heat and then add your oil.
5. Drop batter onto the pan in heaping tablespoons (you may want to use a frying shield because even though you aren't frying, the oil can still get hot and splash up, beware!). Put as many fritters in the pan as your pan will hold, leaving plenty of room for flipping. Heat each fritter for about 3 minutes on each side (you may need to flatten them a bit with the back of a spoon). Once the centers are firm, remove the fritters from the oil and put them on a plate.
6. In a small bowl, mix the yogurt, lime juice and the chili powder for the dip.
7. Serve your fritters hot with the dip, and enjoy every delicious bite!
**NOTE: If you are following a low FODMAPS diet use brown rice flour (this is also what you should use if you want these to be gluten-free). Also, Greek yogurt contains some lactose, but only a very small amount. Most people who are lactose intolerant should handle this just fine.
|Estimated Nutrition Facts for 2 fritters and ~3 Tbsp. dip|
Like I said above, the batter was...interesting.
But the final taste? Amazing.
These were served at a dinner party we hosted with five other adults. They were gone in 60-seconds.
I should have made more.
And you know, it's ok to turn veggies into fritters. I mean, it's not like they were deep fried or anything! Although, they could have been deep fried (use a different type of oil if you plan on deep frying these. Olive Oil would not be the best choice).
QUESTION: Have you ever tasted a batter, not liked it, but then really enjoyed the end result anyway??
Thanks for reading!
The Candid Rd