These zucchini fritters are the perfect light, meatless meal. They have a lovely soft, light texture. I’ve used cassava flour to make them nut-free and leftovers can be popped into school lunchboxes.
Cassava flour is made from a tubular vegetable that is peeled, dried and ground down to create a flour. It has a mild flavour and has the texture of wholemeal flour, it’s high in potassium, calcium, folate and vitamin C (here’s a little more info on cassava flour).
Serves: Makes 10 | Prep Time: 00:15 | Cooking Time: 00:15
- 2 cups firmly packed grated zucchini
- 2 lge egg(s)
- 160ml (2/3 cups) almond milk, or milk of choice
- 1 cup cassava flour
- 3 Tbsp nutritional yeast flakes
- 1 1/2 tsp baking powder (gluten free)
- 1/4 tsp fine sea salt, and 1/4 tsp ground black pepper
- Optional – 1/2 cup grated matured cheese
- olive oil, for cooking
Add the grated zucchini into a medium bowl and sprinkle with 1 teaspoon of sea salt and mix. Allow to sit for 10 minutes for the salt to draw out the liquid from the zucchini.
Meanwhile, add the eggs to a large bowl and whisk, then follow with the milk and whisk together. Add the cassava flour, nutritional yeast flakes, baking powder, salt and pepper. Stir all the ingredients together well to create a smooth batter, making sure to remove any lumps.
Take handfuls of the zucchini and squeeze hard over the bowl until all the liquid is removed, then add to the bowl of batter and stir to combine. (If you tolerate dairy and would like to add some cheese, add with the zucchini).
Heat a large frying pan over medium heat and add enough olive oil to coat the bottom generously. Once the oil is hot, use a 1/4 cup (60ml) to measure out the batter into the pan. I use a large 32cm frypan and I can fit 4 fritters in at once.
Cook each fritter for approximately 2 – 3 minutes or until small bubbles start to form on the surface and bottoms are golden. Turn and cook a further 2 minutes until cooked through. Add extra oil as needed. Transfer the cooked fritters to a plate lined with paper towels and cover to keep warm. Repeat with remaining batter.
Serve with salad and mayo (recipe link) or aioli on the side.
Article supplied with thanks to The JOYful Table. Susan is an author of The JOYful Table cookbook containing gluten & grain free, and Paleo inspired recipes for good health and wellbeing.
Feature image: Susan Joy – The Joyful Table