Gluten Free Carrot Zucchini Fritters Food

GLUTEN-FREE CARROT-ZUCCHINI FRITTERS

Steps:

• Mix shredded carrots, shredded zucchini, flour, eggs, mayonnaise, onion powder, garlic salt, and red pepper flakes together in a bowl.
• Heat oil in a skillet over medium-high heat. Add batter by the tablespoon to the hot oil and fry like pancakes until both sides are cooked, about 5 minutes per batch.

GLUTEN FREE COURGETTE FRITTERS

Steps:

• Grate the courgettes and press them between kitchen towels to remove the excess moisture. Place in a bowl, together with the rice flour and eggs. Grate in the parmesan cheese and season the mixture with salt and pepper. Mix it all up until well combined.
• Heat the oil in a frying pan over a medium heat.
• Place a tablespoon of mixture into the pan and flatten. Repeat with another 3 tablespoons so you've got 4 fritters on the go at once. Pan fry them for 2-3 mins, then turn them over and do the same on the other side, until they are golden brown.
• Transfer them to a plate whilst you repeat step 3 again until all your mixture is used up (note you may need to add a little more oil to the pan between batches).
• Serve hot with a poached egg on top, or keep them in the fridge and serve cold with dips like you would a pitta bread.

BAKED ZUCCHINI FRITTERS

Steps:

• Preheat oven to 400°
• Line a 16" x 12" baking pan with parchment, and brush or spray the parchment with olive oil
• Using a food processor or a box grater, shred zucchini and sprinkle it with salt.
• Put the grated zucchini in batches in the center of a couple of layers of cheesecloth, or use a clean kitchen towel. Form a "bag" around the zucchini and really squeeze as much water as you can from it. You want the zucchini to be as dry as possible. Let the zucchini sit in a strainer while you prepare the rest of the ingredients. When as much moisture as possible is removed, you should have about 2 cups of zucchini, but a little more or less will be fine.
• In a large bowl combine eggs, Parmesan, garlic, onion, basil and pepper
• After giving the grated zucchini one more squeeze, in batches, add it to the Parmesan mixture and stir well to combine.
• Stir in the chickpea flour, combining thoroughly
• Form the batter into 12 balls (each ball will be a little less than 1/4 cup)
• Put the balls, evenly spaced, on the prepared baking sheet and flatten with the back of a spoon to form patties
• Bake in the center of the oven for 12minutes
• Flip the patties and bake 12 more minutes
• Garnish with parsley and serve hot or allow to cool and refrigerate.

GLUTEN-FREE ZUCCHINI FRITTERS

Steps:

• Set a colander over a dinner plate and line the colander with a kitchen tea towel. Grate the zucchini with a box grater or the grating attachment of a food processor.
• Add the grated zucchini to the colander, sprinkle with the salt and toss to combine. Let sit for 10 minutes to drain.
• While the zucchini is draining, add the chopped green onions, feta cheese, dill, parsley, garlic and red pepper flakes to a large bowl. Whisk the eggs together in a small dish and add them to the mixture.
• Pick up the corners of the kitchen tea towel with the zucchini and squeeze the water from the zucchini into the kitchen sink. Give it a good squeeze to remove the excess moisture as much as possible.
• Add the squeezed zucchini to the bowl with the cheese and herb mixture. Sift the gluten-free flour over the zucchini mixture and stir it until it is evenly blended.
• Add a couple of tablespoons of oil to a 10-inch skillet set over medium heat. When the oil is hot, add a generous tablespoon of the zucchini mixture to the skillet. Cook the fritters in batches of 3 or 4 at a time. Flatten with the back of a spoon while they cook.
• Cook until the edges begin to turn golden, about 3 minutes, then flip and cook the other side for about 3 more minutes.
• Transfer the fritters to a paper towel-lined plate to drain while cooking the remaining fritters.
• In a small dish, add the yogurt, garlic and dill and stir until it is well mixed. Add salt and pepper to taste, and serve alongside the plate of fritters.

GLUTEN FREE ZUCCHINI FRITTERS

Steps:

• Drain the zucchini in a strainer for 10 minutes then place in a clean dish towel and wrap up tightly and squeeze out as much liquid as possible.
• Add zucchini and the rest of the ingredients into a bowl and mix well.
• Heat 1 tablespoon of ghee or butter in a large skillet over medium heat.
• Drop and flatten slightly a spoonful of batter onto hot skillet. (make about 6 pancakes per tablespoon of butter).
• Cook 2-3 minutes on each side or until browned.
• Place cooked fritters onto a pate lined with a paper towel then continue with the rest of the batter.
• Enjoy immediately with sour cream if desired or refrigerate and reheat in microwave when ready to serve.

VEGETABLE FRITTERS WITH CORN SALSA (CAN BE GLUTEN-FREE)

Steps:

• Add the grated zucchini, carrots, 1/2 cup corn kernels, chopped cilantro, salt and pepper to a large mixing bowl. Set aside.
• Add the 1/2 cup chopped purple onions to a small frypan or skillet along with the 2 teaspoons of oil and one to two teaspoons of ground cumin. Stir over a medium heat until the onions have softened.
• Add the onions to the veges in the mixing bowl and stir to mix thoroughly.
• Using a smaller bowl- add the flour and the baking powder - aerate and mix using a whisk.
• Stir the flour into the vegetable mixture.
• Add two eggs and the milk to your now empty mixing bowl and whisk to combine.
• Add the eggs to the vegetable mixture and mix thoroughly (If the mixture is too thick- add in some extra milk or if too thin-add in some extra flour. The consistency of fritters can vary a little just depending on the moisture content of the ingredients used).
• Heat a large pan and add some extra oil for pan-frying the fritters. A medium high heat should be used.
• Drop large spoonfuls of the mixture into the hot pan. Cook fritters a few minutes each side, until nicely golden and cooked through. You may need to cook in batches- place cooked fritters into a warmed oven, cover with foil.
• While cooking the fritters you can put the salsa together- combine all salsa ingredients. Add salt and pepper to taste.
• To serve- place two or three fritters into the centre of each plate, Spoon on some bottled salsa, top with your fresh salsa and a dob of sour cream.