Thursday, July 8, 2010

Gluten Free Zucchini Fritters

Cooking with zucchini again.  I had bought 2 zucchini and used one to make zucchini bread. (If you missed that one make sure you try it out, it was fantastic!)

Tonight's dinner was lemon dill zucchini fritters.  Delicious!

Ingredients

1 large zucchini (approximately 2 1/2 cups grated)
3 eggs
1 teaspoon salt
1/2 a small red onion (diced)
1 lemon (just for the zest)
1 tablespoon dill
1 teaspoon garlic salt
1/4 teaspoon ground black pepper
1/4 cup grated parmesan cheese
1/2 cup grated cheddar cheese
3 tablespoons sweet rice flour
1 tablespoon potato starch
3 tablespoons millet flour
2 tablespoons tapioca flour
2 tablespoons sweet white sorghum flour
Vegetable oil for frying

Begin by preheating about 1 inch deep of vegetable oil in a pan to about 350 degrees.  Toss all the ingredients into a bowl and thoroughly mix together.

Spoon approximately 2 tablespoons per fritter of the mixture into the hot oil.  You can get 3 or 4 at a time in there.  Fry on each side until golden brown (about 3 to 5 minutes per side).  Be careful turning them over, as they are soft and splash.
Drain on paper towels while frying the rest. of the fritters.  Plate and serve.  I made a mayonnaise lemon dill sauce to go with ours.

Enjoy!

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