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!


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.


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