Thursday, July 8, 2010
Gluten Free Zucchini Fritters
Tonight's dinner was lemon dill zucchini fritters. Delicious!
1 large zucchini (approximately 2 1/2 cups grated)
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.
© The Gluten Free Spouse / Shawn Christopher Mooney
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Plain yogurt is a great dip for these also. =]ReplyDelete