Gluten Free Zucchini Fritters



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Makes about 12

These tasty zucchini fritters could be called zucchini latkes or zucchini egg foo young; after all, they’re all sort of the same.  With no starch in them they will not get crisp.  To keep them as low fat as possible, fry in a stick free pan with as little oil as possible.

2 medium zucchini, grated
About 1 cup shredded cabbage
1 medium yellow onion, chopped small
3 or 4 cloves of garlic, minced
1 teaspoon dry dill weed
½ teaspoon curry powder
Dry chili flakes to taste
Salt and fresh ground black pepper to taste
2 whole eggs or 3 egg whites

Olive oil for frying

Mix all together well.  Heat a bit of olive oil in a heavy, non stick skillet to moderately high.  Drop the batter into the skillet by heaping tablespoons full.  Flatten slightly with the back of the spoon.  Cook for about 3 minutes on each side, or until nicely browned and somewhat dry.  Remove to a serving plate and keep warm while you finish frying the remaining batter.

Be sure to stir the mixture well each time you are going to fry a batch because the egg will settle to the bottom of the bowl otherwise.  Serve warm with plain yogurt into which you have stirred a bit of finely minced fresh garlic and dill weed.

The English Country Kitchen


        Copyright © 2008 - Geraldine Duncann

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