Pan Fried Zucchini Fritters
Fritters are one of the many ways to cooking zucchini during the season when no one has enough recipes to use all their zucchini!
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Ingredients
- 6 cups coarsely shredded zucchini (3 medium zucchini)
- ¼ cup chopped fresh dill (4 teaspoon dried dill)
- 3-4 green onions, finely chopped
- ½ teaspoon nutmeg (optional)
- ¾-1 cup crumbled feta cheese
- 4 eggs, lightly beaten
- 1 cup EGFG gluten free flour blend*
- ½ teaspoon salt
- ¼ teaspoon pepper
FRYING
- olive oil
ACCOMPANIMENTS
- Sour cream, yogurt or tadziki
Instructions
- Line a baking sheet with paper towel and spread grated zucchini on the towels in a thin layer.
- Sprinkle with salt and let sit for 30-45 minutes without stirring.
- Using your hands squeeze all the moisture out of the zucchini. Transfer to large bowl.
- Add dill, green onion, nutmeg and feta cheese. Stir until combined.
- Mix in eggs then add flour, salt and pepper stirring to form thick dough.
- Heat oil in large skillet over medium high heat.
- Drop about 2 tablespoons of batter into the pan, flatten lightly for 3-4 inch fritters. Cook until golden brown, 2-3 minutes per side.
- To keep cooked fritters warm place on wire racks on a baking sheet. Keep in 200°F oven until ready to serve.
- Serve with sour cream, yogurt or tadziki
Notes
*EGFG flour blend: 300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour (makes ~8 cups)