Zucchini is a superstar in the world of plant-based cooking! Its mild flavor and versatile texture make it a go-to ingredient for a wide range of dishes. Let’s break down its versatility and then dive into this delicious fritter recipe.
- Zucchini Noodles (Zoodles): Zucchini can be spiralized into long, noodle-like strands, providing a low-carb alternative to traditional pasta. Zoodles are incredibly versatile and can be used in salads, stir-fries, or as a base for sauces.
- Zucchini Fries: By slicing zucchini into strips, coating them with breadcrumbs or a flour mixture, and baking or frying, you can create crispy and flavorful zucchini fries. These make for a healthier alternative to traditional french fries.
- Zucchini Bread: Zucchini adds moisture and a subtle sweetness to baked goods like bread, muffins, and cakes. It’s a great way to sneak in some extra veggies, and the results are often wonderfully moist and delicious.
- Zucchini Brownies: Speaking of baked goods, zucchini can be incorporated into brownie recipes to add moisture and texture without sacrificing flavor. It complements the chocolate so well, and you can’t even taste that it’s there!
Now, onto this yummy zucchini fritter recipe:
Ingredients:
- 2 zucchini (makes 8 large fritters)
- 1/2 small red onion
- 1/4 cup garbanzo bean flour
- 1 tsp sea salt
- 1 tsp onion powder
- 1/2 tsp cayenne pepper
Instructions:
- Grate the zucchini using a box grater or a food processor with a grating attachment. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out excess moisture.
- Finely chop the red onion.
- In a large mixing bowl, combine the grated zucchini, chopped red onion, garbanzo bean flour, sea salt, onion powder, and cayenne pepper. Mix until well combined.
- Heat a non-stick skillet over medium heat and add a small amount of oil or cooking spray.
- Take about 1/4 cup of the zucchini mixture and form it into a patty. Place it in the skillet and flatten it slightly with a spatula. Repeat with the remaining mixture, leaving some space between each fritter.
- Cook the fritters for 3-4 minutes on each side, or until golden brown and crispy.
- Once cooked, transfer the fritters to a plate lined with paper towels to drain any excess oil.
- Serve the zucchini fritters warm, perhaps with some fresh leafy greens, cucumber, and tomato with a light dressing.
These zucchini fritters are not only delicious but also a great way to enjoy the versatility of zucchini in plant-based cooking. With their crispy exterior and tender interior, they’re reminiscent of hash-browns but with a nutritious twist!
