Prep Time: 5 minutes
Cook Time: 15 minutes
I had an extremely busy day yesterday that went from 5am - 11pm and no time to shop for food. This morning I checked in the fridge and had 3 zucchinis, almond milk, carrots and dry coleslaw. Hmm. I also had some brown flour leftover from another food project. I decided to quickly make a small batch of zucchini fritters. I have never used brown rice flour before, so I was worried they may not stick together very well, but they did! I eyeballed all the ingredients as I just wanted to get 'er done and just tossed in ingredients I had on hand. I tried to write down what I thought was the approximate amounts I used though. :)
- 1 medium/large zucchini, shredded with a cheese grater, mandolin, vitamix, food processor etc
- 1/3 cup Brown Rice Flour, I used the brand Bob's Red Mill
- 1 Flax "Egg" (1 tbs flax meal w/ 2 tbs warm water)
- Pinch of Sea Salt
- Onion Powder & Garlic Powder, to taste
- 2 tsp Nutritional Yeast
- Optional: Handful of raisins, sunflower seeds and pumpkin seeds
- Coconut Oil, for skillet
Makes around 4 fritters.
- Mix the flax meal and water together in a small bowl and set aside. Shred the zucchini in a medium-sized bowl. Add in the brown rice, sea salt, onion powder, garlic powder, nutritional yeast and raisins/seeds and mix. Then mix in the flax egg. The mixture should be moist but not liquidy.
- Heat a small amount of coconut oil (around 1 tbs) in a non-stick skillet to medium-high. Form 4 balls out of the fritter mixture and flatten each one with your palm and place in the pre-heated skillet. Turn down the heat to medium-low if it gets too hot. Cook on each side for around 5-6 minutes or until crispy.
I had these with some hot sauce, lemon juice, liquid aminos and some mustard. Chutney would have been very nice too. I also had some of my dry coleslaw on top of it. If I wasn't extremely eager to eat, I would have shredded some of the carrots I had in the fridge and added them to the fritter mixture.