Monday, June 8, 2009

Zucchini Fritters

Helpful hint: you can pulse your zucchini, garlic and shallot in the food processor if you have one. It gets much finer then the grater does it. But if you don't have a food processor, a regular old hand held grater from the Dollar Tree works just fine. I have done it both ways.

3 small zucchinis, shredded, about 2 cups
1 large shallot, chopped
4 cloves of garlic, grated

1 cup heart smart Bisquick
3 Tbsp. nutritional yeast (adjust to taste)
1/3 cup oatbran
3 Tbsp. ground flax seeds
1 Tablespoon paprika

1/2 cup almond milk

Mix all ingredients together gently, avoid over-mixing. Let it sit for at least ten minutes before cooking, to allow the chemistry a chance to marry the ingredients together very well. I have let it sit as long as an hour before cooking it. Heat an iron skillet on high, when it gets hot, cover the bottom with extra virgin olive oil, and dip your fritter batter with a 1/4 cup or large spoon to make your fritters uniform in size. Cook over medium heat to avoid scorching the outside before they are cooked through. Add more olive oil as needed.

My family will eat a plate full of these and nothing else in one meal.

hint: I cook mine in a seperate skillet with alcohol-free extra virgin olive oil cooking spray, from either crisco or mazola.

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"If it ain't simple, I don't cook it."