Wednesday, November 4, 2015

Zucchini Carrot Fritters

Zucchini Carrot Fritters
Serves 8
I made my garbanzo bean flour with a scant 1/2 cup dried beans in my Vita Mix which yielded 5/8 cup flour.  Just blend long enough to grind it fine enough.

1 zucchini
2 carrots   
1/2 cup gluten free flour (I used garbanzo Flour)
1/2 teaspoon baking powder
1 egg
2 tablespoons canola oil
    Using a box grater, shred the zucchini and 
    carrots. In paper towels or a dish rag, ring out the zucchini and carrots to release excess moisture.

    In a large bowl, combine the gluten free flour and baking powder with the zucchini and carrots. Toss to coat.

    In a small bowl, whisk egg, then add to the zucchini and carrot mixture. Stir to combine.

    In a large skillet, add canola over and heat over high-medium heat, drop about a ¼ cup scoop of the mixture into the pan. Slightly flatten to create a 2 inch cake. Cook until lightly brown and then flip and cook until both sides are evenly browned.
These zucchini carrot cakes freeze well. Simply let cool and place in a plastic bag in the freezer. To reheat either 1) let thaw and put in a skillet until heated through, or 2) directly from the freezer place on a baking sheet and cook at 350 until heated through.


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