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Appetizers for All: Vegetarian, Gluten-Free, Zucchini Fritters

By on December 17, 2013

Vegetarian guests arriving soon? Serve these fritters as part of an antipasti spread. They are great on their own or, if you like to gild the lily, even better with a bowl of tzatziki alongside. • Preheat oven to 200°F (100°C)

INGREDIENTS
4 cups shredded zucchini (about 3 medium)    
1 tsp coarse salt    
4 oz feta, crumbled
6 green onions, 
white part with a 
bit of green, minced
1⁄2 cup finely chopped fresh dill fronds    
2 cloves garlic, minced    
2 eggs, beaten    
1⁄2 cup sorghum flour    
1 tbsp cornstarch    
1⁄2 tsp gluten-free baking powder    
1⁄4 cup vegetable oil (approx.)

DIRECTIONS
    In a colander, placed over a sink, combine zucchini and salt. Toss well and set aside for 15 minutes. Squeeze out as much water as possible. Spread on a clean tea towel and press to soak up as much liquid as possible, using a second tea towel, if necessary. (Zucchini must be as dry as possible; otherwise your fritters will be mushy.)
    In a bowl, combine feta, green onions, dill and garlic. Add zucchini and eggs and mix well. Sprinkle sorghum flour, cornstarch and baking powder evenly over mixture and toss well.
    In a large heavy skillet, heat oil over medium-high heat. Scoop out about 1 heaping tbsp of mixture at a time and drop into hot oil. Repeat until pan is full, leaving about 2 inches between fritters. Cook, turning once, until nicely golden, about 5 minutes per batch. Drain on paper towel–lined platter and keep warm in preheated oven while you complete the frying. Serve warm. Makes about 2 dozen.

Excerpted from "The Complete Gluten-Free Whole Grains Cookbook" by Judith Finlayson 
©2013 www.robertrose.ca. Reprinted with publisher permission.

For more gluten-free appetizing ideas try:
Smoked Salmon Grits

 

About Charleen Wyman

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