![]() ![]() I kept tasting which is nice there is no eggs still with all the fresh herbs addition it lacked flavor, I added 1/4 cup nutritional yeast and one table spoon Dijon, it needed all that to create a flavorful dish that I didn’t need a dipping sauce. Once I removed some liquid from the drained cooked veggies I added my chickpea paste and probably 1/4 cup whole wheat flour, by reducing the liquid I didn’t have to add so much flour that was the goal. I added at the end with the green mine was a very tender mustard green, 1/2 cup scallion the green part lots of fresh fennel frond with basil all from the garden. It’s a very good base recipes but it needs lots of tweaking, once I sautéed all the veggies I set it aside to drain some more liquid even though I had squeezed the zucchinis very well. I can’t rate the recipe because I made to many changes an additional ingredients. If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Enjoy as a side dish or a snack! More Zucchini Recipes They are delicious on their own or topped with coconut yogurt, hummus, or garlic dill sauce. We hope you LOVE these zucchini fritters! They’re: Optionally, they can be crisped further by baking after frying. We like cooking these fritters in a cast iron skillet until golden brown on both sides. The sautéed veggies, cooked quinoa, and chickpea “eggs” are then combined with dill for a fresh, herby flavor.įinally, gluten-free flour is added to help dry out the mixture and allow for perfectly cooked fritters. It acts as a binder to help hold the zucchini fritters together. Making the chickpea “eggs” is as easy as combining chickpea flour and water and stirring until it forms a paste. Spinach is added for an extra green boost! The shredded zucchini is then sautéed with onion, garlic, salt, and pepper for flavor and to remove additional moisture. Once shredded, squeeze excess moisture from the zucchini to help ensure the fritters are more crispy. But the coarse side of a box grater also works well. The quickest way is by using the grater attachment on a food processor. Shredding the zucchini can be done several ways. We like making the quinoa up to 2-3 days in advance (or using leftover from other recipes) so it’s fully cooled and ready for use! The base for our take on zucchini fritters starts with quinoa and shredded zucchini. You can find a more authentic recipe for Greek-style zucchini fritters (also known as kolokythokeftedes) here, or a recipe for Turkish-style zucchini fritters here. It’s unclear where the idea for zucchini fritters first originated, but they are popular in Italy, Turkey (where they’re known as mücver), and Lebanon (where they’re known as eggit koussa). ![]()
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