I jump at the opportunity to make any recipe than can be made into a vegan version. It is a challenge at best of times to find good veganised recipes, let alone getting them gluten free. Why even make an issue out of gluten you ask?
The correct thing to ask is, what is gluten? “Gluten is a protein naturally found in some grains including wheat, barley, and rye. It acts like a binder, holding food together and adding a “stretchy” quality—think of a pizza maker tossing and stretching out a ball of dough. Without gluten, the dough would rip easily.” – Harvard T.H. Chan
What happens when you eat gluten and have an intolerance for it? Most people get sick after eating gluten, which make you feel bloated, gassy and tired. There are more severe symptoms like nausea, diarrhea, brain fog, joint paint, head aches and depression. However, let’s keep things light for this recipe.
Exploring my skills in the kitchen, I have mixed and matched a couple of ingredients to find the perfect vegan gluten-free zucchini fritters.
WHAT YOU WILL NEED
Large mixing bowl
2 x Large zucchini (approx. 400g)
2 x Medium carrots (approx. 100g)
1-2 x Spring onions
1-1.5 x Cup of chickpea flour
1 x Tbsp Flax meal
1 x Tsp Baking powder
2 x Tbsp Corn Starch
Grate the zucchini and carrots into the large mixing bowl. Finely chop the spring onion and add that to the bowl. Through in all the yummy spices and mix well. Add all the other dry ingredients. Mix very well and make sure there are no lumps. Get down and dirty and use your hands if you must.
Heat a dash of Olive oil on the non stick pan. Once the oil is heated (not too hot), scoop desired amounts into a large spoon or your hands and place on the pan. Flip it as soon as it becomes nice and brown or crispy. Remove it from the pan once both sides are done.
TIP: Place the fried fritters on some paper towel. This way it won’t sweat on the plate while you finish the whole batch.
Preparation time: 15 minutes
Cooking time: 15 minutes
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