Do vegetables make you taller?
I guess I wouldn’t have known, given my infantile affinity for diet soda and cake. I’m simply happy I surpassed 5 feet. (Barely.)
The other night I hosted friends for dinner and had a vegetarian on the roster. I wanted something kind of hearty for the appetizer (it’s still cold here) but fresh so we had room for a pretty saucey main course. This stole the show.
These baked, lightly spiced zucchini fritters are slightly sweet in flavor with coconut flour and coconut milk, and a little tangy with some lemon zest. I’ve never been the biggest fan of dough-donut type things when there’s no frosting or cream filling, as I find them dry, but this recipe is so very moist because of the flours used, it’s something I’m still salivating after.
Writing this post is even hard, because I keep having to look at photos of them and I don’t have any left!
So, it’s with slight instant nostalgia and great pleasure that I’m sharing my new favorite way to turn vegetables into comfort food.
baked lightly spiced zucchini fritters
|Prep time||15 minutes|
|Dietary||Corn Free, Dairy Free, Diabetic, Gluten Free, Lactose Free, Nut Free, Soy Free, Vegetarian|
|Meal type||Appetizer, Bread, Lunch, Side Dish, Snack, Starter|
|Misc||Child Friendly, Freezable, Pre-preparable, Serve Hot|
- 3 Large zucchini (washed and grated)
- 1 cup coconut milk
- 1/2 cup coconut flour
- 1/4 cup brown rice flour
- 2 eggs (or vegan egg replacer of choice)
- 3/4 teaspoons baking powder
- 1/2 teaspoon sea salt
- zest ofone lemon
- 1/4 teaspoon ground nutmeg
- a large pinchcayenne pepper
- about 1/2 tablespoon honey, xylitol, or agave nectar (optional, but makes something for more of a "cornbread" taste)
|Step 1||Pre-heat oven to 375 degrees Fahrenheit (about 170 celcius) and lightly grease a baking sheet or line it with parchment paper or a silpat.|
|Step 2||Combine flours, baking soda, salt and zucchini.|
|Step 3||Add milk and eggs. Add lemon zest, spices, and optional sweetener. Mix until homogenous. Mixture will thicken up as you mix, as coconut flour absorbs a lot of water. Mix gently for about 2 minutes, and let it rest for about 5 minutes. Check to see the consistency of the dough. You want it to resemble a relatively thick cookie batter. If it's too thin, add more coconut flour. If it's too thick, add water by the tablespoonful until desired consistency is obtained.|
|Step 4||Drop by the heaping tablespoonful onto your prepared baking sheet. Bake for about 20-25 minutes, until edges are browned and the center is just cooked. (It's going to be moist inside, so don't bother testing with a toothpick. Just feel it to see if it's firm, aka, cooked through.)|
|Step 5||Remove from oven, let cool to touch, and either serve right away or keep in the fridge for a few days then reheat before serving. I recommend them over a bed of coleslaw or shaved cabbage salad. It's an outrageous flavor combination!|