It is easy to make ruddy fritters from zucchini or zucchini. In season, they are a quick and win-win option for a quick lunch, dinner or even breakfast. Yes, they are slightly fried in oil. But at not the highest temperature without burning. In addition, you can also choose oil - rice bran, avocado, creamy or olive.
- 2 small zucchini
- 1 small carrot
- unrefined oil*
- 1 egg
- salt pepper
- 1 tsp. psyllium or gluten-free flour (such as chickpea or cassava)
*better - with high burning temperatures, no smoke, no decay products are of no use to us - ghee or olive oil, avocado oil
Grate zucchini, peel and grate carrots. Add salt, let it stand for two minutes so that the juice is released. Squeeze the vegetables well by hand or using a sieve. Add salt, pepper, egg and psyllium, which will "bind the dough" and absorb a little excess liquid. At the same time, without calories and the unnecessary process of refining and cleaning from fiber, which wheat goes through on the way to the state of white flour.
Heat the oil in a frying pan over medium heat. Spread the fritters with a spoon, frying for 2-5 minutes on each side, until a ruddy crust forms. Serve slightly chilled. Delicious - with coconut yogurt or other thick goat or sheep milk and black pepper. Turmeric can be added to the dough.
Option 2
- 2 small zucchini
- 1 mini carrot
- 1 shallot or 1/3 sweet white
- 2-3 tablespoons of nut flour or ground flax, ground hazelnuts, ground pumpkin seeds
- 3 eggs
- salt
- olive oil
Grate the zucchini and zucchini, chop the onion. Mix with eggs, salt, you can add spices: cumin, chili. Salt. Fry without smoking on medium heat.
