Gluten-free Dairy-free Zucchini Apple Latke Fritter Recipe

January 12th, 2011 yum Posted in Dairy Free, Zucchini 10 Comments »

Yesterday I brought home a bunch of organic zucchini, with thoughts of zucchini bread on my mind. I grated them in the food processor last night before Baby Yum went to bed, thinking that I would make that zucchini bread so we would have it in the morning. But, as the evening dragged on, I didn’t feel like baking, and instead I went to bed with a book. Oops. On the up side, I had some nicely grated zucchini (and apple) in the refrigerator waiting for me when I got up. Hmmm. Zucchini bread takes a while to bake, and Baby Yum seemed too hungry to wait, so I had to re-think my plans. Besides, in my grating enthusiasm I had enough grated zucchini for a bakery-full of zucchini bread. Typical. Grated veggies always make me think of latkes, so finally I decided to throw together a zucchini-apple latke and see if Baby Yum could be inspired to eat her veggies after all. The resulting crispy fritters were so delicious, I was hard pressed not to eat the entire batch in one go. And Baby Yum deigned to nibble on a baby-sized fritter of her very own. The apple gave them a unique sweetness, but the scallions added savoriness- it was like having a (low-carb) latke and applesauce all in one bite! We’ll be making these again. I liked them so much I gave them a 10 out of 10. Hey, any latke recipe where I don’t miss the potato is definitely a winner in my book. Baby Yum got involved in the food styling as well. I thought you might enjoy seeing her work. ;)

Other Yummy zucchini fritter recipes:
*Elise of Simply Recipes’ Zucchini Fritter Recipe (not gluten-free, but she inspired me to use a potato ricer to press the zucchini. Brilliant!)
*Kim of Cook it Allergy Free’s Gluten-free Zucchini Fritter Recipe (I found it after I made my batch- and I thought I was being so creative to add dill! Great minds think alike, I suppose)
*The Gluten-free Spouse’s Gluten-free Dairy Zucchini Fritter Recipe
Got more? Share in the comments!

An entry in Slightly indulgent Tuesdays and Gluten-free Wednesdays.

Zucchini Apple Latke Fritter Recipe
2 cups coarsely grated zucchini
1 cup grated, peeled apple(I used granny smith)
1 egg or your favorite egg substitute for one egg (I would try Ener-g Foods Egg Replacer myself)
1/2 cup sorghum flour or your favorite whole grain flour (brown rice etc)
small pinch baking soda
1/2 tsp dill weed
1/2 tsp salt (or to taste)
1/4 cup olive oil

*special equipment: potato ricer

To prepare:
Put one cup of coarsely grated zucchini in your potato ricer and press out the liquid, draining into a bowl or the sink. Do the same with your second cup of grated zucchini. Finally, press your apple. You may want to drink the delicious pressed apple juice, so drain that into a cup. If you don’t have a potato ricer, you can squeeze your grated ingredients in a towel, but I’ve always found that a bit messy.

Put your dry grated ingredients into a medium-large bowl and mix to combine so apple is evenly distributed. Make a well in the middle and add your egg. Whisk the egg and then fold into the grated veggies. Add your flour, baking soda, dill and salt and combine. Stir vigorously with spoon or with your hands. I have to admit, I’m a hands-on kind of girl. Don’t worry if it seems too dry to stick together at first. With the salt and everything, the moisture will come out of the veggies and fruit and you will end up with a nicely sticky dough that you can shape.

Heat your oil in a nonstick pan or well seasoned cast iron pan on medium. When hot, add two tablespoons of dough at a time, shaped into a loose patty, until the pan is full, leaving an inch or so between each pancake. Cook until golden brown on one side, and then turn over. Cook until the other side is golden brown and then remove to a plate lined with a paper towel.

Serve with your favorite yogurt (coconut milk or soy yogurt is yummy) or plain. I had mine plain and they were delicious.

Be careful. This is a recipe one hungry person can polish off, ahem. I had no trouble eating almost the whole batch singlehandedly, which was slightly unexpected. Yummy!

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Go Ahead Honey Gluten-free Lunchbox Entry: Indian Tiffin Recipes

September 27th, 2010 yum Posted in Breastfeeding for Allergic Baby Recipe, Chickpeas, Dairy Free, Egg Free, Go Ahead Honey Event, Indian, Lunch, Naomi Devlin, North India, Nut Free, Quinoa, Rice Free, Soy Free, Vegan, Web Event, Zucchini 8 Comments »

This month I happened to notice that Ali of the Whole Life Nutrition Kitchen was hosting the wonderful monthly blogging event called Go Ahead Honey, It’s Gluten Free, and I was inspired to join! This event was created by the lovely Naomi Devlin of Straight into Bed Cakefree and Dried. Ali chose the inspiring theme Ideas for Packing a Healthy School Lunch! I always love planning lunches, especially when I can get inspiration from countries that have wonderful packed lunch traditions like Japan and India. I have waxed joyous many times on the Japanese onigiri, or rice ball, and the Japanese Bento Box. But India has quite a bit to offer the packed lunch as well with their practical but chic stainless steel tiffin lunchboxes. When I was lucky enough to go to India in person, I snatched up quite a few tiffin lunchboxes and started a personal small but treasured tiffin collection.

Once Ali threw down the challenge, I started thinking about what dishes would be good in a tiffin. Lately I’ve been eating more quinoa than rice, and so a quinoa dish was a given. I could have packed my favorite quinoa masala recipe, but this time I thought I’d make a more basic recipe that would be the base note for the meal, rather than the star component. I riffed on a favorite rice cooker recipe, adding more spices and peas for fun. Lately I’ve been reveling in the fresh offerings at the Farmer’s Market, and I’ve got a serious crush on baby zucchini and zucchini blossoms. I decided to make a highly seasoned and decadent (but still healthy!) baby zucchini and baby pattypan dry curry that would travel well and complement the quinoa pilaf. And then, influenced by Japanese bento where a high-protein fried treat accompanies rice and vegetables, I decided to end on a slightly decadent note with a pakora (chickpea flour fritter) zucchini blossom. It tastes lovely hot, cold, with ketchup or simply kissed with salt, and marvelously blends the fresh flavor of the blossom with hearty, savory chickpea batter.

And so, a healthy Indian vegetarian (and vegan) lunch menu was born. Baby Yum is too little for such lunchbox menus as yet, but I think you’re never too old to treat your adult self with a healthy and delicious lunch, whether it be in a paper (or eco-reusable) bag, tiffin, or bento box. And when Baby Yum is old enough for school, I hope she’ll enjoy eating this type of International, vegetarian feasts as much as I will enjoy making them for her.

Here is Ali’s roundup of gluten-free lunch ideas

I also entered this post in Slightly Indulgent Tuesdays

More International Lunches from the Book of Yum:
Vegetarian Bento with Burdock and Lotus Root and Inari Zushi
Fusion Tiffin with Thai Lemongrass Corn and Quesadillas
Spinach Sesame Onigiri (Japanese Rice Ball) for Bento
Assorted Avocado Fusion Onigiri recipes for Bento

Looking for more inspiration for your Bento or Tiffin Box? Here are some of my favorite sites which have recipes that can be adapted to be gluten-free:
Just Bento (Japanese recipes)
Just Hungry (Japanese recipes)
Maki of Just Bento and Just Hungry’s Cookbook:
The Just Bento Cookbook: Everyday Lunches To Go
Cooking Cute (Japanese recipes)
The Cooking Cute cookbook:
Yum-Yum Bento Box: Fresh Recipes for Adorable Lunches
Lunch in a Box (no longer being updated)
Week of Menus (How about a Korean recipe bento?)
Hapa Bento (Japanese cuisine)

Indian Baby Zucchini, pattypan squash, and tomato dry curry recipe
1/2 lb baby zucchini
1/2 lb baby pattypan squash
2 small tomatoes or one medium tomato, cubed and dusted with salt

2 tbsp. of olive or canola oil, divided
1 1/2 tbsp. ground coriander
1/2 tsp ground cumin
1/4 tsp. ancho or cayenne chili pepper (or paprika for kids)
1/2 tsp garam masala
1/2 tsp turmeric
1/4 tsp salt

Clean zucchini and pattypan squash and towel dry. Cut Baby zucchini in half lengthwise, and cut pattypan squash in half horizontally so that you have two circlets, one having a pumpkin-like stem and os one not.

Heat 1 tbsp. of oil in a large nonstick pan on medium high and then add your baby zucchini so that you have one layer in the pan. You may have to do this in batches. Let it brown for a minute or so and then lower the heat. Let brown for 8 minutes, turning halfway through to get even browning. Remove zucchini from pan and reserve. Heat the remaining oil on medium high again and put a single layer of your pattypan squash in the pan. After a minute or so, lower heat and brown for 5-6 minutes. Turn halfway through or as soon as the bottom layer is brown and brown the other side. Add the zucchini back into the pan and add your spices, mixing thoroughly. Let the spices heat up and brown slightly. Add the cubed tomatoes and mix again. Let the tomatoes cook down slightly and then take off burner. Taste and season with additional salt if needed. Serve!

*vegetables can be replaced with Okra if desired.
zucchini blossom pakora fritter recipe
1 cup chickpea flour
pinch baking soda
1/2 tsp cayenne pepper (or 1/4 tsp paprika, 1/4 tsp chipotle pepper)
1 tsp roasted ground cumin
1/2 tsp salt
3/4 cup water

canola oil for deep frying

1 farmer’s market package of zucchini squash blossoms

salt for taste

Combine pakora batter ingredients in a small bowl.

Pour enough canola oil in a small, deep pan for deep frying. Heat on high until hot but before reaching smoking point. If oil is too hot, fritters will burn. If not hot enough, the fritters will absorb too much oil. Oil is ready when a drop of batter rises to the surface immediately and sizzles. Lower heat to medium high to keep at correct temperature.

Dip your squash blossoms into the batter, coating all sides evenly. Drop them into hot oil, turning frequently so that the blossom browns evenly.

Remove fritters from oil with tongs or metal strainer and set on rack to drain. You can reheat them later in the oven on 375 and they will taste hot and fresh!

Sprinkle lightly with salt if desired.

Good with ketchup, chutney, or even plain!

*this photo is of whole baby zucchini and blossom from my first experiment with this recipe. However, I found it better to just batter and fry the blossom separately, and those are the versions pictured in the tiffin photos!

Special Indian Quinoa Recipe
5 tsp sesame oil
1 1/2 tsp black mustard seeds
1 1/2 tsp cumin seeds
2 cups quinoa, rinsed and drained
1/2 – 1 cup green peas
3 1/2 cups water
3 tsp fresh lime juice
1/2 tsp. turmeric
1/2-1 tsp sea salt
Heat sesame oil in your rice cooker and then add your black mustard seeds and cumin. Heat until seeds pop and then add your quinoa. Heat the rice cooker again (by pressing cook), stir the quinoa, and let it cook a few minutes. Open rice cooker and add your peas, water, lime juice, turmeric, and salt. Stir. Start your rice cooker cycle again and let cook. Can keep warm in the rice cooker for a bit or serve immediately. Enjoy!
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