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!
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
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!