Tuesday, September 25, 2012
Vegan; Serves 4; 30 min. plus baking
I comprised this recipe from 3 different ones, taking the best out of each and then making the recipe vegan. I could have used 1 more grated zucchini, but they still came out tasty! Bruce told me that he would love to have these again, so I may even surprise him with a repeat! ~_^
2 cups grated zucchini squash
4 Tablespoons all purpose flour
1/3 cup cornmeal
1 small onion, finely chopped
1 clove of garlic, finely minced
1 egg replacer
2/3 cups tofu feta
1-2 teaspoons crushed red pepper (depending on taste)
Kosher salt and black pepper to taste
1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
2. Place zucchini inside a tea towel or flour sack towel and squeeze out excess moisture.
In a bowl, add the ingredients adding the zucchini last. The mixture with be sticky and thick. Continue to stir, it will thin down. You want it to look like a thick cake batter.
3. On a parchment lined baking sheet, divide batter into 6 mounds on the parchment using a spoon or ice cream scoop. Then flatten each mound with a spoon or your hand to form 4 inch rounds.
Bake for 15-18 minutes or, until the fritters are deep golden brown on the bottom. Then turn to broil and place on the second highest rack in your oven. Broil on high for a few minutes, you want to crisp them up but watch carefully so they won't burn (I skipped this step). Served with cashew cream or marinara sauce.
Recipe adapted from The Yellow House.