And so this brings us near the end of the day, and the end of the alphabet and the end of Vegan MoFo. I've had such a blast cooking up a storm all month; and spending way more time on breakfast than I usually do! I hope you've found some new recipes to enjoy. Please keep the comments and feedback coming. I love hearing about your recreations of the recipes I've been posting.
This final post, of course, brings us to the letter Z. What better way to cap it off then to also take advantage of a summer vegetable lingering that is still lingering while we begin to switch seasons: Zucchini.
I like to try different things with zucchini since the vegetable is so versatile. One of my favorites is to make zucchini fritters. This vegan zucchini fritters recipe has a hint of spice, and in my opinion, is delicious any time of day. This uses a small zucchini so if you have a garden monster like some of my friends and local farmers do, make sure to up the quantity of the other ingredients. These were so yummy they barely stayed on our plates long enough to take a picture!
I like to try different things with zucchini since the vegetable is so versatile. One of my favorites is to make zucchini fritters. This vegan zucchini fritters recipe has a hint of spice, and in my opinion, is delicious any time of day. This uses a small zucchini so if you have a garden monster like some of my friends and local farmers do, make sure to up the quantity of the other ingredients. These were so yummy they barely stayed on our plates long enough to take a picture!
Gluten Free Zucchini Fritters
Ingredients
1 small zucchini, shredded
2 teaspoons curry powder
dash cayenne pepper
2 Tablespoons nutritional yeast
salt and pepper, to taste
2 Tablespoons brown rice, or chickpea flour
2 Tablespoons almond milk
1 T olive oil, for pan frying
Directions
1. In a small bowl, combine zucchini with seasonings and stir until well combined. Add flour and milk and fold until completely coated.
2. Heat olive oil on a medium skillet, over medium heat. Spoon zucchini mixture onto pan, forming four round patties that are about three inches in diameter, spreading evenly so that it is thin and smooth, without breaks.
3. Cook patty about 4 minutes on each side, until golden. To tell if it is cooked through after flipping, press gently on middle of patty. It should be firm and spongy.
4. Remove from pan onto a paper towel, if patties are oily. Arrange on two plates. Serve with a dollop of cashew sour cream, if desired
Serves 2.
Love this recipe. :)
ReplyDeleteDid you make the actual recipe? Or did you make something completely different? ;)
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