Didn't Mama always tell you to eat your vegetables? We discovered this recipe early in our gluten-free journey and have adapted it liberally. It's bread-like texture fills a certain need in the tummy. We eat it for dinner, but prefer it for leisurely weekend breakfasts. Leftovers get packed into weekday take-along breakfasts. We find that bean flour adds a nice flavor, but use whatever flour you tolerate. Top the fritters with a dollop of sour cream, sour cream substitute, or vegetable dip.
2 eggs
2 Tbs mayonnaise
1/3 cup freshly grated parmesan
1/4 cup flour
1/4 tsp dried oregano
salt and pepper to taste
1-1/2 cups grated zucchini (about 2 small)
1 green onion, finely chopped
Whisk the eggs and mayonnaise in a mixing bowl. Then whisk in the flour, seasonings, cheese (if used). Stir in the onion and zucchini. Lightly oil a non-stick skillet. Used medium to medium-low heat. Spoon 1 Tbs batter into skillet, flatten with spoon. Brown on both sides.
Adaptations we raved over are:
1-1/2 cups shredded carrots, replace flour with corn flour
1 cup shredded carrots with 1/2 cup finely chopped poblano pepper
3/4 cup minced red pepper with 3/4 cup finely chopped mushrooms
Vary the cheese by whatever you have on hand.
Leave the cheese out of the batter, and just sprinkle a little on each fritter being served to the dairy-tolerant before turning.
Notes:
Replace green onion with dried onion, and make up the dry ingredients, including parmesan cheese, ahead of time. Store in the refrigerator in zip type plastic bags or other air-tight, water-tight container. Use when time is short or toss in the cooler when you go camping.
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