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Zucchini fritters with corn flour

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Ingredients for 3 servings:

  • 2 zucchinis
  • 100 g flaxseed, crushed
  • 250 ml water
  • 200 g corn flour
  • 3 tbsp oil, e.g. olive oil
  • 1 pinch of salt
  • n. B. Herbs, fresh or dried, e.g. basil, oregano
  • Oat flakes, as desired
  • Oil for frying

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

vegan, gluten-free, low-histamine vegetable patties/pancakes

Soak the ground flaxseed in water for at least 10 minutes. Coarsely grate the zucchini and mix with the cornflour. Then add the flaxseed-water mixture, oil, and salt, and mix well. The mixture should form a dough that’s easy to shape. Letting it rest for about 10 minutes makes it even easier to shape. If you prefer the cakes a little firmer, you can also add a few tablespoons of oatmeal. Season to taste and form into cakes about 0.5 cm thick. Fry in a non-stick pan over medium heat for about 10 minutes per side.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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