You might have seen it my Instagram account already, where I share the occasional update from my vege garden successes this year: I am having the best season ever! After years and years of learning and doing, I have come to a point where things are going really well. Because I can be a bit impatient and just start planting without listening to the organic vege gardening book…
The other day I shared a picture of my latest harvest on Instagram. It was so impressive for me to actually see it all on one photo! 🙂
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I have three mature zucchini plants in the garden. And they have been supplying me with fruits for the last few months. Every now and then I overlook one fruit and suddenly, boom, it is huge! So I have made lots of stir frys with zucchini. And a few soups (it works really well when blended roughly). And now: zucchini fritters! 🙂
At the same time, I’m having another pantry challenge. That means, I’m using ingredients up before I buy new ones. One of those slightly unpopular ingredients is corn flour. But, as it turns out, they are an amazing ingredient for vegan and gluten-free zucchini fritters! Yay!
These zucchini fritters really are super easy to make. They have a lovely texture and the added oregano allows for a very delicious, summery flavour. I already made a few batches more. Because they are an amazing addition for the lunch box. And of course they are vegan, gluten-free and without oil. Triple yay! 🙂
Makes approx 6 to 8 fritters:
For the fritters:
450g zucchini, grated
2 tablespoon buckwheat flour
1 heaped tablespoon psyllium fiber
1 teaspoon salt (or less if desired)
1 teaspoon oregano
a few pinches chilli
For the paprika sauce:
1 small garlic clove
1 tablespoon paprika
salt to taste
1. For the fritters, combine al ingredients in a bowl, stir to combine. Then let rest for approx. 30 minutes.
2. Preheat very good non-stick frying pan, or cut a piece of baking paper to size and place in pan (can be reused several times). In the meantime form fritters with wet hands.
3. Place in frying pan and cook for approx. 15 minutes on medium low heat until they start to turn golden. Then flip and cook on the side until done.
4. For the paprika sauce, blend all ingredients in a powerful blender until smooth.