Ingredients
Gluten Free Zucchini Fritters
- 500 g zucchini, roughly cut
- 150 g 1 cup frozen peas
- 20 g fresh mint leaves, (a hand full)
- 20 g fresh coriander leaves, (a hand full)
- 3 eggs
- 50 g almond meal, (pre-make this from raw almonds if you like!)
- Gluten free plain flour, (as required)
- Salt & pepper to taste
- coconut oil, (for frying)
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I'm cooking this todayRecipe's preparation
place 50g of raw almonds into thermo bowl & blend on high speed until a nice fine meal consistency is acheived (about a minute-ish)
blend mint and coriander in thermo bowl on speed 7 or 8 until roughly chopped.
add chunks of zucchini to thermo bowl.
lock the lid.
"Closed lid" Turbo once or twice - approx. 30 seconds each time.
NOTE: You want a nicely grated zucchini (not mush) so go easy on the turbo button!!! It is better when it is chunky.
add peas, eggs, salt & pepper, almond meal and mix on reverse, speed 4, until well combined.
"Counter-clockwise operation" 1min approximately.reduce to speed 2
"Counter-clockwise operation" and slowly add a small amount of gluten free flower at a time until you acheive a thick consistency that holds together well but is still a bit runny.heat coconut oil in a frying pan on the stove top or electric frying pan.
using a large serving spoon, place small scoops onto the pan.
brown on each side, cooking the fritters in batches.
place cooked fritters in thermo server to keep warm.
OR - better still, stuff them in your mouth as soon as they are cool enough to eat!!
Original recipe from Teresa Cutter's website "The Healthy Chef"
//www.thehealthychef.com/2012/10/gluten-free-zucchini-fritters/
Almond Meal
Zucchini Fritters
Tip
you can use JUST almond meal if you dont have any gluten free plain flour on hand. I used White Spelt Flour for the fritters in the photo and they turned out very nice!
smaller fritters are easier to cook and flip so dont make them too big when scooping into your frying pan.
can be refridgerated and used for a packed lunch the next day as they keep quite well.
you could also add some cooked and chopped bacon if you wanted to make them meaty!
My boyfriend and I ate our fritters this morning in home made tortilla wraps with fried eggs, indian chutney and fresh spinach for the most divine breakfast! YUM!
Thermomix Model
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Recipe is created forTM 31
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Comments
I made these today, added beetroot and carrots, but didnt turbo from the previous comments. Just 2 times 8-10 seconds was enough. I used coconut flour rather than almond meal ( I actually forgot to add it ) I baked them rather than pan fried. Still came out fantastic!
It must be a typo "Turbo once ot twice - approx. 30 seconds each time." I ended up with mush after about one second. And flour or extra egg didn't want to make them hold. I attempted to cook a couple but they just fell apart and yes I had crumbs to.
Epic fail for me
I tried these and the mixture was soggy and sloppy
I am wondering if it is a typo where you say to turbo the zuchhini twice for about 30 seconds each time??
It was at this stage that I lost them!!
Oh No! Well it is a bit or adjusting to get the right consistency... maybe you need to add another egg? The mixture should be quite sticky/running while still holding together... As I mention in the recipe I used Almond meal and then added a touch of flour until I got the right consistency... maybe substitute the almond meal completely for flour...?
Let me know how you do!
I am making them again tomorrow so I will let you know how I go and what my ratio of almond meal to spelt flour was.
How did you get your fritters to stay together? I ended up with zucchini crumbs as they wouldn't stay together at all???
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