Zucchini Fritters

While you have the grater and zucchini out, why not make some fritters while your muffins are cooking. These simple and delicious fritters are crispy on the outside and soft on the inside.They are a great appetizer or side dish to BBQ lamb or chicken skewers.
With the lemon dill yogurt sauce they taste like summer.

　

 2 cups grated zucchini (squeezed of moisture and fluffed with a fork)
¼ cup bread crumbs (sub gluten free)
1 egg white
2tbs diced basil
2tbs diced onion
1tsp cumin
1tsp pepper
¼ tsp salt
Oil for frying

Mix all ingredients in a large bowl
Heat oil in a frying pan over med high heat, shape mixture in to patties and use a spoon to gently transfer in to oil. Fry until golden brown, about 5 minutes and gently flip, for another 3 or 4 minutes.
Serve right away with lemon dill yogurt sauce

lemon dill yogurt sauce
2tbs Greek yogurt
1tbs lemon juice
1tsp dill

Mix together in a small bowl.



　

　

Gluten Free Chocolate Chip Zucchini muffins

Zucchini is one of my favorite veggies, I love it roasted on the BBQ, scrambled with eggs, raw and dipped in tatziki, but most of all, bake in to a muffin with chocolate chips. This recipe as adapted from the Joy of Cooking’s carrot nut loaf, and can be made in to a carrot muffin by switching out the zucchini for carrot and the chocolate for raisins. I use the joy of cooking more then any other cookbook, I just adapt the recipe to suit my and whom I am cooking for dietary needs. It is really important to really squeeze the moisture out of the zucchini or your muffins will be gluey. The guar gum is a vegan thinking agent and it helps to make gluten free baked goods rise. If your coconut oil is solid at room temperature, gently heat until it becomes a liquid, but do not let it get hot, as it will cook your eggs. To make Vegan, subistute eggs for a vegan egg subistute

Wisk together
1 ½ cups gluten free flour mix *
1 ½ tsp guar gum
1tsp baking soda
1tsp baking powder
¼ tsp cinnamon
Mix well
½ cup brown sugar (or agave or honey)
2 large eggs (at room temp)(or vegan Egg Sub)
½ coconut oil (or vegetable)
1 tsp vanilla

½ tsp salt

Stir in

2 cups grated zucchini (squeezed of moisture and fluffed with a      fork)

½ cup chocolate chips

Pre heat oven to 350.
Pour batter in to greased muffin tins and top with a few strands of zucchini and sprinkle of brown sugar. and bake for about 20 minutes, until a screwier placed in the middle come out clean.
Cool on a wire rack.





* Gluten free flour mix
1/3 sorhgum flour
1/3 rice flour
1/3 tapiocia starch flour

Recipe adapted from Joy of Cooking.