Looking for a nice side dish for Ian's stuffed chicken breast I came across the idea for this tasty recipe on the Martha Stuart website of all places . She was cooking for a large crowd and did not have gluten intolerance issues to deal with so i took a yummy sounding recipe and made a few changes.
1/3 cup gluten free four mix (I used approx two tablespoons of rice flour,1 tablespoon tapioca starch and 1 tablespoon soy flour)
1/2 teaspoons baking powder
Coarse salt and freshly ground black pepper
1 medium zucchini
1/4 medium onion
1 tablespoon Greek-style plain full-fat yogurt (I put in two by mistake, very tasty but required a little added flour)
1 egg, lightly beaten
coconut oil / olive oil for cooking
In a small bowl, whisk together flour, baking powder, and 1/8 teaspoon salt; set aside.
Grate onion on the large holes of a box grater into a medium bowl. Transfer grated onion to a piece of cheese cloth. Squeeze excess liquid from onion and discard. Transfer onion to a clean medium bowl. Grate zucchini into bowl with onion on the large holes of a box grater.
Add 1/2 teaspoon salt and toss to combine; let stand 30 seconds.
Transfer zucchini and onion mixture to a clean piece of cheesecloth and cover. Squeeze out as much liquid as possible and discard. Transfer zucchini and onion to a large bowl. Add yogurt and egg; season with salt and pepper. Stir until well combined.
Slowly add 3/4 cup of the flour mixture, while folding it into the zucchini mixture. If mixture seems too wet, fold in 1/4 cup more.
Heat olive oil in a medium skillet over medium-high heat. Working in batches, using about 3 tablespoons of the zucchini mixture, gently form a patty and place in skillet. Cook until fritters are firm and begin to turn golden on the bottom, about 2 minutes. Turn fritters and continue to cook about 2 minutes more. Turn fritters again and cook for 30 seconds; transfer to a paper towel-lined plate. Repeat process with remaining zucchini mixture, adding more oil as necessary.
Season fritters with salt and serve immediately with yogurt-dill sauce.
Enjoy! Did you modify yours in any way to make them more your style? Tell us your version.