TZUTC: -0800
MSGID: 35536.fidonet_cooking@1:105/500 2ddd4036
PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942
TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942
BBSID: FQBBS
CHRS: ASCII 1
NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gluten Free Vegan Zucchini Fritters
 Categories: Appetizers, Zucchini
      Yield: 10 Servings
 
      2    Flax eggs
      4 c  Zucchini (480 g); grated
      1 ts Salt (6 g)
      1 ts Garlic powder (3 g)
    1/2 ts Sea salt (1.5 g)
      1    Handful parsley; chopped
    1/2 ts Ground black pepper (1 g)
    1/4 c  Coconut flour
      2 tb Coconut oil or olive oil
           - (30 g)
           Lime wedges; to serve
 
  Preparation time: 15 minutes
  Cooking time: 8 minutes
  
  Made with coconut flour, these crispy zucchini fritters are
  gluten-free and vegan! They're easy to make, perfect for a side or
  appetizer.
  
  Make your flax eggs and put in the fridge to set up while prepping
  everything else.
  
  Add the grated zucchini to a cheesecloth or thin kitchen towel in a
  colander over your kitchen sink. Sprinkle with the 1 ts of salt and
  leave to drain for 10 minutes.
  
  After ten minutes, squeeze as much liquid out of the zucchini as
  possible. This is a crucial step to not making your fritters soggy!
  
  Add your squeezed zucchini into a bowl and mix in flax eggs, garlic
  powder, sea salt, black pepper and flour until thoroughly combined.
  
  Form fritter balls the size of 2 tb and slightly flatten them on a
  plate or baking sheet with your fingers until you get about 10. This
  will ensure the zucchini in the centre and the flour is fully cooked.
  
  Heat the oil in a pan over medium high heat. Add the zucchini
  fritters, leaving some space between each, and cook on each side
  until golden brown, about 3 to 4 minutes, being careful not to burn
  them. Flip, and cook for another 3 minutes on the other side. I
  recommend testing one fritter first, and watching them to ensure they
  don't burn.
  
  Once fried, place the finished fritters onto a paper towel to absorb
  any excess liquid or oil.
  
  Serve with some vegan sour cream, lime crema or tzatziki and lime
  wedges to squeeze over. Enjoy!
  
  Recipe by Jessica Hylton
  
  Recipe FROM:
  
 
MMMMM
--- SBBSecho 3.23-Win32
 * Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)
SEEN-BY: 18/200 105/7 10 11 44 45 81 500 106/201 128/187 129/14 305
SEEN-BY: 153/7715 154/110 218/700 226/30 227/114 229/110 134 206 300
SEEN-BY: 229/307 317 400 426 428 452 470 664 700 705 266/512 291/111
SEEN-BY: 292/854 320/219 322/757 342/200 460/58 633/280 712/848 902/26
SEEN-BY: 5020/400 5075/35
PATH: 105/500 81 229/426