Line a large baking sheet with paper towels, and set it by the stove as well. 112 calories; protein 2.2g 5% DV; carbohydrates 3.9g 1% DV; fat 10.4g 16% DV; cholesterol 0mg; sodium 599.2mg 24% DV. Cook, turning once, until the fritters are golden and crisp on both sides, 5–6 minutes total. TIPS + TRICKS+ The secret to turning these crispy fritters is to let them cook for the full 6 minutes on each side – don’t be tempted to flip too early! Add the coriander, cumin, curry powder and cayenne. Chickpea flour zucchini fritters that are healthy, vegan, grain-free, and so delicious! Process until smooth and refrigerate until needed. MAKE AHEAD:  Combine the ingredients for the Cilantro Yogurt Sauce in a food processor or blender. Inspired by all the healthy-eatings, I decided to hook up with some zucchini and quinoa to make these zucchini fritters happen. Your email address will not be published. Use tongs to turn zucchini and garlic to coat with oil, about 30 seconds. These fritters would pair perfectly with anything you grill such as steaks, chicken or fish along with some homemade Tzatziki sauce , for dipping. Have you ever made vegetable fritters? Save my name, email, and website in this browser for the next time I comment. Use a slotted spoon or spatula to transfer the cooked fritters to the lined baking sheet. Once warmed, drop 3 scoops of batter into the skillet. Featured in: The Unifying Power of London's Turkish Grill Houses. Place the fritters on a paper towel lined plate to absorb excess oil, and serve warm with the Garlic Tzatziki. Spinach is highly alkaline and reduces inflammation. Give the spinach a quick saute in the pan you’ll be using to cook the fritters then tilt the pan and drain off any excess liquid. These spicy and flavorful Indian-inspired fritters turn out super-crispy and the lemony Cilantro Yogurt Sauce is the perfect accompaniment! FRITTERS: Rinse lentils then place in a bowl. Heat olive oil in a large skillet over medium heat. Add the scallions and zucchini and saute for 2 minutes. Allrecipes is part of the Meredith Food Group. OR, simply place in a freezer-friendly container with parchment or wax paper between the layers. There are no comments for this entry yet. Garnish with a few fresh baby greens or herb sprigs. Amount is based on available nutrient data. Add the spices and process until you have a thick puree. I grew up eating zucchini and eggs for breakfast, and now I just love making pasta with this versatile vegetable! Heat 1 cup oil in a large nonstick skillet or saute pan over medium-high heat. Drain the lentils and place in a food processor. The Zucchini, Feta, and Spinach Fritters turned out amazingly, by the way. Repeat to make another three fritters. Serve the Zucchini, Red Lentil and Spinach Fritters with the Cilantro Yogurt Sauce! Shred the zucchini with a box grater, using the side with the largest holes and place in a colander along with the scallions. Process until smooth. Stir to mix well. Transfer to the cooling rack set over the baking sheet. Zucchini, feta and pumpkin are combined and fried to make golden, crispy fritters. Remove from pan and drain on absorbent kitchen paper. Place the zucchini between sheets of absorbent kitchen paper and press to remove any excess moisture. You can also find this recipe in my cookbook, Paleo Italian Cooking. Heat 1 tablespoon oil in a nonstick skillet or saute pan. Add the cooked spinach or thawed spinach and garlic. The taste almost reminded me of Spanakopita, but with the added mild flavor of grated zucchini, and the texture of Latkes. You’ll need four medium zucchini or approximately 2 pounds. Continue cooking the rest of the batter. Reproduction in whole or in part without permission is prohibited. Heat 2 tablespoons olive oil in a large (12-inch) saute pan over medium-high heat. A white surface makes debris easier to find. As is usually the case, I seldom follow a recipe to the letter. Transfer to a large platter and drizzle with extra-virgin olive oil before serving. Since they travel well, you can prepare them the night before to bring them to work. Using a 1/3-cup measuring cup, pack the mixture into the measuring cup to form even-sized patties. Transfer fritters to a platter and serve with yogurt sauce. That way, people who were unable to make a purchase before the event can still choose a gift. I got her story. In a large bowl, combine the zucchini, spinach, feta, herbs, eggs, scallions, and garlic. Stir in spinach and cook 2 minutes. We ask you to set a close date for your registry in order for us to know when to deliver your gifts. In a large, heavy skillet over medium-high heat, add enough oil to reach ¼ inch up the sides. Some people choose to have their gifts arrive unwrapped for environmental reasons and convenience. Stir in … Become a member of donnahay.com and receive VIP offers, behind-the-scenes previews and exclusive content direct to your inbox. Place on a parchment or wax paper-lined baking sheet (something nonstick) and place in the freezer for two hours to thoroughly freeze. Saveur may receive financial compensation for products purchased through this site. Heat butter and oil in a skillet over medium heat; stir in spinach, scallions, and zucchini. Place in a large bowl with feta, flour, eggs and chives. Season to taste with salt. Arrange the fritters on a serving platter. PLAN AHEAD:  You’ll need to plan ahead a little bit as the lentils need to be soaked for 6-8 hours or overnight. (It has been on their website since last year but finally made it into their magazine. Cover with water to at least 1-inch above the lentils. This site uses Akismet to reduce spam. You may choose to have your gifts arrive beautifully wrapped or simply in their original packaging. A Bonnier Corporation Company. Refrigerate until needed. It was okay, but lacking in flavor. Soon after she gave me her zucchini fritter family recipe, she ran home made a batch and returned with a hot platter. Let drain for 30 minutes to 1 hour. Make them in minutes and vary the flavors to suit your tastes. Add the garlic and cook for one minute. If you like, you can choose a close date a week or more after the event. Squeeze as much liquid as possible from the zucchini and scallions and transfer to a large bowl. Allow to stand for 20–30 minutes. + You can wrap any leftover fritters and keep them in the fridge. Learn how your comment data is processed. I made it exactly as written and wasn't really sure how this would work with the zucchini ribbons and the spinach. These fritters are crisp on the outside and tender on the inside. Pan fry for about 3 minutes, and then flip to fry the other side for an additional 3 minutes, or until golden brown. In a small bowl, add one tbsp of flaxseed meal and 2.5 tbsp water. Squeeze as much water from the zucchini and scallions as you can and place in a mixing bowl. In a large bowl, add the zucchini, eggs, flour, scallions, garlic, dill, coriander, and paprika, and mix well with a spatula. Use a slotted spoon or spatula to transfer the cooked fritters to the lined baking sheet. If that …