Zucchini fritters recipe no flour specially made for allergic people
This recipe for potato zucchini fritters is a Polish specialty created with no flour made specially for those people who are allergic to wheat with just five basic ingredients and baked in the style of classic blini.
Zucchini fritters recipe easy
They are crisp on the outside and soft on the inside. They are fairly simple to prepare, using just a few basic ingredients.
The inspiration for these gluten-free and grain-free zucchini potato fritters is traditional Polish potato pancakes. Due to the addition of zucchini, these fritters have additional fiber and a beautiful green hue. Even finicky eaters will like these delicious fritters due to their wholesome ingredients and distinct taste.
WHY DO THESE FRITTERS NOT CONTAIN FLOUR?
This is because the ingredients form a naturally thick batter once the potatoes and zucchini have been dried. The potato starch adds to the fritters' crispness and structural strength.
Ingredients for Potato and Zucchini Fritters
Choose starchier types of potatoes, such as Maris Piper or Russet, when selecting potatoes. Use zucchini of average size for this recipe (these tend to have more flavour than very large ones).
Onion increases the taste of the fritters and contributes to their caramelization in the pan. Add an egg to bring the ingredients together.
Season the vegetables with salt and pepper before trying to drain excess moisture. The salt will be used to remove the moisture.
Use about 1 1/2 to 2 tablespoons of vegetable oil per dish. Olive oil is less appropriate for high temperatures and produces fritters that are less crispy than vegetable oil.
WITH PICTURES, RECIPE INSTRUCTIONS
1.Coarsely grate the zucchini and place it in a colander or sieve over a large bowl. Wait one minute before squeezing out as much liquid as possible with your hands after incorporating a third of a teaspoon of salt. Instead of drinking the zucchini water, store it.
- Prepare the potatoes by peeling and shredding them over a sieve placed in a bowl (the potatoes will start releasing moisture as you grate them). To extract as much liquid as possible, stir in 2/3 teaspoon of salt while squashing the mixture with a spoon.
- Drain the potato water carefully, avoiding the buildup of starch at the bottom of the dish (you will need to add it into the batter).
- Do an excellent job at blending.
- Spoon the batter onto a hot, nonstick frying pan and gently push down until the pancakes reach a thickness of roughly 5 mm. Fry the fritters in a skillet over medium heat for three minutes, then turn and cook for another three minutes, or until golden brown.
- After allowing the potato zucchini fritters to rest for 30 seconds on a plate lined with kitchen paper, serve them.
zucchini fritters no flour
A Review of Frying Advice
Make that the oil is heated before beginning to cook the fritters.
For a consistent thickness, push the batter into the pan with care. By 5 millimeters, thicker than a pencil (they should be quite thin).
The optimal temperature for frying potato fritters is medium heat. Low heat frying produces pale, mushy fritters, as opposed to the required crispness, whilst high heat causes overbrowning.
Three to four minutes on one side and two to three minutes on the other side should be plenty. Is it OK to use a food processor to prepare potatoes?
Yes, but the combination must next be strained through a fine-mesh filter (to prevent the potato mixture escaping as you squeeze the moisture out).
Peel and cube the potatoes before mixing for 30 seconds, or until smooth, using a food processor. Strain the ingredients, then proceed with the recipe as indicated.
IDEAS FOR SERVING
I served these zucchini and potato fritters with yogurt and chives, but they would also be delicious with ranch, kale avocado dip, tzatziki, or simply on their own.
These are a fantastic alternative to typical mashed potatoes and potato wedges. When I want something lighter, I mix them with coleslaw or a crisp salad.
WISE ADVICE
The potatoes should be consumed immediately after preparation (they discolour quickly).
The potatoes must be very finely shredded (this will help thicken the batter). In contrast, zucchini should be coarsely shredded owing to its softness (otherwise it would get lost in the potato mixture).
Ensure that the batter is well mixed. Mix well before each fresh batch (if you start seeing moisture in the batter just stir it in and continue making the fritters).
zucchini fritters recipe
The batter need no more salt. You should use a nonstick skillet. Fry them in hot oil until they are golden brown (they will absorb less of it). Ensure that the pan is not overcrowded.
When feasible, meals should be ready within a few minutes. The crispness of the fritters will diminish with time.
MAY I FREEZE THIS PRODUCE?
These gluten-free, crisp, and fresh potato and zucchini fritters are wonderful straight from the pan. However, while the fritters may be frozen, I would not recommend doing so since they will not be as crispy once defrosted.
Ingredients
- 11 ounces (400 g) potatoes peeled weight, approx. 4 medium potatoes
- 82 ounces (250 g) zucchini approx. 1 medium zucchini
- 1 large egg
- 1½ tablespoons onion finely grated
- 1 teaspoon fine sea salt plus pepper to taste
- 4 tablespoons vegetable oil
Instructions
- For a coarse zucchini salad, grate a zucchini and place it in a colander or sieve placed over a large bowl. Wait one minute before squeezing out as much liquid as possible with your hands after incorporating a third of a teaspoon of salt. Instead of drinking the zucchini water, store it.
- Prepare the potatoes by peeling and shredding them over a sieve placed in a bowl (the potatoes will start releasing moisture as you grate them). To extract as much liquid as possible, stir in 2/3 teaspoon of salt while squashing the mixture with a spoon.
- Drain the potato water carefully, avoiding the buildup of starch at the bottom of the dish (you will need to add it into the batter).
- In a large bowl, combine the potatoes, zucchini, egg, chopped onion, potato starch, and some salt and pepper. Perform well in mixing.
- Spoon the batter onto a hot, nonstick frying pan and gently push down until the pancakes reach a thickness of roughly 5 mm. Fry the fritters in a skillet over medium heat for three minutes, then turn and cook for another three minutes, or until golden brown.
- Before serving, the fritters should be put on a dish covered with kitchen paper for 30 seconds.
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