Egg and gluten free vegetable fritters
January 11, 2017
When the zucchini harvests begin to build up I love to create fritters. They are a great vegetable side dish, perfect lunch or finger food. Paired with a salad they make a great vegetarian meal. As my son and I approach the 6 month period of having been both diagnosed as egg and gluten, wheat, grain intolerant the summer produce produces some new recipe adaptions I need to make so we can still enjoy some of our favourite things. Lets face it, when zucchini get going you need ALL the recipe ideas possible to use them up.
Millet flour is a new type of flour I discovered when diagnosed with digestive disorder SIBO. It is a seed grass rather than a grain. It is best used for flat breads as it will not rise. I use it to make breakfast pancakes and am working on a flatbread recipe but am yet to master it. To date it remains a little too crumbly.
These fritters can be modified to include what ever vegetables you have on hand from the garden, or in the fridge.
They are simple enough for the kids to make, or help you to make from their garden harvests. I hope you enjoy them.
I used to enjoy them with my home made sweet chilli sauce, but can no longer include that due to sugar being banned on my current diet. If you are not on a sugar free diet I encourage you to give this sauce a try, it is much nicer than the store purchased versions.
Add the ingredients to a bowl (except the oil) and mix well to combine
Heat a pan on the stove top to medium-hot
Add some of the coconut oil
Combine the mixture into patties by firmly pressing together
Add to the hot pan and cook each side until golden
You will find numerous regular fritter recipes here on this site including the following, you see I did say we love them! I think the Malaysian Prawn ones I learnt at cooking school in Malaysia are one of our favourite versions. Give them a try if you have not done so yet.
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