Gluten free Zucchini fritters.
1 1/2 pounds zucchini, grated
1 teaspoon salt
1/4 cup all-purpose gluten free flour
1/4 cup grated Parmesan
2 cloves garlic, minced
1 large egg, beaten
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
Place grated zucchini in a colander over the sink. Add salt and gently toss to combine; let sit for 10 minutes. Using a clean dish towel or cheese cloth, drain zucchini completely.
In a large bowl, combine zucchini, flour, Parmesan, garlic and egg; season with salt and pepper, to taste.
Heat olive oil in a large frying pan over medium high heat. Scoop tablespoons of batter for each fritter, flattening with a spatula, and cook until the underside is nicely golden brown, about 2 minutes. Flip and cook on the other side, about 1-2 minutes longer.
Prep time: 15 mins
Cooking time: 5 mins
• 100g buckwheat flour
• 1 large free range egg
• 250ml your choice of milk
• 125ml water
• 1 tbsp Greek yoghurt
Suggested sweet fillings:
• Fresh fruit and Sweet Freedom
• Berries and Greek yoghurt
• Chocolate sauce and Greek yoghurt
• Lemon juice and Sweet Freedom
• Apple puree and crème fraîche
• Add a little coconut milk or unsweetened desiccated coconut to the pancake mix and fill with pineapple.
Buckwheat pancakes are wheat-free, which means they're also gluten-free
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1. Whisk the flour, egg and milk together until you have a smooth paste.
2. Whisk in the water and yoghurt to make a smooth batter - if you want to make crepes then add a little extra water at this point to make a thinner batter.
3. Heat a teaspoon of oil in a non-stick pan, just enough to cover the base.
4. Add the batter - depending on the size of pancake you want
5. Cook until golden, then flip gently - they are quite delicate at this stage.
6. Keep them warm if using immediately, or allow them to cool.
7. Make a big batch of buckwheat pancakes, freeze, and defrost in a dry pan or microwave for a handy standby. If freezing, separate each one with greaseproof paper and put in a sealed