Gluten Free Zucchini & Parmesan Fritters & Coming Home

Jan 4, 2012

While we were away the dog managed to chew the following items:

-a widow flip-flop (its partner never returned from a sailing trip last summer)

-an “indestructible” dog chew toy (note: indestructible, noun, see: leak-proof travel mug)

-the electric bill

-the replacement for the electric bill

-the next replacement for the electric bill

The good news?

The beast has now settled back into his routine and has not (as of this moment, anyway) found a way to get to these fritters.

Gluten Free Zucchini and Parmesan Fritters

These are similar to my latkes, and yet much lighter and perfect for lunch, brunch, dinner or a quick snack. They also make a good base for poached eggs or a healthy, lively addition to a salad.

4 small or 3 medium zucchini

1 tbsp shredded onion (you want these super-fine)

1 tsp salt

1/2 cup sorghum flour plus 2 tbsp more if needed

1 tsp baking powder

1 whole egg plus 1 additional yolk

1/3 cup shredded parmesan cheese

olive oil for frying

Oven to 300. Grate zucchini by hand or use food processor. Wrap in dishcloth to begin drying out the strands. You may do this the night before and, the next morning, change the towel. Press liquid from onion. Dry the zucchini as much as you can, changing towels as needed. Sprinkle zucchini with salt. This will make more liquid come out, so dry again. Add onion. Sprinkle zucchini and onion with sorghum flour and baking powder. Add eggs and cheese and mix well. The mixture should be wet enough to form clumps but not so wet that you have lots of liquid dripping off. If too wet, add a bit more flour. Heat oil in skillet. Fry 1/4 cup portions, flattening as you go, letting each side get crispy. Finish cooking in oven. You can freeze these and reheat, as with the latkes.