| gluten-free | vegan | grain-free
Recipe by: Johanna from glutenfreierezeptwelt.de
Makes approx. 12 pieces.
Ingredients for the gluten-free zucchini fritters
For the buffers
- approx. 350 g zucchini (whole, weighed with peel)
- approx. 250 g kohlrabi (that’s about 1/2 kohlrabi)
- 60 g finely grated Emmental cheese, or vegan cheese alternative
- 1/2 tsp salt
- 2 tbsp (20 g) lupin flour
- 120 g Ruut cassava flour
- 1 clove garlic, pressed
- 1 tbsp chopped chives
- 1 tbsp chopped parsley
For the dip
- 100 g goat’s cheese
- 40 g natural yoghurt
- 2 small tomatoes, finely chopped
A vegan alternative can also be used for the dip.
Preparation of the gluten-free zucchini fritters
Tip :) Only use kitchen scales for our recipes or to weigh the flour.
- Peel the zucchini and kohlrabi. Grate the zucchini on the coarse side of the grater and the kohlrabi on the fine side. Squeeze out some of the juice.
- Add the remaining ingredients and knead with your hands until you have a smooth dough. It will seem a little dry at first, but this will change the longer you knead.
- Form the mixture into about 12 golf ball-sized balls, press them slightly flat in your hand (about the size of your palm) and place them in a hot pan with sunflower oil.
- Bake the fritters on a low heat until golden brown on both sides. Turn them 2-3 times to prevent them from sticking too much to the pan and breaking when you turn them.
- Allow to cool slightly on a plate.
- For the dip, mix all ingredients and serve with the zucchini fritters.
