| gluten-free | vegan | grain-free
Recipe by: Johanna from glutenfreierezeptwelt.de
Ingredients for the gluten-free zucchini fritters
Makes approx. 12 fritters.
For the fritters
- approx. 350 g zucchini (weighed whole, with skin)
- approx. 250 g kohlrabi (about 1/2 kohlrabi)
- 60 g finely grated Emmental cheese, or a vegan cheese alternative
- 1/2 tsp salt
- 2 tbsp (20 g) lupin flour
- 120 g Ruut cassava flour
- 1 clove garlic, crushed
- 1 tbsp chopped chives
- 1 tbsp chopped parsley
For the dip
- 100 g fresh goat's cheese
- 40 g plain yogurt
- 2 small tomatoes, very finely chopped
You can also use a vegan alternative for the dip.
100% cassava, without additives
Rolls that stay moist for 3-4 days!
Fair & sustainable from smal..
Regular price
22,90 €
Regular price
Sale price
22,90 €
Unit price
per
How to make gluten-free zucchini fritters
Tip :) Always use a kitchen scale for our recipes and for weighing the flour.
- Peel the zucchini and the kohlrabi. Grate the zucchini on the coarse side of the grater and the kohlrabi on the fine side. Squeeze out some of the liquid.
- Add the remaining ingredients and knead with your hands into an even mixture. It will seem a little dry at first, but that changes the longer you knead.
- Shape the mixture into approx. 12 golf ball-sized balls, flatten them slightly in your hand (to roughly the size of the ball of your hand) and place them in a hot pan with sunflower oil.
- Fry the fritters over low heat until golden brown on both sides. It's better to turn them 2-3 times – this stops them from sticking to the pan too much and breaking when you turn them.
- Leave to cool a little on a plate.
- For the dip, mix all the ingredients together and serve with the zucchini fritters.
