|
 Recipe:
Zucchini Walnut Fritters
Delicious, with a lovely contrasting texture, these zucchini walnut fritters
are great for brunch or a snack.
| Yield |
4-6 servings |
| Time |
30 minutes |
| Tools |
- grater
- wooden spoon
- large bowl
- large frying pan
- spatula
- oven-safe plate
|
| Ingredients |
- 1 medium zucchini, grated
- 1 small potato, grated
- ¼ c green onion, minced
- ¾ c walnuts or pecans, ground
- 2 T parsley
- 1 t fresh herbs, minced (optional)
- ½ t baking powder
- ½ t salt
- ¼ t pepper
- ½ c flour
- several T olive or vegetable oil
|
| Directions |
Combine all but the last two ingredients until well mixed, then
gradually add flour until you have a thick batter. Heat oven to 250.
Add enough oil to frying pan to just cover the bottom and heat
until a drop of water dropped on it sizzles. Put a few scoops of
batter into pan to make fritters (however many you can fit without them touching) and press
each one down. Fry until
brown and crisp, turn, and repeat, about 6-8 minutes total. Transfer fritters
to the plate and keep
them warm in the oven.
Repeat with remaining batter, adding more oil to pan as needed. Serve immediately. |
| Notes |
 This
recipe is from Robin Robertson's
1,000 Vegan Recipes, and it's delicious. But I'm not wild about frying, so I adapted it into another recipe which I believe is just
as tasty:
Zucchini Pecan Pancakes.
Buy
1,000 Vegan Recipes:
Amazon.com |
Amazon.co.uk |
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