Today is national Sneak Some Zucchini Onto Your Neighbor’s Porch Day! This year, I am actually hoping someone will put some on ours. Se didn’t plant any zucchini this year we are having to rely on the goodness of our friends. They have been very generous this year. Today for lunch I decided to make some gluten free zucchini latkes, pancakes / fritters as they are sometimes called. They turned out a yummy, crispy, golden brown and so I just had to share the recipe with you. I made two different batches. One with egg and then a vegan batch. If you can tolerate egg, then substitute 2-3 eggs in this recipe. Please give this recipe a try! We would love to know what you think by leaving a comment below! Enjoy!
Gluten Free Zucchini Latkes
- Zucchini, grated - 2 c.
- White Rice Flour - 1/3 c.
- EnerG-Foods Egg replacer - 2 eggs worth
- Salt - 1/2 tsp.
- GF baking powder - 1/2 tsp.
- Olive oil
Combine all ingredients except the olive oil. Preheat skillet on medium high. Add olive oil to skillet and heat until it just reaches the smoking point. Then add some of the batter. How much depends on how big you would like your fritters. Fry until crispy and brown on the bottom, then turn them over. Fry the other side until brown and crispy on the bottom. Remove to a plate lined with a paper towel or napkin to remove any excess oil. Serve with your choice of toppings like applesauce or maple syrup or eat them right off the plate just the way they are.