Description
Grated summer squash is mixed into a simple fritter batter flavored with curry powder and shredded coconut. Top these vegan and gluten free fritters with chopped chives and a dollop of almond milk ricotta if you like!
Ingredients
- 3 tbsp flaxmeal + 6 tbsp hot water (or, 2 large eggs if you eat them)
- 2 cups grated summer squash
- Scant 1/2 cup shredded unsweetened coconut
- 1 tsp curry powder
- Zest of 1 small lemon
- Juice of 1/2 a small lemon
- Sea salt to taste
- 2 tbsp chopped chives
- 1/4 cup all-purpose gluten free flour mix (or regular all-purpose flour)
- Olive oil or coconut oil to cook the fritters
- almond milk ricotta for serving, optional
Instructions
Mix together the flaxmeal and water in a small bowl and set it aside to thicken. If you are using eggs instead, whisk them together in a small bowl then set it aside.
Add the squash, coconut, curry powder, lemon zest/juice, salt, and chives to a large bowl and mix well with a wooden spoon or spatula. Next, add the flax or egg mixture and the flour. Mix until a thick batter forms. If it seems too watery, add a tablespoon more flour.
Cover the bottom of a skillet with a thin layer of oil, then heat it over medium heat. To make the fritters, place heaping spoonfuls of the batter in the pan, then gently flatten them out with the back of the spoon. You want the fritters no thicker than ¼ of an inch. Cook about 2-3 minutes per side or until deeply golden brown. Continue with the remaining batter. Cool the fritters for at least 5 minutes before eating. Top them with almond milk ricotta if you like.
Makes 12-15 fritters.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: side