Lightened up Zucchini Patties |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Another gluten free recipe. Corn starch and corn meal make a nice flour replacement. Ingredients:
3 tablespoons olive oil |
3 1/2 cups zucchini, coarsely grated |
1/8 cup cornmeal |
1/8 cup cornstarch |
4 egg whites, lightly beaten |
1/2 teaspoon salt |
1/8 teaspoon pepper, black |
Directions:
1. Heat olive oil in a 12-inch skillet over moderate heat.
2. Meanwhile, quickly mix the zucchini with the flour, egg whites, salt and pepper to form a batter.
3. Drop tablespoonfuls of batter into hot butter and oil to form 6 patties 2 to 2 1/2 inches in diameter.
4. Flatten each patty slightly with the back of a spoon.
5. Reserve the remaining batter.
6. Cook the patties for about 4 minutes on each side, or until they are golden brown and crusty.
7. Remove them to a platter covered with paper toweling and set in a keep-warm (250 F) oven.
8. Use the remaining batter cook 6 more patties in the same manner, adding 1 more tablespoon of oil to the skillet, if needed.
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