Now's the time to can get Zucchini really cheap at Farmer's Market .
I would imagine that these could be made in batches and frozen to be defrosted and eaten through out winter months with a steaming bowl of soup and a chunk of crusty bread. Yummy
3 medium zucchini, peeled & grated
1/2 cup bulgur (and 1 cup boiling water)
1 tbs olive oil
1/4 cup shallots, minced
2 cloves garlic, minced
1 cup loosely packed parsley, chopped
1 tsp Old Bay Seasoning
1/2 cup vital wheat gluten
2 tbs chickpea flour
2-3 tbs vegetable oil for baking
Grate and peel the zucchini. Place in a colander and toss with a tablespoon, or so, of salt. Be liberal with the salt. You'll rinse it off anyway. Set the zucchini aside to drain for at least 30 minutes. Place the bulgur in a bowl and cover with 1 cup of boiling water. Let set until the zucchini is ready.
After 30 minutes, rinse the zucchini. Squeeze out as much moisture as possible. You can squeeze it between your hands or press it between two plates. I usually squeeze it in my fist, then ball it up in sheets of cheesecloth and squeeze again. The drier the zucchini, the better the fritter will be.
Combine the remaining ingredients and stir to combine. The gluten will form stringy strands and clump, but it will not make a dough. If necessary, add a little more gluten.
Put a cookie sheet in the oven and preheat it to 400 degrees. Form the zucchini into 8 patties (1/3 cup ea) or 15-20 medallions (2-3 tbs ea). When the oven is preheated, take out the cookie sheet, pour on enough oil to cover and place the patties or medallions onto the sheet. Bake for 20-25 minutes, flipping half way through. Remove from oven and serve. They are good hot or cold.
8 Servings: 136 cal (6g fat, 14g carbs, 9g protein)
Tuesday, September 7, 2010
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at 8:54 PM