1 1/2 tsp salt
1/4 cup fresh chopped basil
2 finely chopped shallots
1 medium egg
1/2 cup shredded soy Parmesan cheese
1/3 cup GF flour mixture
2 Tbsp oil
Mix shredded zucchini with 1 1/2 tsp salt and let stand 20 minutes. Drain, squeeze, drain. If in doubt, squeeze again.
Mix zucchini with the basil, shallots, egg & cheese. Add the GF flour and blend well.
Heat the oil in a frying pan and using a Tablespoon, drop small amounts of batter on the pan. Flatten with the egg flipper, and brown both sides until nice and toasty.
We had them with Vanessa's rosemary wine jelly, but they are great with crabapple jelly or red currant jelly.
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