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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Gluten Free Vegan Zucchini Fritters   
    Categories: Appetizers, Zucchini   
         Yield: 10 Servings   
       
         2    Flax eggs   
         4 c  Zucchini (480 g); grated   
         1 ts Salt (6 g)   
         1 ts Garlic powder (3 g)   
       1/2 ts Sea salt (1.5 g)   
         1    Handful parsley; chopped   
       1/2 ts Ground black pepper (1 g)   
       1/4 c  Coconut flour   
         2 tb Coconut oil or olive oil   
              - (30 g)   
              Lime wedges; to serve   
       
     Preparation time: 15 minutes   
     Cooking time: 8 minutes   
        
     Made with coconut flour, these crispy zucchini fritters are   
     gluten-free and vegan! They're easy to make, perfect for a side or   
     appetizer.   
        
     Make your flax eggs and put in the fridge to set up while prepping   
     everything else.   
        
     Add the grated zucchini to a cheesecloth or thin kitchen towel in a   
     colander over your kitchen sink. Sprinkle with the 1 ts of salt and   
     leave to drain for 10 minutes.   
        
     After ten minutes, squeeze as much liquid out of the zucchini as   
     possible. This is a crucial step to not making your fritters soggy!   
        
     Add your squeezed zucchini into a bowl and mix in flax eggs, garlic   
     powder, sea salt, black pepper and flour until thoroughly combined.   
        
     Form fritter balls the size of 2 tb and slightly flatten them on a   
     plate or baking sheet with your fingers until you get about 10. This   
     will ensure the zucchini in the centre and the flour is fully cooked.   
        
     Heat the oil in a pan over medium high heat. Add the zucchini   
     fritters, leaving some space between each, and cook on each side   
     until golden brown, about 3 to 4 minutes, being careful not to burn   
     them. Flip, and cook for another 3 minutes on the other side. I   
     recommend testing one fritter first, and watching them to ensure they   
     don't burn.   
        
     Once fried, place the finished fritters onto a paper towel to absorb   
     any excess liquid or oil.   
        
     Serve with some vegan sour cream, lime crema or tzatziki and lime   
     wedges to squeeze over. Enjoy!   
        
     Recipe by Jessica Hylton   
        
     Recipe FROM:   
        
       
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