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Cathy Katin-Grazzini

Cathy's Kitchen Prescription LLC

www.cathyskitchenprescription.com

 

Zucchini-Potato Fritters

 

Prep time 90 minutes  

Baking time 60 minutes

Makes two 15-20 fritters, depending on size

 

Oil-free fritters? It’s true!  Light, digestible, nutritious, and full of flavor, these fritters are crispy on the outside with a tender interior like zucchini fritters should have. They’re so darn tasty, they’ll fly off your platter. 

 

Think of these fritters as a meld of Jewish potato latkes, Turkish müsver and Greek kokokythokeftedes. But instead of oil, eggs, and cheese, I use aquafaba and a bit of whole grain flour to bind them and take full advantage of scallion and fresh herbs to take these fritters to the next level.

 

Have an abundance of garden zucchini you don’t know what to do with? Put them to good use in zucchini-potato fritters and savor them for supper, on a mezze table, and as an appetizer, served with a dollop of thick homemade soy yogurt or applesauce.

 

Ingredients

 

1½ pounds zucchini, summer squash or a mix of the two

1½ pounds yellow potatoes, peeled if the skins are thick

¼ cup gluten-free whole grain flour or white whole wheat flour

¼ cup nutritional yeast

1 teaspoon baking powder

1 cup aquafaba

⅔ teaspoon cream of tartar

Pinch of nutmeg, freshly ground

Several grinds of black pepper

1 teaspoon white miso powder (available online) •, or to taste

1 cup slivered scallion from 3-4 scallions

½ cup parsley leaves, chopped

½ cup dill fronds, chopped

¼ cup mint leaves, chopped

4-5 squash blossoms, pistils removed, chopped (optional)

 

• Miso is a good salt alternative that helps to lower blood pressure (https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5313421/#:~:text=Miso%2C%20which%20is%20made%20from,%2C%20including%20salt%2Dsensitive%20hypertension).

 

 

Directions      Preheat oven to 250°F/120°C 30 minutes prior to cooking

 

Prep Veggies

Using a food processor’s coarse grating disc or the large holes on a box grater, grate squash/zucchini. Wrap in a clean dishtowel and squeeze to remove as much liquid as possible.  Set aside.

 

Using a food processor’s fine grating disc or medium holes on a box grater, grate potatoes. Wrap in a clean dishtowel and squeeze to remove as much liquid as possible. Set aside.

 

Prep Aquafaba

Aquafaba is the cooking liquid produced by dried chickpeas when they are simmered in water. Make your own or drain from a few cans of no-sodium canned chickpeas.  Using a standing mixer or hand mixer with a whipping attachment, add the aquafaba and cream of tartar. Run on low for 3 minutes, on medium for 3 minutes, and then on high to create stiff whipped peaks.

 

Create the Fritter Mixture

If you used a standing mixer to whip the aquafaba, use the mixing attachment , set on low and slowly mix in the seasonings, baking powder,  herbs and blossoms, followed by the squeezed grated vegetables and whole grain flour. Mix until just combined. Taste and adjust seasonings as you like.

 

If you are not using a standing mixer, combine the squeezed grated veggies in a bowl and stir in the seasonings, baking powder, whole grain flour, and herbs and blossoms, and then gently fold in the whipped aquafaba.  Taste and correct seasonings as you like.

 

Cook the Fritters 

Heat a good quality nonstick skillet for 5 minutes over a medium flame. Using 2 large spoons or clean hands, shape and flatten patties and place on the hot skillet. Cook for 2 minutes and flip when the flitters are nicely browned. Press to flatten and cook for another minute or two on the second side.

 

Transfer to baking tray lined with parchment to stay warm and crispy in the oven as you cook the remaining fritters.

 

Serve on plates with thick soy yogurt and or applesauce and dig in!

Zucchini-Potato Fritters