:: After many years, I’ve finally realized that gluten and I are not good friends.
Excluding it from my diet is not too big a deal – I stick more to rice and potatoes rather than pasta – but my real loss is fresh bread as I could happily live on crusty baguettes and cheese of any kind for the rest of my days (so it’s probably a good thing bread’s off the menu, or else I’d be the size of a sumo wrestler!).
I’ve started experimenting with alternative ingredients to take the place of regular plain flour and have found that rice flour works well for a lot of my recipes.
These fritters are gluten-free and only contain the smallest amount of rice flour to help bind them so they are lovely and light and bulked by lots of healthy greens. Team it with a zingy mayonnaise and you have a great accompaniment for a barbeque or pre-dinner starter.
500g (about 2 large) zucchinis, coarsely grated
8 spring onions, chopped
1 1/4 (125g) coarsely grated mozzarella
2 cups flat-leaf parsley, chopped
3 eggs, lightly beaten
60g rice flour
100ml light olive oil
lemon wedges, to serve
coriander & lime mayonnaise
1/4 cup thick Greek yogurt
1/4 cup good quality store-bought aioli
1/3 cup coriander, chopped
zest and juice from half a lime
Place the grated zucchini, spring onions, mozzarella, chopped parsley and eggs in a bowl and gently mix to combine. Stir in the flour and season to taste with sea salt and freshly ground black pepper.
Heat the oil in a non-stick frypan over medium-high heat.
In batches of three or four, drop tablespoons of batter into the hot oil, flattening gently with the back of a spoon.
Cook for two minutes on each side until golden brown. Remove with slotted spoon and drain on layers of paper towel.
To make the dressing, simply mix together all ingredients in a bowl until combined. To serve, scatter with sea salt flakes and garnish the fritters with fresh coriander and lemon wedges.