How about a yummy, grain- free appetizer made entirely of vegetables that won't expand your waistline? With a dipping sauce? YES, and YES! One of the things I really missed when going entirely gluten- free was fun little appetizers that almost 100% of the time, were made with some sort of wheat flour. I love food, and I wasn't about to take this lying down! Hence, my experiments for yummy, clean eats began!
RECIPE Makes about 24 fritters
Fritters:
4 carrots shredded
1 zucchini shredded
6 scallions finely chopped
1/2 Teaspoon Himalayan salt
1/4 Teaspoon black pepper
1/4 Teaspoon white pepper
1/4 Teaspoon garlic powder
1/4 cup organic corn starch
2 eggs
Avocado oil
Chipotle dipping sauce:
1/3 cup Sir Kensington's chipotle mayo
3 Tablespoons Cashew cream*
*Cashew cream can easily be made by soaking 1/4 cup cashews in water for 4 hours on your countertop, or overnight in your fridge. Rinse them after soaking, until water runs clear and blend them with 1/3 cup water.
In a large bowl, mix together shredded carrots, zucchini, scallions, corn starch and spices until evenly distributed. Next add 2 lightly beaten eggs and mix until well incorporated and set aside. Add avocado oil to a shallow frying pan (about an inch worth from the bottom) and heat over medium/ high. In the meantime, mix together chipotle mayo plus cashew cream in a small serving bowl, and set aside. Once the oil is hot, use a large cooking spoon to take a spoonful of the fritter mixture and slide it into the pan. Press down lightly on the top to spread it slightly. Continue to arrange the fritters spacing them apart by an inch. Fry one side for about 3 minutes, and then flip over for another 3 minutes or until golden brown. Remove with a spatula and place on a large platter covered with paper towels to soak up any residual oil. Serve with chipotle dipping sauce.