If you’re a newbie to gluten-free cooking, this super-munchable recipe is the perfect place to start! It’s full of classic gluten-free cooking tricks like using almond meal for perfect consistency. Mikaela Reuben is one of healthy Hollywood’s favorite personal chefs and these killer zucchini fritters show us exactly why. Very few gluten-free recipes give us the munchies and keep us coming back for more!
Says Mikaela, “Because these vegetable-dense morsels of goodness are easy to eat on movie sets, yam and zucchini fritters have become a favorite for some of my actor clients. They are a great way to satisfy a snack craving, and they make a wonderful addition to a breakfast with eggs, as a topping on a lunch salad, or as a part of dinner! Yams are rich in fiber and vitamin A, and taste amazing served in this smoky fritter form.”
Get right to it and whip these up for weekend and afternoon snacks!
Gluten-Free Zucchini Fritters
3 cups grated peeled yam
2 ½ cups grated zucchini
1 cup grated sweet onion
1 Tbsp dijon mustard
2 Tbsp olive oil
1 ½ tsp smoked paprika
2 tbsp honey
1 tsp sea salt
½ tsp fresh ground pepper
1 tsp garlic powder
2 cups finely ground almond meal
Preheat oven to 350°.
Add the yam, zucchini and onion to a bowl.
In a separate dish mix the dijon, olive oil, smoked paprika, honey, sea salt, pepper and garlic powder. Stir well to combine.
Add this sauce to the grated vegetables and coat well.
Add almond meal and mix everything together well with hands.
Shape small patties into circles that are 2-inches wide and 1-inch thick.
Place parchment onto a baking sheet and spray or rub with olive oil or coconut oil. Place fritters on sheet equally spaced from one another.
Bake 40 minutes on one side then carefully flip and bake for 40 on the other side.
Let fritters cool and then eat!