My Zucchini fritters are fortified with oatmeal flour to increase nutrient density and offer a fiber-rich solution!
It’s a known fact that many Americans eat 10 to 15 grams of total fiber per day, while the USDA recommended daily amount for adults up to age 50 is 25 grams for women & 38 grams for men.
In recent years I have discovered the power of almighty oatmeal flour & started using it as a substitute for regular flour in cooking.
From fritters to frittatas to soup thickeners, oatmeal will do you so much beneficial carb & fiber service that plain flour can’t match!
Also, this recipe can be adjusted to meet your other diet needs. Freshly grated turmeric roots, garlic, other herbs & spices & even chopped nuts like walnuts are all welcome!
Ingredients
2 large green zucchini (20 oz)
2 large eggs
1 cup rolled oats
1/2 cup sliced scallion
1/3 cup chopped parsley
2 tbsp kosher salt, divided
1/2 tsp black pepper
1/2 cup crumbled feta
1/4 cup olive oil
Instruction
1. Pulverize your oats in a food processor. Set aside.
2. Using a box grater, grate the zucchini on the large side. Place the grated zucchini in a big bowl & mix in 1 tbsp of kosher salt to draw the moisture out. Let it sit for 20 minutes, transfer it to a clean kitchen towel, & squeeze out any excess moisture. You want the zucchini to be as dry as possible.
3. In a large mixing bowl, combine the grated zucchini, pulverized rolled oats (oatmeal flour), eggs, sliced scallions, chopped parsley, black pepper, & 1 tbsp kosher salt. Mix well until all the ingredients are evenly distributed. Once mixed, carefully fold in the feta with a spatula.
4. In a large skillet, heat a tablespoon of olive oil over medium heat. Carefully place the fritters into the hot oil, & gently press down with a spoon or your fingers to form patties about 2 to 3 inches in diameter.
5. Cook for about 3-4 minutes on each side or until they turn golden brown & crispy. Repeat the process to cook all your batches, & try to avoid overcrowding the skillet.
Enjoy zucchini fritters with sour cream or tahini sauce & your favorite bread!
It’s a known fact that many Americans eat 10 to 15 grams of total fiber per day, while the USDA recommended daily amount for adults up to age 50 is 25 grams for women & 38 grams for men.
In recent years I have discovered the power of almighty oatmeal flour & started using it as a substitute for regular flour in cooking.
From fritters to frittatas to soup thickeners, oatmeal will do you so much beneficial carb & fiber service that plain flour can’t match!
Also, this recipe can be adjusted to meet your other diet needs. Freshly grated turmeric roots, garlic, other herbs & spices & even chopped nuts like walnuts are all welcome!
Ingredients
2 large green zucchini (20 oz)
2 large eggs
1 cup rolled oats
1/2 cup sliced scallion
1/3 cup chopped parsley
2 tbsp kosher salt, divided
1/2 tsp black pepper
1/2 cup crumbled feta
1/4 cup olive oil
Instruction
1. Pulverize your oats in a food processor. Set aside.
2. Using a box grater, grate the zucchini on the large side. Place the grated zucchini in a big bowl & mix in 1 tbsp of kosher salt to draw the moisture out. Let it sit for 20 minutes, transfer it to a clean kitchen towel, & squeeze out any excess moisture. You want the zucchini to be as dry as possible.
3. In a large mixing bowl, combine the grated zucchini, pulverized rolled oats (oatmeal flour), eggs, sliced scallions, chopped parsley, black pepper, & 1 tbsp kosher salt. Mix well until all the ingredients are evenly distributed. Once mixed, carefully fold in the feta with a spatula.
4. In a large skillet, heat a tablespoon of olive oil over medium heat. Carefully place the fritters into the hot oil, & gently press down with a spoon or your fingers to form patties about 2 to 3 inches in diameter.
5. Cook for about 3-4 minutes on each side or until they turn golden brown & crispy. Repeat the process to cook all your batches, & try to avoid overcrowding the skillet.
Enjoy zucchini fritters with sour cream or tahini sauce & your favorite bread!