Never let it be said that I would pass out diet advice, but I think you would like these zucchini fritters diet or no diet. I have been on a zucchini kick. Zucchini is in such abundance this time of year. I have made zucchini lasagna I will post later, but wanted to let you know about my garbanzo bean flour zucchini fritter.
My breakfast has involved some kind of wheat toast, but when I complained to my doctor about my metabolism being stuck even though I have been trying some changes. (I even showed her my fitbit readings to prove what I have been doing even when she did not ask for proof.)
She said, “Tell me what you ate yesterday”. Since I have been watching my portions, her advice was to replace one wheat carb serving with one more serving of vegetable, and up my exercise by 10 minutes. That sounded manageable. Well it seems to be working one pound at a time. I am satisfied with that as long as it is continues. However, I do not want diet food, I want good food. Well these zucchini fritters fit the bill.
I know that garbanzos are a carb, but my info sheet says to eat more beans. Then I was at the market I saw Bob’s Redmill garbanzo bean flour on sale. I checked it carefully to see if they were just trying to get rid of it because the use-by-date was approaching, but no, it was fresh so I picked up a bag. I substituted the bean flour for the usual wheat flour and it all came together nicely. And, for some reason I stay fuller and don’t crave like when I have something with wheat.
I usually use olive oil when cooking, but this time I used grapeseed oil for a higher heat. I think they crisp up, and brown nicely. I even saved some for the next day and reheated them without a leftover taste.
I am only cutting down on wheat, not completely eliminating it since I have a cake on the to-do list, but just making slight adjustments. This helped me cut down on a serving of wheat without feeling deprived and I loved seeing that number on the scale descending.
So not a diet, but a great way to add another vegetable to your diet. Baby steps.
- 2 cups of shredded zucchini
- half a large onion - small dice
- 1 egg – beaten frothy
- spice –
- 4 tablespoon garbanzo bean flour
- 1 tablespoon grapeseed oil
- shred zucchini – press out moisture; set aside
- dice onion - small dice
- beat an egg frothy
- salt and pepper and spice of choice - cumin or red pepper flakes or your choice.
- add shredded zucchini and onion.
- sprinkle in bean flour a spoon at a time, just until it holds together like a loose batter.
- Paint the bottom of a non-stick skillet with oil.
- Spoon a heaping spoon of zucchini into the oiled skillet; flatten into a fritter.
- Allow to brown on bottom, and then flip over gently to brown other side.
- When crisp, place on a paper towel then a cooling rack to maintain their crispness.
- You can place them in the oven to keep warm on a sheet-pan and cooling rack.
I am taking this to
Cooking and Crafting with J & J
Cindy’s at Amaze Me Monday
Susan’s at Metamorphosis Monday
Charlene’s at Busy Monday’s
Debbie’s at Confessions of a Plate Addict
TheLouLouGirls Link Party
Kathryn’s at http://www.thededicatedhouse.com
Laurie’s at Snickerdoodle Create-Bake-Make Link Party
Lori’s at Tickle my Tastebuds
Kim’s at Wow Us Wednesday
Miz Helen’s at Miz Helen’s Country Cottage
Michael’s at Foodie Friday