Food | Zucchini Fritters (Pataniscas)
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Zucchini or courgette is one of my favourite vegetables and I love all the ways one can find to honour and eat it. And finding this gluten-free low carb yet nutritious and easy recipe was a game changer for me.
I did this recipe by Downshiftology for the second time and I still love it. The sweetness of the zucchini and the tanginess of the goat cheese (or feta if you feel it's too strong!) is a superb pairing.
This recipe is great for a brunch or a lighter yet fulfilling dinner, or to take to a picnic with a crisp bottle of rosé.
The first time I did it I ate it with rice on tomato sauce and this time around, with a balsamic glazed tomato salad. I must say it is a good idea to eat it with rice as the recipe is strong and a bit acidic, and the tomato salad was acidic enough for a proper balance.
Recipe for 1 person / 5 generous fritters
- 1 large zucchini, grated and drained to remove excess water
- 90-100g of goat cheese in small cubes
- 1 tablespoon of almond flour or corn starch (have tried both, preferred the corn starch)
- 1 egg
- 1/4 of a diced red onion (I used half and it was a bit much)
- 1 tablespoon of olive oil to fry the fritters
- salt and pepper
I follow Downshiftology's recipe for the preparation and cooking. I don't eat yogurt sauces so I have never tried it, but give it a go if it tickles your fancy!
If you try this recipe, let us know!
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Jess
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