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
- salt
- pepper
- 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
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Love this idea Madonna. I will try this when we get back home. Glad you are having success with weight loss. We continue to work on it.
Baby steps, Penny. Have a good time and hope you have lots of recipes/ideas when you return.
I have never thought about making fritters with zucchini. These look good! I’m trying to loose some weight, too, but it’s going v-e-r-y slowly! lol Have a good week! Hugs…Debbie
I hope you will give them a try Debbie. And yes, it is slow going. 🙂
These look yummy! I love zucchini and only recently started using it in place of noodles, however my favorite is coco zucchini bread. Diet disaster after one bite. lol
Coco zucchini bread sound delish. Diet disaster. lol
I try to eat fewer carbs, too, and save the carbs for something special (like cake!). I’ve had success with coconut flour (takes a very little) and almond flour. I haven’t tried garbanzo bean flour, but these fritters look delicious!
This has been my first experience with garbanzo bean flour. I am a little apprehensive about coconut flour. I tried coconut sugar and my lips looked like I had injections and took a week to get back to normal, but I may not have an issue with flour. I may get brave and try it.
The fritters do look so crispy and the egg on top is a great addition for protein.I have never tried garbanzo bean flour, but thank you for your recommendation, Madonna.
I hope you will give them a try Kitty.
Sounds yummy, as well as healthy! But under ingredients half a large onion is listed, however I don’t see it mentioned anywhere else. Is it a garnish? thanks, Chris
I am so sorry. I have made these so many times now, I forgot others may not know. Shred the zucchini and small dice the onion – so they get done at the same time. Mix them together and add them to the egg mixture. Be sure to squeeze out the moisture in the zucchini so they don’t steam – you want them crispy. If you want or need any further instructions just let me know.
Thank you for asking.
Congratulations!
Your awesome post is featured on Full Plate Thursday this week and is pinned to our Features Board. Hope you enjoy your weekend and your new Red Plate!
Miz Helen
I love zucchini fritters! It’s one of the best things I love about growing zucchini. That egg on top – oh my delicious!
You don’t even miss the toast. 🙂 With all your zucchini I hope you will give these a try.