Zucchini and mascarpone fritters
These zucchini and mascarpone fritters combine healthy vegetables with egg yolk, mascarpone cheese and lots of herbs for a fun lunch or light dinner option. A vegetarian and low histamine recipe.
Servings: 5 fritters
Ingredients
- 2 medium zucchini grated
- ¼ cup spelt flour
- 1 garlic clove minced or finely diced
- 2 egg yolks
- 2 tablespoon mascarpone cheese
- 1 tablespoon chives diced
- 2 tablespoon mint diced
- pinch salt
- pinch black pepper optional
- 1 tablespoon olive oil
Instructions
- Place the grated zucchini in a clean tea towel, pull up by the corners and squeeze (over the sink) out as much liquid as possible.
- Add all the ingredients to a bowl, except the olive oil. Stir very thoroughly until you have a fairly wet batter. If it seems too wet then add a touch more flour.
- Drizzle the oil into a pan, and then on a medium heat spoon a couple of tablespoon of your fritter 'batter' into your hands. Roll into a ball, then place in the pan. Press down on the fritter with a spatula to form the fritter shape.
- Cooking time will vary depending on how thick the fritter is. Fry for 3-5 minutes until golden brown. Carefully flip with a spatula to cook the other side. You may need to add a little more oil to the pan if it gets too dry as you cook the fritters.
Notes
- Ensure that you squeeze as much liquid out of the zucchini as you can so that the batter isn't too wet.
- You may need to add more oil to the pan as you fry the fritters if you are doing so individually.
- If you are gluten free then please note that spelt flour does contain gluten. I haven't used another flour, but I would think gluten free flour should work fine.
- garlic, which scores 1.
- chives, which score 1.
- black pepper, which scores 2.
- spelt scores 0 but has a ? as a liberator and the note: 'Prefer old varieties. Modern ATI-varieties modified by cultivation are often not well tolerated'.