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Monday, May 29, 2017

ZUCCHINI GRILLED CHEESE FRITTERS








ZUCCHINI GRILLED CHEESE FRITTERS

Wow, these were so good!  One of the best sides I have ever made with zucchini.  Yummy!  The crispy fritters are shaped in a square (to resemble a slice of bread in shape - but check out how low the carbs are!) and one cooks two at time in the frying pan in light-tasting olive oil, top with plenty of Cheddar cheese, top with another fritter… you get the tasty idea.  Crispy, super-flavorful and filled with molten Cheddar cheese. So incredibly good!  I definitely will be buying zucchini and Cheddar cheese in the future simply to make these again and again!  You can easily double this recipe for more people, if desired.

2 cups packed finely grated zucchini (500 mL)
1/tsp salt (2 mL)
1/cup grated Cheddar cheese (60 mL)
1/cup grated Monterey Jack cheese (60 mL)
1/cup chopped green onions (60 mL)
2 tbsp oat flour (30 mL)
  (try coconut flour if grain-free)*
1 egg
1/tsp black pepper (2 mL)
1/tsp salt (1 mL)
2 tbsp light-tasting olive oil (30 mL)
1 cup grated Cheddar cheese (250 mL)

Over a bowl, place grated zucchini (I use my food processor to grate it).  Sprinkle zucchini with 1/tsp (2 mL) salt.  Let sit 10 minutes.  Take handfuls of zucchini and squeeze hard to remove as much liquid as possible.  In medium bowl, set aside drained zucchini.  Add Cheddar and Monterey Jack cheeses, green onions and oat flour, OR coconut flour.  In small bowl, beat egg with fork, adding black pepper and 1/tsp (1 mL) salt.  Add to zucchini.  Stir to combine well.

In large frying pan in 1 tbsp (15 mL) olive oil, place two 1/cupfuls (60 mL) of zucchini mixture.  Spread out into the shape of a small square.  Cook 4 minutes per side.  Place 1/3 cup (75 mL) grated Cheddar cheese on top of one zucchini fritter and place the other fritter on top.  Cook 2 minutes per side and remove just as the Cheddar cheese begins to melt and wants to run out of the zucchini grilled cheese.  Repeat with remaining olive oil and zucchini mixture.

Helpful Hints:  I use two spatulas to stabilize the filled fritters when turning.  Using the oat flour, I achieved crispiness, besides the step where I remove water from the zucchini.  *Since I have not tested it with coconut flour (my husband is too sensitive to fiber), that will be a new experiment.  The oat flour, I think, contributes to the crispiness. These are very filling, so I suggested half a “sandwich” per person, however, I’ve been known to eat a whole one without gaining weight, so not too worry - good calories.  This makes a different and delightful side or even a breakfast…in which case, eat one whole grilled cheese “sandwich.”

Yield:  3 “sandwiches”
Half sandwich per serving
265.4 calories
14.0 g protein
21.8 g fat
0.4 g fiber
3.2 g net carbs 

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For other great Low-Carb, Gluten-Free recipes by the team & me:

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