Zucchini Fritters with fresh Tomato Salsa

These zucchini fritters are delicious!  They are a wonderful way to take advantage of all the variety of colors and shapes that make up delicious fall zucchini.  These zucchini fritters have extra oomph, in my opinion, thanks to the addition of fresh dill and crumble feta cheese.  (Feel free to add a little extra feta if you like).  I have enjoyed eating the fritters on their own, but they're fun with fresh homemade minty tomato salsa.  Add a little hot pepper for an extra kick.

Homemade gluten free zucchini fritters with fresh tomato salsa

Zucchini Fritters with Fresh Tomato Salsa
based off a recipe on foodnetwork.com by Milliker & Feniger

In a large bowl, mix and let sit 20-60 minutes (longer is better) to allow water to leach out:
3-4 medium zucchinis
2-3 tsp salt

In a large bowl, mix together:
1/2 cup crumbled feta
1 Tbsp fresh dill, diced
1 tsp dried parsley
1/4 onion, finely diced
2 eggs
1/4 cup Kristin's Gluten-Free Flour Mix (or regular flour, if not GF)
1/2 - 1 tsp ground pepper

Heat in a large frying pan, over medium-high heat avocado oil, enough to just cover the bottom of the pan. (If you don't have avocado oil, you can use another oil that is good for high-heat cooking)

While oil is heating, squeeze handfuls of zucchini to remove as much water as possible, then add handfuls of zucchini to the feta mixture.  Mix thoroughly.

Scoop small 1-2 teaspoon sized scoops of mixture onto hot oil.  Flatten each scoop with a spoon.   Cook 2-3 minutes per side, until nicely browned.  Put on paper towel-lined pan after frying.

Frying the zucchini fritters in just a thin layer of oil. 

They disappear quickly around here!  I love them nicely browned for an extra bit of crunch.

These are delicious on their own, or paired nicely with something like a fresh tomato salsa, such as the one below (seasoned with mint instead of cilantro).

Tomato Salsa
based off a recipe on foodnetwork.com by Milliker & Feniger
Mix in a bowl:
2-3 tomatoes, seeded and diced (this helps so it's not as liquid-filled)
1/2 bell pepper, diced
1 jalapeno, seeded and finely chopped
1 small onion, diced
1 Tbsp olive oil 
1-2 Tbsp apple cider vinegar or similar vinegar
5 fresh mint leaves, finely diced
1/4 tsp paprika
salt & pepper, to taste

Fresh tomato salsa with mint & jalapeno 

Gluten Free Apple Fritters!!!

Apple + Donuts = Apple Fritters!!!  I used fresh-picked MacIntosh apples we picked at local Olde Towne Orchard.  (It's gorgeous and located in the midst of fall-coloured leaves at the moment).  You'll want to make sure you use apples that are the quick-cooking kind, or you'll end up with bites of crunchy apple throughout your fritters.  The MacIntosh were perfect for fritters, because they soften very quickly during cooking.  These are so easy to whip together and fry.  You can roll them in cinnamon-sugar when done or drizzle in a butterscotch (this purchased buttermilk syrup mix is delicious, though not appropriate for those who are more sensitive to gluten) OR homemade caramel sauce, which is equally delicious.  Enjoy!

Fresh Gluten-Free Apple Fritters rolled in Cinnamon-Sugar

Gluten Free Apple Fritters!!!
makes ~36 small fritters

I chop the apples first so they're ready to be mixed in.

Whisk together in a large bowl:
2 cups Kristin's Gluten-Free Flour Mix
1/2 cup sugar
3 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt

Start heating 1" Avocado Oil (or other frying oil of your choice, but this makes the MOST delicious crisp edges on the donut holes) in a high-sided frying pan over medium to medium-high heat.  I tend to re-use frying oil several times, particularly if frying non-meat/fish items like donuts.  I'll use this again for Navajo tacos, hand-held fruit fry pies, and samosas!  *I aim for 350F - 375F*

In a small bowl mix together:
1 cup milk (lactose-free works great!)
1 egg
1 tsp vanilla bean paste (or extract)

Add to dry ingredients:
2 cups diced & peeled Macintosh apples (or other type of apple that cooks quickly) 
Milk mixture

Mix with a spoon until thoroughly combined.  Let rest 5-10 minutes.

Prepare a small bowl of cinnamon sugar (1/2 cup sugar/1-2 Tbsp cinnamon) to roll donuts (optional).

Line 1 cookie sheet with foil to place donuts after cooling a bit and/or rolling in cinnamon-sugar.  Line 1 cookie sheet with a double layer of paper towel to place cooked donuts to drain.

Use a small (1 Tbsp) sized cookie scoop to scoop batter into the hot oil.  I tend to make more messy scoops for fritters compared to donut holes.

In either case, let the apple fritters cook until browned on one side before flipping to the other side.  I usually give them about two minutes per side.   A lighter brown will give you a softer fritter and a darker brown will give you a more crispy fritter.

GF Apple Fritters browning in Avocado Oil 

Remove donuts to paper towel-lined pan to drain/cool.   Repeat with remaining batter.

GF Apple Fritters after frying

When fritters have cooled enough for you to touch but are still hot, roll fritters in cinnamon-sugar and place on foil-lined pan OR transfer directly to foil-lined pan to eat later when drizzled in caramel sauce.

GF Apple Fritters are delicious rolled in cinnamon-sugar

You can use a store-bought butterscotch or caramel sauce OR make your own homemade caramel sauce to serve alongside apple fritters, if desired.
Enjoy!!!

We drizzled these with a delicious butterscotch sauce, but you can use any kind you like! 

Homemade Blueberry Fritters! (with plain OR cream cheese glaze)

We love fresh blueberries here, particularly the tiny, sweet low-bush blueberries.  They're delicious in all sorts of recipes - blueberry pie, jams, blueberry pancakes, blueberry muffins, blueberry bagels.  But, there's something fun about eating blueberries in blueberry fritters.  I was inspired to whip some up when my sister told me she happily enjoyed a tasty blueberry fritter (not GF) at a new donut place near her in Texas.  It seemed appropriate to whip up some myself so we, too, could enjoy blueberry fritters! Enjoy!

Fresh blueberry fritters with a cream cheese glaze

Fresh blueberry fritters with plain glaze

Homemade Blueberry Fritters! (with plain OR cream cheese glaze)
Makes ~24 small fritters

Mix together in mixer:
2 cups Kristin's Gluten-Free Flour Mix
1 1/2 tsp quick (rapid-rise) yeast
1/3 cup sugar
1/2 tsp cinnamon

Mix in a beat 3-4 minutes:
1 cup buttermilk *see note below to make your own (lactose-free, even!)
1 egg (or 2 medium-sized eggs, for a bit richer consistency)
2 Tbsp butter, melted
1 tsp apple cider vinegar

Fold in:
1-2 cups fresh blueberries (small, sweet berries are best)

Cover bowl and let rise in a warm location ~1 hour.

In a large, frying pan w/ high sides heat 1 - 1 1/2" frying oil of your choice over medium-high heat.  Once oil is heated (you can check by dropping in a tiny piece of dough - it should start bubbling and start browning within ~1 min), use a medium-sized cookie-scoop to drop 2 Tbsp size scoops into the oil.  Scoop gently so you don't deflate the dough.

Cook ~6-8 fritters at a time so you don't cool the oil.  They should cook ~2 minutes per side (~4 minutes total) until nicely browned.  Remove from heat and place on a wire rack.  Glaze (2 recipes below) while still hot.  Glaze can be applied with a spoonful over each fritter or by quickly dipping the fritters. (I prefer to just spoon it on).

Plain Glaze:
Mix together:
1 oz hot water
1 cup powdered sugar (more, if you want a thicker glaze)
1/4 tsp vanilla extract (optional)

OR

Cream Cheese Glaze:
2 oz cream cheese
1 cup powdered sugar
pinch salt
1/2 tsp vanilla bean paste (or extract)
milk, to desired consistency

A fresh blueberry fritter, packed with delicious tiny blueberries

*To make 1 cup buttermilk: 
In a 1 cup measuring cup add 2-3 tsp white vinegar OR fresh lemon juice.  Add milk (lactose-free works) up to 1 cup.  Let rest 3-5 minutes.