by fineartdaily
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fineartdaily's Notes:
1 medium zucchini, grated Ask a question about this ingredient
3 tablespoons finely chopped poblano Ask a question about this ingredient
3 tablespoons finely chopped onion Ask a question about this ingredient
1 cup mixed fresh herbs - lots of basil, lime basil, parsley, orgegano, thyme and chives Ask a question about this ingredient
1-2 tablespoon lime juice Ask a question about this ingredient
1/4 cup flour Ask a question about this ingredient
2 teaspoons baking powder Ask a question about this ingredient
1 egg Ask a question about this ingredient
1/2 teaspoon chili powder Ask a question about this ingredient
1/2 teaspoon Spanish parika Ask a question about this ingredient
1/4 teaspoon cumin Ask a question about this ingredient
Salt and pepper Ask a question about this ingredient
Vegetable oil for frying Ask a question about this ingredient
Adobo sauce Ask a question about this ingredient
1-2 Adobo chilis with tomato sauce mixed in 1/3 cup best-quality mayo Ask a question about this ingredient
Heat oil (about an inch) in iron frying pan. Grate zucchini and mix all of the fritter ingredients in a bowl just before you're ready to start frying. (If you do it too soon, the zucchini will give off a lot of its water and the fritter will be gummy rather than light.). Ease batter into hot oil by tablespoons-full. Pat into a flattish cake. Fry on medium high heat until golden and cooked through. Drain on paper towels. Serve with adobo sauce. (And Margaritas on the side!)
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Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
