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my husband says i have been trying to make latkes (jewish pancakes, usually from potatoes) from everything. he's probably right 
zucchini and feta cheese fritters makes 8 to 10 fritters, 2" - 3"
shred enough fresh zuchini to make one cup -- don't drain
mix in 2 eggs, 2 T. psyllium husk, 1 T. flax seed meal, 1/3 - 1/2 c. mashed feta, a small amount of finely minced onion, salt and black pepper to taste. if it seems too thick add a bit of water.
let sit while you bring an iron skillet -- other fry pans will work, cast iron is just more dependable as far as maintaining an even high heat -- up to a medium to medium high heat.
you can use olive oil (really nice flavor with the zuchini) or butter but you don't need more than a tablespoon to fry them. drop heaping spoonfuls onto the hot surface. don't let them cook too fast, but if the skillet isn't hot enough they will get dry and tough. turn when dark golden brown underneath.
i see many possibilities here for herbs, adding a bit of shredded carrot. my husband says the feta isn't even necessary.
garnishing with sour cream makes these very decadent. one recipe makes a nice side dish or appetizer for two.
spinach and parmesan latkes
1/2 box frozen chopped spinach -- thawed and squeezed out
2 eggs
1 T. psyllium husk
1 T. flax meal
1/4 c. parmesan cheese
salt and pepper to taste
mix and let sit and follow directions above to cook. after it sits, the batter may seem too stiff. add a bit of water and mix until it's a better consistancy.
i have substituted crumbled cooked bacon for the cheese and thought it was good. i think dill, either fresh or dry would be good or basil.
while i'm at it i'm going to throw in my 2 cents on pancakes. they have become my favorite food and will probably be the main food that keeps me happy with this woe.
i believe you can make these with just water for a liquid and save your cream quota for something that really matters -- like that big mug of decaf that is an essential part of the pancake experience. i also do not use any baking powder since the batter is so fluffy and the pancakes rise beautifully without it. you really have to add a pinch of salt or they taste awfully flat, even if you cook them in butter.
cheers
zucchini and feta cheese fritters makes 8 to 10 fritters, 2" - 3"
shred enough fresh zuchini to make one cup -- don't drain
mix in 2 eggs, 2 T. psyllium husk, 1 T. flax seed meal, 1/3 - 1/2 c. mashed feta, a small amount of finely minced onion, salt and black pepper to taste. if it seems too thick add a bit of water.
let sit while you bring an iron skillet -- other fry pans will work, cast iron is just more dependable as far as maintaining an even high heat -- up to a medium to medium high heat.
you can use olive oil (really nice flavor with the zuchini) or butter but you don't need more than a tablespoon to fry them. drop heaping spoonfuls onto the hot surface. don't let them cook too fast, but if the skillet isn't hot enough they will get dry and tough. turn when dark golden brown underneath.
i see many possibilities here for herbs, adding a bit of shredded carrot. my husband says the feta isn't even necessary.
garnishing with sour cream makes these very decadent. one recipe makes a nice side dish or appetizer for two.
spinach and parmesan latkes
1/2 box frozen chopped spinach -- thawed and squeezed out
2 eggs
1 T. psyllium husk
1 T. flax meal
1/4 c. parmesan cheese
salt and pepper to taste
mix and let sit and follow directions above to cook. after it sits, the batter may seem too stiff. add a bit of water and mix until it's a better consistancy.
i have substituted crumbled cooked bacon for the cheese and thought it was good. i think dill, either fresh or dry would be good or basil.
while i'm at it i'm going to throw in my 2 cents on pancakes. they have become my favorite food and will probably be the main food that keeps me happy with this woe.
i believe you can make these with just water for a liquid and save your cream quota for something that really matters -- like that big mug of decaf that is an essential part of the pancake experience. i also do not use any baking powder since the batter is so fluffy and the pancakes rise beautifully without it. you really have to add a pinch of salt or they taste awfully flat, even if you cook them in butter.
cheers