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Recipe:
2 cups of zucchini, grated
½ red pepper, peeled and minced
1 shallot peeled and minced
2 tbs cauliflower, grated
1 tsp baking powder
1 tsp minced Jalapeño (if the kiddos are eating these, then I omit)
1 egg, beaten
1-2 tsp corn starch
6 tbs brown rice flour (plus more, if needed)
½ tsp salt
1 tbs freshly grated Parmesan cheese
½ cup vegetable oil (plus more if needed)
½ tbs butter plus olive oil
Grate zucchini into a bowl. Place into a nut bag or cheese cloth and squeeze out as much juice as possible. Discard, or drink! Cook red pepper and shallot in butter and olive oil for 5 minutes until tender. Add cauliflower and cook for another 2 minutes. Let cool, then add to grated zucchini mixture. Add jalapeño, then egg. Mix cornstarch, brown rice flour, and salt in a separate bowl. Combine with zucchini mixture. Stir in Parmesan cheese. If the batter still seems too wet, add 1 tbs of brown rice flour.
Heat oil in a pan. Carefully drop a tablespoon of the batter into the pan and gently press down until the buttons are about 1 inch thick. Continue, making sure none of them are touching. Cook for 3 minutes (or until crispy golden brown), then carefully flip. Cook for another 3 minutes until crispy golden brown. Transfer to a metal rack over a paper towel. Continue cooking in batches.
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Editor: Emily Hughston Hoffman
Негізгі бет Тәжірибелік нұсқаулар және стиль Christmas Zucchini Buttons
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