My good friend Tara messaged me yesterday that her family was going dairy free for awhile. She is a nutritionist and knows many good recipes but asked my advice for blogs that would have recipes her child could eat. I took this message as a challenge and in my kitchen began to create for the first time since I lost myself at my current job. This week is all about vegan friendly child food that adults can eat as well! The best part about these are that they can be whipped up and cleaned up in 30 minutes flat. So all you busy moms out there make these and enjoy your child a bit more 😉
This message coincided with me attending my local farmers market for the first time to discover the many fruits and vegetables that are now in season! I love spring/ summer and the bounty of variety it offers and being trained at Chez I love to stick with what is in season. Hence this recipe for zucchini fritters, they not only are baby friendly, but you can spice your adult ones up with some hot sauce, mustard, or your favorite dairy free mayonnaise.
3-4 small summer squash (I like to use a combo of colors) grated
1 Cup Whole Wheat Flour
3 Tbsp Flax Seed mixed with 9 Tbsp Water
1 Onion grated
3 garlic cloves minced
1/8 cup fresh parsley
1/2- 1 tsp smoked paprika
1 tsp salt
fresh ground black pepper
olive oil for frying
1. Grate the Zucchini and onion either by hand or with the grater attachment on the food processor. Put the grated vegetables into a nut milk bag or cheese cloth and squeeze out the excess water (see above photo).
2. Add all ingredients to a large bowl and mix well.
3. Heat a cast iron skillet over high heat for 5 minutes. Then spoonful by spoonful (I used an ice cream scoop) add the zucchini mixture to the pan and spread out to a thin layer. Fry each side for 3-5 minutes or until a deep golden brown. Top with your favorite non dairy spread and enjoy!