I was going to make zucchini fritters today, but I was running out of time before work so I quickly changed plans and made what I call: a zucchini fritter--tata; the ingredients in this recipe are normally those used in fritters (hence the flour) but the outcome, which was one large pie was more fritata-like. And the taste? A pleasant combination of the two -- and with a lot less fat than normal fried fritters.
Zucchini Fritter-tatas (gluten-free, dairy-free, vegetarian)
4 zucchini grated
1/2 cup rice flour (any kind should do)
4 eggs, beaten
1 teaspoon paprika
1 teaspoon salt
1 teaspoon pepper
2 tablespoons olive oil
Preheat oven to 375
Place the grated zucchini on a bed of paper towels and let stand for twenty minutes to rid the zucchini of some of its water. In a bowl combine the flour, paprika, salt and pepper. Next, add the eggs and finally add the zucchini. Stir to combine. Meanwhile, add the oil to a medium-sized skillet on medium-high heat. Pour the zucchini mixture into the pan and cook for ten minutes undisturbed. Then, place the pan in the oven and finish cooking for about fifteen more minutes, or until the top has lightly browned.
Serve room temperate or cold.