Tomato Zucchini Fritters
- 1 cup whole-wheat pastry flour
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1 teaspoon dried oregano
- 1 pinch cayenne
- 2 eggs
- 1/4 cup soy milk
- 1 clove garlic, creamed with salt
- 1 cup shredded zucchini
- 2 Roma tomatoes, seeded, cored and finely
Heat 2- to 3-inches of canola oil in a deep, heavy saucepan to 365 to 375 degrees.
Whisk together the dry ingredients in a large bowl. In another bowl, whisk together the eggs, soy milk and garlic mixture. Stir wet ingredients into the dry ingredients until well combined. Fold in the zucchini and tomato.
For each fritter, drop a 1/4 cup of batter into the hot oil. Watch the temperature of the oil—keep it consistent. Cook fritters until they are nicely browned and cooked through, about 4 to 6 minutes. Drain on paper towels and serve immediately or keep warm in a low oven.