Kitchen Wisdom Gluten Free Zucchini Puffs are a light and flavorful appetizer, especially delicious with a glass of white wine and friends on a lovely summer evening.  The zucchini is grated; I use a food processor, which makes the recipe quite easy.  Toss all of the ingredients to combine, spoon onto a cookie sheet and bake.  I use brown rice flour for bulk and potato starch to bind (sorghum, chickpea flour or white rice flour can be substituted for the  brown rice flour). The zucchini mash can be prepared earlier in the day and kept in the refrigerator until ready to bake.

Yields approximately 18 appetizers

2 small Zucchini

¼ cup grated Italian Cheese (Parmesan)

¼ cup gluten free Breadcrumbs*

2 tablespoons gluten free White Rice Flour

2 tablespoons gluten free Potato Starch

Salt

Pepper

1 Egg

 

Pre-heat the oven to 400 degrees, either line a cookie sheet with parchment or oil the sheet and set it aside.  In a small bowl whisk the brown rice flour and potato starch, set aside. Prep the zucchini: wash and cut off ends, shred or grate it in a food processor, sprinkle with a bit of salt and set aside.

In a medium size mixing bowl, use a fork to beat the egg and gradually whisk in the reserved flour.  Toss the zucchini into the egg mixture and thoroughly coat; season with salt and pepper (to taste).  Gradually sprinkle and turn the grated cheese into the mixture.  Finally, gradually toss in the breadcrumbs to thicken  the mixture.

Spoon 2 inch clumps of zucchini mixture in a slight circular motion onto the cookie sheet and place the appetizers approximately 2 inches apart on the cookie sheet.  Bake in the center of a pre-heated oven for 22 – 25 minutes.  Serve immediately or at room temperature.

* I make my own gluten free breadcrumbs, see what I do here

“Zucchini Puffs” by Liz Conforti, Forget What You Know About Wheat(c) 2015

 Some other Kitchen Wisdom Gluten Free Appetizers:

Sausage & Spinach Bocconcini  

 

 

Potato Croquettes

 

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