As you probably already know, my husband is on a crazy diet. He’s got leaky gut syndrome, which basically means his body isn’t absorbing the nutrients it needs so his arthritis is flaring up big time. It’s due to a candida (yeast) overgrowth in his body. Yeast feeds on carbs and sugar – all the yummy stuff that’s in like 90% of our food.
So he’s done a drastic diet change, and done a pretty damn good job of sticking to it. No cheating yet. He pretty much can eat meat, vegetables, and a little bit of non-gluten grains like brown rice, oat bran, and quinoa. In addition to yeast, he’s allergic to soy and eggs.
Coming up with recipes that’s free of soy, eggs, sugar, and gluten is really hard. Many spices, sauces, and condiments have soy or gluten by-products in them. Heck, even ketchup has sugar in it.
We’ve been trying to get creative with cooking. I know he misses sugary snacks and salty sides like french fries. So tonight I came up with a zucchini fritters recipes that’s free of gluten, dairy and eggs – and perfect for those on a candida diet (stage 2 or 3).
These were absolutely yummy. I would definitely make them again. I highly recommend keeping them on the smaller, thinner side – they come out nice and crunchy. I made larger, thicker fritters and they were still a little gooey on the inside. And if you can have dairy, I think these would be great with a little Parmesan cheese mixed in.
- 1 large or 2 small zucchini, shredded (should make about 2 cups packed down)
- 1/2 onion, shredded
- 1/2 cup brown rice flour
- 1 tsp guar gum (natural binder that you can find at most health food stores)
- 3 tbsp of cooking oil (I used sunflower oil)
- Heat oil in large non-stick pan on medium heat.
- Squeeze all the water out of the shredded zucchini and onion. Use a cloth or paper towel to get out all the excessive water.
- Combine all the ingredients in a large bowl, add salt and pepper to taste, and mix well a few times.
- Form fritters in a pancake shape about 3 inches wide (a little larger than a silver dollar) and heat in the pan.
- Cook until brown and crunchy on both sides. Set aside on a wire cooling rack.
Makes about 10 fritters.