needless to say i’ve tried a LOT of gluten-free products over those years. it has been mind-blowing to observe the incredible changes in the quality and the sheer number of products available. it remains true that all gluten-free products are not created equal. i suppose like anything else there are some brands that are just better than others.
that is one of the main conversations i have with a gluten-free newbie… what are the good products?
many of the big brands are smart enough to jump into the gluten-free market. i appreciate their efforts (especially if their gluten-free products are really good quality) because those newbies can at least recognize names, labels, and packaging. it doesn’t feel quite so totally overwhelming.
one of those is breton gluten-free crackers. they have made some delicious crackers with a great texture.
the recipe redux gals have challenged us to use those crackers in a gluten-free recipe. we were offered both their gluten-free original crackers with flax and gluten-free herb and garlic crackers. both flavors are ideal for an after-school snack, setting out with a cheese tray, or an addition to a simple lunch. but once ground, they work great as a breadcrumb or flour substitute, too!
i’ve used the herb and garlic crackers in these fritters. the flavor adds a nice kick and works perfectly with the asian twist i was going for.
stay tuned for a few more ideas…
- 2 tablespoons tamari (gluten-free) soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sweet red chili sauce
- 1 teaspoon sesame oil
- ⅛ teaspoon red pepper flakes
- 1½ pounds zucchini, grated
- 1 teaspoon salt, divided
- 1 large egg
- 2 green onions, chopped
- 1 clove garlic, minced
- ½ cup finely ground Breton Gluten Free Herb and Garlic crackers (about 8 crackers)
- 1 tablespoon cornstarch
- ¼ teaspoon pepper
- ½ cup high-temp organic canola oil
- Combine all ingredients in a small bowl. Set aside.
- Combine grated zucchini and ½ teaspoon salt in a colander. Place colander in sink and allow to sit for 15 minutes. Squeeze zucchini within paper towels or a clean kitchen towel until free of ALL excess water. Then squeeze some more. (the key is very dry zucchini.)
- Combine zucchini with egg, green onion, garlic, ground crackers, cornstarch, pepper, and remaining ½ teaspoon salt.
- Heat canola oil in a large skillet over medium-high heat until hot. In a few batches, add ¼ cupfuls of zucchini mixture, pressing on batter to flatten to an even thickness. Cook for 3-4 minutes on each side, or until golden brown and cooked through.
- Drain fritters on a plate lined with paper towels or on a wire rack. Serve with Sweet Soy Dipping Sauce.