Protein-y Zucchini Fritters (recipe link and food porn)

Cleopatra_Nik
on 8/6/12 4:55 am, edited 8/6/12 4:56 am - Baltimore, MD

RNY on 01/08/08

Heather, since I now know you are not a seafood lover, I will invite you in advance to use different seasonings than I have for this dish. But loooooook:

These are my protein-y zucchini fritters. They:

-have great stats (and for once I actually give the stats in the blog post)
-are made using absolutely NO FLOUR OR BREAD CRUMBS!
-are not prepared by deep frying
-sport a DAMN decent protein count
-CAN be modified to be completely vegetarian (which I also touch on in the post)

So if you, like Heather, ever find yourself up to your EYEBALLS in zucchini, try these out. You'll be glad you did!

http://bariatricfoodie.blogspot.com/2012/08/niks-protein-y-z ucchini-fritters.html

RNY Gastric Bypass 1-8-08 350/327/200 (HW/SW/CW). I spend most of my time playing with my food over at Bariatric Foodie - check me out!

nfarris79
on 8/6/12 4:58 am - Germantown, MD

RNY on 04/13/11

SO doing this!

First ultra: Stone Mill 50 miler 11/15/14 13:44:38, First Full Marathon: Marine Corps 10/27/13 4:57:11, Half Marathon PR 2:04:43 at Shamrock VA Beach Half-Marathon, 12/2/12 First Half-Marathon 2:32:47, 5K PR Run Under the Lights 5K 27:23 on 11/23/13, 10K PR 52:53 Pike's Peek 10K 4/21/13, (1st timed run) Accumen 8K 51:09 10/14/12.

Cleopatra_Nik
on 8/6/12 5:39 am - Baltimore, MD

RNY on 01/08/08

My mouth is very confused. Happy, but confused.

RNY Gastric Bypass 1-8-08 350/327/200 (HW/SW/CW). I spend most of my time playing with my food over at Bariatric Foodie - check me out!

hedrider
on 8/6/12 6:12 am - Midlothian, TX

RNY on 03/29/10

Ooh. Intriguing.

I actually don't mind the seasonings, I have them all in my pantry actually. It's the fishiness that I mind. :)

These sound good. I might try baking some of them though just to play around with it. I try to avoid pan frying, although this *technically* doesn't really qualify as pan frying... technically. And maybe greek yogurt instead of mayo? Since you know just the thought of mayo makes my tummy churn. I'm like Pavlov's dogs, in reverse.

And TVP, I wonder how that work as a breading in other recipes... That is a concept that intrigues me as well. Have you tried that?

Heather
Since 2008 my team has raised over $42,000 to fight breast cancer.

Cleopatra_Nik
on 8/6/12 6:27 am, edited 8/5/12 6:30 pm - Baltimore, MD

RNY on 01/08/08

There is very little caloric differential between the canola mayo and Greek yogurt and the mayo yields a moister fritter (it's one tablespoon of a little bit of fat that this thing NEEDS with the TVP). If you do go for Greek yogurt I'd use more than just one tablespoon to get more moisture in there. You don't taste the mayo in the final product. It is simply there to preserve moisture.

So far as the baking, the dryness is my concern there too. I tried microwaving the sucker by itself the first time I reheated and...yeah...it didn't go so well. Pan frying is quick and it keeps the fritter moist. But try it and see what you get!

I have used TVP as a BINDER before. Breading, not so much. It saps the moisture out of stuff so I only really use it as a binder in things with watery veggies.

RNY Gastric Bypass 1-8-08 350/327/200 (HW/SW/CW). I spend most of my time playing with my food over at Bariatric Foodie - check me out!

hedrider
on 8/6/12 7:02 am - Midlothian, TX

RNY on 03/29/10

I'll try it. I just have this physical/mental reaction to mayo, even in little doses. I just can't do it. Now, of someone else made it, gave it to me and I couldn't taste it and it was such a small amount I would have zero issues at all. It's a mental thig that has a physiological response.

Heather
Since 2008 my team has raised over $42,000 to fight breast cancer.

Cleopatra_Nik
on 8/6/12 7:05 am - Baltimore, MD

RNY on 01/08/08

Are you averse to butter? Butter can work too.

Basically the issue is this: TVP absorbs water pretty well so you don't wan****er to be your added moisture in this cuz TVP will suck it up. It will, not, however, suck up a bunch of fat. So a little butter, a bit of EVOO, any of those would work. I would not put a full tablespoon of EVOO though. Maybe a teaspoon or so? With butter you might melt it down and use...I'd say half a tablespoon to a tablespoon. Depending on your comfort level there.

If you use salted butter, reduce the amount of salt you use in the zucchini to just a pinch.

RNY Gastric Bypass 1-8-08 350/327/200 (HW/SW/CW). I spend most of my time playing with my food over at Bariatric Foodie - check me out!

hedrider
on 8/6/12 6:13 am - Midlothian, TX

RNY on 03/29/10

And I have a couple foot longers that I need to use up soon!

Heather
Since 2008 my team has raised over $42,000 to fight breast cancer.

Kallen27
on 8/6/12 7:07 am

Sounds great but what is TVP?

Cleopatra_Nik
on 8/6/12 7:08 am - Baltimore, MD

RNY on 01/08/08

Click the link that says "what is TVP" in the blog post. :)

RNY Gastric Bypass 1-8-08 350/327/200 (HW/SW/CW). I spend most of my time playing with my food over at Bariatric Foodie - check me out!