Zucchini and Feta Fritters with Roasted Red Pepper Dip

prep: 1 hour
cook: 20 minutes

makes 8 fritters

for the fritters you’ll need…
3 medium size zucchinis (about 1 lb.)
2 teaspoons salt
½ cup flour
1 teaspoon baking powder
1 tablespoon Italian seasoning
2 large eggs, beaten
6 ounces feta cheese, crumbled
2 cups frying oil (canola, vegetable or peanut)

for the roasted red pepper dip you’ll need…
2 cloves garlic, peeled
½ cup toasted almonds
3 large roasted red peppers, drained
1 teaspoon white vinegar
1 tablespoon extra virgin olive oil
salt and pepper to taste

let’s get to it…
Chop the garlic and almonds together in a food processor. Add the peppers, vinegar and oil and process until blended. Season with salt and pepper to taste. Remove from processor, place in a serving bowl, and set aside.
Line a baking sheet with paper towels; set aside. Heat oven to 165°F.
Shred the zucchini in a food processor. Remove zucchini and place in a large colander. Toss zucchini with 1 teaspoon salt and let drain 30 minutes. Place a clean kitchen towel on counter, spoon zucchini onto towel, roll up and wring out; set aside.
Combine flour, baking powder, 1 teaspoon salt and Italian seasoning in a large bowl.
Whisk in beaten eggs, zucchini and ¾ of the feta cheese.
Pour oil (enough to cover the bottom) into a large 12-inch skillet and heat on medium high for 3 to 4 minutes. Using a ¼-cup measuring cup, scoop out fritter mixture and drop into oil; repeat 3 more times until 4 fritters are in the skillet, being careful not to crowd the pan.   Cook for 2 minutes, turn and press down gently on fritter. Cook for 2 to 3 minutes longer or until firm and golden. Remove from oil and place on baking sheet in the oven to keep warm. Repeat with remaining fritter mixture.
Serve immediately or cool completely and then freeze, with a piece of parchment paper between each fritter.

Baked Teriyaki Tofu

prep: 10 minutes
bake: 30 minutes

you’ll need…
1 package (16 ounces) super or extra firm tofu
¼ cup teriyaki sauce (gluten free)

let’s get to it…
Preheat oven to 350°F. Spray a baking sheet with non-stick cooking spray, or lightly brush baking sheet with olive oil.
Place the tofu in a colander and drain the liquid. Place a paper towel on top of the tofu and press gently to remove any remaining water.
Remove the tofu from the colander and place on a cutting board. Slice into 1-inch thick pieces and then into strips or cubes.
Place tofu on baking sheet. Spray tofu with non-stick cooking spray, or lightly brush with olive oil.
Bake for 20 minutes; turn and bake 15 minutes longer or until lightly browned.
Remove from oven and cool for 10 minutes. Place tofu in a medium size bowl; pour teriyaki sauce over tofu and toss gently to coat. Drain on a paper towel for 5 minutes. Enjoy immediately or refrigerate up to 5 days in an airtight sealed container.

cooking know-how: for another really great tofu recipe, click here!