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Mindful : June 2015
June 2015 mindful 33 Zucchini Fritters Makes eight 3-inch fritters 1 pound (450 g) zucchini, coarsely grated 1⁄2 teaspoon sea salt Dash of ground pepper 1⁄2 teaspoon ground coriander 1 tablespoon parsley, chopped 1 garlic clove, finely minced 1 shallot, finely chopped 1 teaspoon lemon zest, finely grated 1 large egg 1⁄4 cup (30 g) millet flour 1⁄4 cup (25 g) oat flour 1⁄2 teaspoon baking powder 2 tablespoons olive oil, plus more as needed Lemon wedges, to serve Crème fraîche or sour cream, to serve Preheat the oven to 250°F (120°C) and prepare a plate covered with a piece of parchment paper; set aside. In a bowl, combine the zucchini with the salt. Toss and let sit for 15 minutes. Then, take a handful of zucchini and squeeze the excess water. Transfer to a clean bowl, and repeat with the remaining zucchini. Season with pepper. Add the coriander, parsley, garlic, shallot, and lemon zest. Stir in the egg, oat flour, millet flour, and baking powder until well combined. In a nonstick frying pan, heat 2 tablespoons olive oil over medium heat. When warm, add 3 or 4 dollops (1/4 cup each) of batter to the pan, and flatten them lightly into 3-inch circles. Cook for 2 minutes on one side until lightly brown. Flip and cook for 2 to 3 minutes on the other side. Transfer to the plate and put the plate in the oven while you continue. Repeat until you run out of the mixture, adding more oil as needed between batches. Serve warm with wedges of lemon and crème fraîche or sour cream. food harvardpilgrim.org/mindfulness Find out how you can partner with the present moment at Take one loooooong breath in... Take one loooooong breath out... Mindfulness is for everyone (Humans welcome.)