Leek Zucchini Fritters (gluten-free)

Ramps (wild leeks), a fun early season local treat

I have to say, these babies are so tasty I’d like to make them every week. In fact, maybe I will. When cooked traditionally, they are fried and delicious (thus “fritters”). But if you’re not feelin’ the oil, you can also cook them like little pancakes on a dry griddle and they’re still completely satisfying. I’d argue that some oil (when properly chosen) is good for us sometimes, but if you’ve been overdoing it recently, perhaps the lighter version is for you.

The inspiration for this recipe started with a friend mentioning leek fritters a few months ago and it getting stuck in the back of my brain, only to pop out when I saw ramps (wild leeks that come out early in the season) being offered on Idaho’s Bounty, our local/sustainable food co-op. After perusing a recipe in Ottolenghi’s beautiful book, Plenty (if you don’t have it, it’s terrific for inspiration!), and Googling about, here’s what I came up for a gluten-free version, with a little extra vegetable-y goodness from our old friend, the zucchini.

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Multi-Grain Waffles

Simple & delicious. Oh, yea, and gluten free!

3 cups teff flour
1 cup millet flour
1/2 cup buckwheat flour
1/2 cup quinoa flour
4 cups kefir

1 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
2 large eggs, slightly beaten
6 tablespoons melted butter
1- 1 1/2 cups water

Soak flours in kefir overnight (optional, but here’s why). Mix everything together, adding enough water to make a thick but still pourable batter (amount will depend on thickness of your kefir and absorbency of the flours), and cook in waffle maker per usual. Top with butter, real maple syrup, berries, whatever! YUM!

Adaptations:  These have a fun sourdough flavor from the kefir, but if you want them less sour, simply adjust the ratio of kefir & water.

(If you wanna know why these flours, click here.)