Alkaline Jalapeno Zucchini Cakes

Jalapeno Zucchini Fritters

From the Food Files of the Urban Naturalist’s Association 

2 cups shredded zucchinni 

¼ of a medium sliced red onion (about ⅓ c.)

½ of a jalapeno minced

2-3 T chickpea flour

1T spring water per each 1T flour

1T Alkaline Seasoning from The Food Architect 

(available at www.thefoodarchitectindy.com)

1 t of either grapeseed or avocado oil

(Makes 4 fritters) 

Instructions:

1. Rise, dry and shred zucchini squash. Chop onion and jalapeno and set aside..
2. Squash is high in moisture. With clean or gloved hands, squeeze the water from the squash into a separate bowl. Set this aside.
3. Add the onion and peppers to “dry” squash.

4. In separate bowl, combine flour, seasoning and the ( squash) water until an egg like consistency.

5. Pour the chickpea batter over the squash and coat well.

6. On pre-heated oil in cast iron, spoon onto sizzling skillet. Add to oven heated at 400 degrees.
7.  Allow to oven fry for 5-7 minutes each side or until nice crisp and browned. 

Serve while crisp and hot. Alone for a quick snack children may enjoy or for an easy dinner over quinoa as a rice replacement. 

#alkalinevegan #plantbased #eattolive #healthiswealth 

The Urban Naturalist’s Association is an Indianapolis small business that intends to respark wellness in communities that look like hers by engagment with nature and the natural world as a means of reconnecting spiritual, mental, emotional and physical wholeness. You may connect with them via social media. 

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