Here's a converted recipe:
Zucchini Fritters
Serves 2, Yield=6
2 cups coarsely grated zucchini
1/2 cup coarsely grated turnip
kosher salt
pinch of oat fiber (or soy flour - to absorb moisture)
1 egg
1 tablespoon chopped chives (or whatever herb you like)
1 tablespoon chopped mint (or whatever herb you like)
zest of one lemon
1/8 cup diced white onion
1 tablespoon unsalted butter
1. Place the grated zucchini and turnip in a colander. Spread the veggies out to allow for maximum surface area exposure and sprinkle all over with kosher salt. Let sit for at least 30 minutes to drain.
2. After the 30 minutes, squeeze veggies out and wrap in paper towels. Squeeze again. [Note: The veggies will not drain out enough liquid on their own in the collander, so squeezing them with a paper towel is a critical step to mopping up that moisture.] Open up the paper towel and spread out your veggies. Sprinkle with a pinch of oat fiber to soak up leftover moisture.
3. In a bowl, whisk together egg, herbs and lemon zest. Add salt and pepper to taste. Add onion and grated zucchini-turnip mixture. Stir well.
4. Preheat over to 200˚F. Place a foil-lined cookie sheet in the oven. Heat a large skillet over medium-high heat. Melt 1 tablespoon of butter. When foam subsides, drop a spoonful of your fritter batter in. Gently pat with a spatula to flatten out the fritters, which will help make them crispy.
5. Cook about 3 fritters at a time until golden brown on each side. Place fritters in the oven while you make additional pancakes. Serve as soon as possible.
