2 large zucchini
1/4 cup sliced almonds
1/2 block tofu, drained
1/2 cup whole wheat flour
2 Tablespoons cornstarch
1/2 tsp. garlic powder
1 1/2 tsp. onion powder
Salt to taste
1/4 cup sesame seeds
1 Tbsp. sweet paprika powder
The batter must be thick but not so stiff that it would be a dough. In a bowl, mix all the ingredients for the batter.
Wash zucchini and cut them lengthwise, then in smaller pieces.
Heat up a skillet that has been barely "painted" with olive oil. Drop the
zucchini pieces into the batter, and then scoop them with a cooking spoon
and drop them into the hot skillet. Once one side has solidified, flip to
the other. Cook till golden brown.
Yield: Around 15, depending on the size of spoon you use.