Channel: Laura Prepon

Category: Howto & Style

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Description: Check out my new product line, PrepOn Kitchen, available NOW on HSN and at preponkitchen.com Recipe: 2 cups of zucchini, grated ½ red pepper, peeled and minced 1 shallot peeled and minced 2 tbs cauliflower, grated 1 tsp baking powder 1 tsp minced Jalapeño (if the kiddos are eating these, then I omit) 1 egg, beaten 1-2 tsp corn starch 6 tbs brown rice flour (plus more, if needed) ½ tsp salt 1 tbs freshly grated Parmesan cheese ½ cup vegetable oil (plus more if needed) ½ tbs butter plus olive oil Grate zucchini into a bowl. Place into a nut bag or cheese cloth and squeeze out as much juice as possible. Discard, or drink! Cook red pepper and shallot in butter and olive oil for 5 minutes until tender. Add cauliflower and cook for another 2 minutes. Let cool, then add to grated zucchini mixture. Add jalapeño, then egg. Mix cornstarch, brown rice flour, and salt in a separate bowl. Combine with zucchini mixture. Stir in Parmesan cheese. If the batter still seems too wet, add 1 tbs of brown rice flour. Heat oil in a pan. Carefully drop a tablespoon of the batter into the pan and gently press down until the buttons are about 1 inch thick. Continue, making sure none of them are touching. Cook for 3 minutes (or until crispy golden brown), then carefully flip. Cook for another 3 minutes until crispy golden brown. Transfer to a metal rack over a paper towel. Continue cooking in batches. Get your copy of "You and I, as Mothers" TODAY at: bit.ly/LPYouandIasMothers Subscribe and turn on notifications to see more videos, and follow me on social media here: instagram.com/lauraprepon twitter.com/lauraprepon facebook.com/laurapreponofficial Executive Producer: Laura Vogel / Winged Pup Productions Editor: Emily Hughston Hoffman