Spectrum Culinary Organic Sunflower Oil Description
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Partners In Cooking
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Expeller Pressed
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Refined
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High Heat
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Non GMO Project Verified
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USDA Organic
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Kosher
Upgrade your grill marinades with Spectrum® Organic Sunflower Oil. A "high oleic" premium class of all that is great for high heat cooking. Use this oil to fry chicken, camarilla, and any other favorite dishes.
Directions
This oil has a high "smoke point" making it ideal for sautéing at high heat and baking because of its neutral flavor.
Use 10-12 weeks after opening, or refrigerate. Store in a cool, dry place.
Free Of
GMOs.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1 Tbsp. (15 mL)
Servings per Container: 63
| Amount Per Serving | % Daily Value |
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| Calories | 120 | |
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| Total Fat | 14 g | 18% |
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| Saturated Fat | 1 g | 5% |
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| Trans Fat | 0 g | |
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| Polyunsaturated Fat | 1.5 g | |
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| Monounsaturated Fat | 11 g | |
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| Cholesterol | 0 mg | 0% |
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| Sodium | 0 mg | 0% |
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| Total Carbohydrate | 0 g | 0% |
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| Protein | 0 g | |
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Not a significant source of dietary fiber, total sugars, added sugars, vitamin D, iron and potassium.
Other Ingredients: Expeller pressed refined high oleic organic sunflowr oil.
Bottled in a facility that produces peanut oil.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Vegan Zucchini Patties
[vc_row][vc_column][vc_column_text]When a crispy, fried craving calls, don’t discount veggies. Even a juicy summer squash like the zucchini can be coerced into a crunch. These zucchini patties are similar to a fritter or a potato pancake – pan fried to crispy perfection – but they’re completely vegan, gluten-free and loaded with plant goodness. The trick to a golden-brown patty comes after grating the zucchini. Place in a colander and sprinkle with salt. Allow 15 minutes for the vegetable’s moisture to drain into a bowl below. Squeeze out all the excess liquid and continue the steps to making a savory concoction filled with fresh flavors and textures.
Vegan Zucchini Patties
- 14 oz. coarsely grated zucchini (drained for 15 minutes)
- 1/2 cup chickpea flour
- 1-1/2 tsp. baking powder
- 1 Tbsp. nutritional yeast
- 2 scallions (finely sliced)
- 1 clove garlic (crushed)
- 1 small handful flat-leaf parsley (finely chopped)
- 2 mint sprigs (finely chopped)
- 1 Tbsp. sunflower oil or coconut oil
- Sea salt
- To drain grated zucchini, place in a colander over a bowl and sprinkle lightly with salt. Let drain 15 minutes.
- Sift flour and baking powder into a large bowl, then add nutritional yeast, mint, garlic, parsley and scallions.
- Return to zucchini and squeeze all liquid out, then add to bowl of ingredients. Stir mixture to combine and season to taste. (Note: Ensure no dry patches of flour remain.)
- Add oil to large, nonstick skillet over medium-low heat.
- Scoop two tablespoons or 1-ounce zucchini mixture and flatten into ½-inch patties, spacing them apart in skillet.
- Cook patties 4-5 minutes on each side or until golden.
- Serve with salsa verde, pesto or your favorite dipping sauce.
Find these ingredients and more at Vitacost.
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