Zucchini Fritters

Picture courtesy of Spoonful of Flavour

Yields1 Serving

 1 large zucchini, grated
 3/4 cup Chickpea Flour, Buckwheat Flour or Gluten Free flour
 1/2 tsp Baking Powder
 2 large eggs, lightly beaten
 1 cup of chopped green leafies - Spinach, Chives, Silverbeet, Kale, Shallots
 1 handful of of Basil or Parsley
 pinch of sea salt
 Extra Virgin Olive oil to cook

1

((IF YOU HAVE TIME)) PREP THE ZUCCHINI - Set a mesh sieve, colander or thin tea towel over a large bowl; line with a clean dishtowel.
Place grated zucchini on top of towel and sprinkle with ½ teaspoon of the salt. Let stand for at least 15 minutes. This will draw out some moisture & make better Fritters. Gather the ends of the dishtowel together and squeeze as much liquid as possible from the zucchini into the bowl; discard liquid and place zucchini in bowl.

2

Add the eggs, green onions, chickpea flour, baking powder, basil, and remaining salt to bowl; mix with wooden spoon until well blended. You want the consistency to be wet, not dry.

3

Heat 1 tbsp of the oil in a large skillet over medium heat. Working in batches, drop ¼ cupful’s (I use two tablespoons worth) of zucchini mixture into skillet, flattening slightly; cook until golden and crisp, about 3 minutes per side.

4

Transfer fritters to a paper towel-lined plate. Repeat with remaining batter, adding oil as needed.

SERVING OPTIONS:
5

Add a dollop of Goats or natural yoghurt (works well with slightly bitter flavours)
A poached egg on the top to break open
With 1/3 of an Avocado with some Fetta and handful of spinach, rocket, kale

Ingredients

 1 large zucchini, grated
 3/4 cup Chickpea Flour, Buckwheat Flour or Gluten Free flour
 1/2 tsp Baking Powder
 2 large eggs, lightly beaten
 1 cup of chopped green leafies - Spinach, Chives, Silverbeet, Kale, Shallots
 1 handful of of Basil or Parsley
 pinch of sea salt
 Extra Virgin Olive oil to cook

Directions

1

((IF YOU HAVE TIME)) PREP THE ZUCCHINI - Set a mesh sieve, colander or thin tea towel over a large bowl; line with a clean dishtowel.
Place grated zucchini on top of towel and sprinkle with ½ teaspoon of the salt. Let stand for at least 15 minutes. This will draw out some moisture & make better Fritters. Gather the ends of the dishtowel together and squeeze as much liquid as possible from the zucchini into the bowl; discard liquid and place zucchini in bowl.

2

Add the eggs, green onions, chickpea flour, baking powder, basil, and remaining salt to bowl; mix with wooden spoon until well blended. You want the consistency to be wet, not dry.

3

Heat 1 tbsp of the oil in a large skillet over medium heat. Working in batches, drop ¼ cupful’s (I use two tablespoons worth) of zucchini mixture into skillet, flattening slightly; cook until golden and crisp, about 3 minutes per side.

4

Transfer fritters to a paper towel-lined plate. Repeat with remaining batter, adding oil as needed.

SERVING OPTIONS:
5

Add a dollop of Goats or natural yoghurt (works well with slightly bitter flavours)
A poached egg on the top to break open
With 1/3 of an Avocado with some Fetta and handful of spinach, rocket, kale

Zucchini Fritters