Prep Time 10 minutes. Cook Time 10 minutes

Servings 3 people (makes 10 fritters)

Calories 286 kcal

Author Buffy Ellen

Ingredients

• 1 onion
• 3 cloves garlic
• 2 1/2 c zucchini grated and packed, ~3 zucchini
• 1 c chickpea/besan flour
• 1 c water
• 3/4 tsp sea salt
• 3 tbsp chopped fresh herbs thyme, oregano, parsley, chives, rosemary
• 2 tbsp coconut oil
• salt and pepper to taste

Instructions

1. Chop the onion and garlic and saute for 3 minutes in 1 tablespoon coconut oil.
2. Mix in a bowl with the zucchini, chickpea flour, herbs, salt and water.
3. Pan fry 1/4 c scoops in the remaining coconut oil over a medium heat until the edges start to dry out (around 3 minutes), then flip and cook on the other side. Make sure the heat isn't too high or your fritters will burn.
4. Place on a plate in a 50°C oven to keep them warm while you cook the remainder.
5. Serve with vegan aioli, relish, avocado and tomatoes. Add salt and pepper to taste. 

Recipe Notes

• Here are some of my other favourite toppings for these fritters: Guacamole, Creamy Cashew Aioli, tahini (white or black), relish/chutney, nutritional yeast, Cashew Parmesan, sunflower/sesame/pumpkin seeds.
• You can make your own chickpea flour by simply blending up dried chickpeas in a high powered food processor until they're the consistency of flour.
• If you have a food processor with a grating blade, or a Thermomix, use that to speed up the grating process.