Zucchini & Herb Fritters – LETE ACTIVE
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Zucchini & Herb Fritters

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Zucchini & Herb Fritters

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. 

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