Not wanting to waste any of our zucchini bounty, we have been eating it a few to several times a week. It is possible that I was getting just a tiny bit sick of it. That is, until, in an effort to use up several zucchinis in one meal, I made zucchini fritters. They were delicious and restored my love for the vegetable of this summer.
It's also possible that the world doesn't need another zucchini fritter recipe, but they're so easy and so yummy I feel compelled to share.
3 medium zucchini
2 eggs, lightly whisked
1/2 cup chickpea flour (besan)*
1/2 tsp sea salt
Choose any combination of the following depending on what you like or have on hand:
1/2 onion, sliced thinly
3 spring onions cut into 1cm pieces
1 cup peas
Handful of chopped mint and/or parsley
Zest from 1 lemon
Grate zucchini either with a grater or food processor. Place in a colander and sprinkle with a pinch of salt. After a few minutes grab handfuls and squeeze out the liquid. Place in a bowl and add the rest of the ingredients. Add more flour if mixture is too wet.
Cook fritters in olive oil for about 2 minutes each side, or until golden brown. You can then either eat straight away or put into a low to medium oven to keep warm.
Delicious served with a green salad or tomato salsa.
*Chickpea flour can be found at most whole food shops and even the supermarket. You can also use almond meal or coconut flour to keep it gluten free. Or simply use plain flour if gluten in not a problem.