04 Feb Zucchini Fritters

These zucchini fritters are gut friendly, healthy, filling and easy to make. I personally make these ahead of time if i know i need a picnic snack, breakfast on the go or just have the time to make them. Who doesn’t love a breakfast or a snack that you can grab and go?

You can use any vegetables you like… i have used zucchini and onion however these work well as corn fritters or you can grate some sweet potato into the batter for a sweet potato hash style fritter.

Enjoy them with a home made cherry tomato salsa or smashed avo and a fresh handful of spinach (like i have shown in the images).

Chick pea flour is gluten free and a great batter flour because its a bit starchy so it holds the vegetables well and gives it a nice texture.

Zucchini Fritters

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Prep Time 10 mins

Cook Time 15 mins

Servings 2 ppl

Equipment

• Chopping board, bowl, knife, whisk, measuring cups, frypan

Ingredients

  

• 1/2 Cup Chickpea flour
• 1/2 Cup Coconut milk (or plant based milk)
• 1 tbs tapioca flour (or arrowroot flour)
• 1 Cup Zucchini
• 1/2 Cup Chopped onion (approx)
• 1 clove Crushed Garlic
• 1 Egg
• 1 tsp Mixed dried herbs or herbs of your choice

Instructions

 

• In a bowl mix the flour with the wet ingredients and whisk to create a batter, set aside while you chop the veg. I used a mandolin to finely julienne my zucchini, you can also grate the zucchini however you will need to squeeze out the excess liquid in a strainer if you grate it. Mince garlic clove and finely chop onion of your choice (spring onion, brown onion, red onion… whatever you like). Mix everything together and cook in a fry pan with a table spoon of olive oil. I spoon the mixture into the fry pan like a small pancake and allow to cook on each side. Approx 5-7mins each side on medium to low heat.

Keyword breakfast, Snack