My husband and I love these fritters.

• 1 zucchini, grated
• 1/4 onion, grated or finely chopped
• 1/2 cup chickpea flour
• 1/4 tsp salt
• pinch of black or cayenne pepper
• 1 egg
• 3/4 tsp mustard
• 1 tsp soy sauce/apple cider vinegar or coconut aminos
• 1 garlic clove, minced
• 1/2 cup chickpea flour
• 2 TB parsley leaves, chopped
• 3-4 TB avocado oil, coconut oil or ghee

Grate zucchini and combine with the onion in a medium bowl. Toss the zucchini and onion with 1/2 cup chickpea flour, salt and pepper.

Whisk the egg, mustard, soy or vinegar and garlic together in a small bowl.

Add the egg mixture to the zucchini mixture and stir to combine. Fold in the remaining 1/2 cup of chickpea flour. Fold in parsley leaves.

Heat oil or ghee over medium heat until fat shimmers. Add the fritters to the pan using a portion scoop or a spoon. Cook until golden and flip. Cook the other side until golden and remove the fritters to a plate.