Zucchini Chickpea Fritters

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.

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