Category: Savory Fritters and Pancakes

Tempura Pancake

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1 cup brown rice flour

1/8 tsp baking soda

Pinch of sea salt

1 cup very cold sparkling water

1 TB butter, extra virgin olive oil or avocado oil

Preheat oven to 400 degrees. Place a cast iron skillet in the hot oven for 10 minutes.

Whisk together the flour, baking soda and salt. Whisk in the sparkling water in two additions, combining well after each.

Remove the skillet from the oven and add 1 TB butter or olive oil, swirl around and add the batter.

Place in the oven for ____

Zucchini Chickpea Fritters

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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.

Socca (chickpea pancake)

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A socca (or farinata) is an unleavened chickpea pancake. Socca’s are delicious and can be seasoned many different ways. I like to serve my socca drizzled with olive oil and herbs alongside a cheese or charcuterie platter. Or I like to top my socca kind of like a pizza (but the crust will be much softer) with whatever ingredients I have on hand (mushroom and onion or tomato, basil and balsamic vinegar are my favorites).

  • 1 cup chickpea flour
  • 2 very large pinches of sea salt
  • a pinch each of turmeric, cayenne and chili powder or a large pinch of curry powder
  • 1 cup water
  • 1 TB extra virgin olive oil, coconut oil, or grass-fed ghee (if using coconut oil or ghee, make sure to melt them over low heat first)
  • 1/8 tsp apple cider vinegar (or fresh lemon juice)
  • 1 TB extra virgin olive oil, coconut oil or grass-fed ghee
  1. Whisk chickpea flour, salt and seasonings together in a large bowl. Place the mixing bowl on top of your counter with a damp (paper) towel underneath it (this will keep the bowl from moving during the next step).
  2. Slowly add water, whisking the entire time. Once all the water has been added, whisk in 1 TB of oil or ghee and the apple cider vinegar.
  3. Let the batter sit for 30 minutes at room temperature and then cook (steps 4-7) or cover and place in the refrigerator for up to 24 hours. Remove from the refrigerator and let sit at room temperature for 30 minutes before cooking.
  4. Preheat oven to 450 degrees one hour before cooking socca.
  5. Add 1 TB of oil or ghee to a large size skillet (cast iron are my favorite for something like this) and melt over low heat (if using olive oil, just drizzle the tablespoon on the skillet).
  6. When ready to cook: Pour the batter into the skillet and place into the oven.
  7. Cook for 15 minutes.
  8. Remove from the oven, season with sea salt and let sit in skillet for 5 minutes. At this point, you can remove your socca to a plate or cutting board and drizzle with olive oil (maybe sprinkle with chopped rosemary or basil) and serve with a charcuterie platter (yum!). Or you can top your socca with cheese, sautéed veggies, or chopped tomatoes (seasoned with salt and balsamic vinegar) or something else and bake for an extra 5 minutes. Remove from the oven and loosen socca from skillet using a spatula. Slide onto a plate or cutting board (maybe top with some chopped basil) and enjoy!

*please use organic ingredients, if possible.

To make this recipe vegan and dairy free, use olive oil or coconut oil instead of ghee.

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Chickpea and Mushroom Pancakes

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These are fantastic! They are such a lovely plant based meal. I love these pancakes served with a light salad.

Serves 6 as a main course:

  • 2 TB oil
  • 1 small onion
  • salt and pepper
  • 1 cup tomato
  • 1/4 cup oil
  • 3/4 tsp salt
  • juice of 2 limes, and zest of 1
  • 2 eggs
  • 1 1/2 cups mushrooms
  • 2 cups chickpeas, cooked
  • 2 TB parsley leaves
  • 1 cup wheat berry flour (or another wheat flour of your choice)
  • 4 TB oil
  1. Cook onions in 2 TB of oil over medium low heat for about 5 minutes. Season with salt and pepper.
  2. Combine tomato, oil, salt, lime juice and zest, eggs, mushrooms and chickpeas in a Vitamix. Blend until smooth. Use a spatula to get the chickpea and mushroom mixture into a bowl. Fold the flour and parsley in and season to taste with salt and pepper.
  3. Heat the fat in a large skillet over medium-low heat until fat shimmers. Add the batter to the hot skillet and use the back of a spoon (or portion scoop) to smash the batter down so it forms a pancake.
  4. Cook until golden brown on each side.
  5. Remove the pancakes to a plate and enjoy! These freeze and refrigerate well. Reheat in a 350 degree oven until hot.

*please use organic ingredients, if possible.

These pancakes require basic culinary skills- click to read about how I rate the difficulty of my recipes.

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