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.