Incorporate homegrown or local zucchini with these zucchini and chickpea fritters. Served warm, enjoy these fritters as-is, with a drizzle of yogurt, or topped with a poached egg.
Makes 10-12 servings
- 1 cup chickpea flour
- 1/2 teaspoon salt
- 1/2 teaspoon turmeric
- 2 medium zucchinis, grated (about 2 cups)
- 1/4 cup chopped fresh basil
- 1/4 cup olive oil, divided
- 3 /4 cup water, additional water as needed
In a large bowl, whisk chickpea flour with salt and turmeric. Stir in zucchini, basil, 2 teaspoons olive oil, and water. Add more water as necessary, 1 tablespoon at a time, until the batter is the consistency of pancake batter.
Let the batter stand for at least 30 minutes in the refrigerator (this can be prepared the night before). If the batter is too thick when removed from the refrigerator, add another tablespoon of water.
Heat the remaining olive oil in a large nonstick skillet on medium high. When oil is hot, pour batter and spread with a spoon to create 3-inch fritters. Cook until golden brown, about 2 minutes, then flip and cook another 2 minutes or until fritter is cooked throughout. Repeat process with remaining oil and batter. Top as desired and serve warm.