ADVERTISEMENT
1. Prepare Zucchini:
– Wash and trim the zucchini and/or summer squash. Grate them using a box grater or food processor. Place the grated zucchini in a large bowl.
2. Drain Excess Moisture:
– Sprinkle a little kosher salt over the grated zucchini and let it sit for about 10 minutes. This will help draw out excess moisture. After 10 minutes, squeeze the zucchini in a clean kitchen towel or cheesecloth to remove as much liquid as possible.
3. Mix Ingredients:
– In the same bowl, add the chickpea flour to the drained zucchini. Season with freshly ground black pepper. Mix well until the chickpea flour is evenly distributed and the mixture starts to come together. If the mixture seems too dry, you can add a small amount of water, a tablespoon at a time, until it holds together.
4. Form Fritters:
– Heat a tablespoon of olive oil in a large skillet over medium heat. Once the oil is hot, take spoonfuls of the mixture and form small patties or fritters. Flatten them slightly with the back of the spoon.
5. Cook Fritters:
– Cook the fritters in the skillet for about 3-4 minutes on each side, or until they are golden brown and crispy. Add more oil to the skillet as needed to prevent sticking.
6. Drain and Serve:
– Once cooked, transfer the fritters to a plate lined with paper towels to drain any excess oil.
7. Serve:
– Enjoy the fritters plain or with a dipping sauce of your choice. Some great options include sriracha mayo, pesto mayo, tzatziki, barbecue sauce, or even ketchup with a squirt of sriracha for a spicy kick.
These Vegan Zucchini Fritters are a delicious and nutritious option that can be enjoyed in many ways. They’re perfect for a quick meal or a satisfying side dish. Enjoy!
