By Blooming Aprons
A gluten free and grain free version of an all time favorite, these zucchini fritters are a staple in our house.
Zucchini fritters was the first recipe I made all by myself when I started cooking as a child. I think I was probably around 10 years old. I remember how proud I felt when they came out delicious and everyone loved them and asked for more! Needless to say, that summer, zucchini fritters were a weekly staple! Over the years, I have tweaked this recipe and adjusted it to my dietary needs making it gluten free and dairy free. This recipe calls for just a few ingredients, and takes 30 min to make or even less if you grate zucchini ahead of time. What’s more, these fritters are kid-friendly, my children absolutely love them and they make a very good school lunch as well. The secret to making these very crispy is to squeeze all the juice from the zucchini. You can do it with the help of a cheesecloth, paper towels or simply with your hands! The less liquid in the dough, the crispier they get! I also like to grate the zucchini a few hours before, or even one day ahead (just place in the refrigerator).
This is a very simple, fast and very delicious recipe that everyone will LOVE!!!
makes 20 fritters
Grate the zucchini, place in a colander and sprinkle with salt. Mix and let it stand over a bowl for at least 15 min for the juices to be released.
Using your hands or a cheesecloth, squeeze as much liquid as possible.
Place the grated zucchini in a bowl, add the egg, scallions and chickpea flour. Mix until combined.
Heat the oil in a skillet over medium high heat.
Using a spoon, place the batter in the skillet and cook until golden, around 2-3 minutes. Flip and cook for 2 more minutes.
Serve immediately with some sour cream, yogurt or any other favorite sauce.
Don’t forget to tag @bloomingaprons when you make one of our creations, we would love to see what you have been making!