Prep Time 10 minutes. Cook Time 10 minutes

Servings 3 people (makes 10 fritters)

Calories 286 kcal

Author Buffy Ellen

Ingredients

• 1 onion
• 3 cloves garlic
• 2 1/2 cup zucchini grated and packed, ~3 zucchini
• 1 cup chickpea flour
• 1 cup water
• 3/4 tsp sea salt
• 3 tbsp chopped fresh herbs oregano, parsley, thyme, chives, rosemary
• 2 tbsp olive oil
• salt and pepper 

Instructions

1. Chop the onion and garlic and sauté for 3 minutes in 1 tablespoon olive oil.
2. Mix in a bowl with the zucchini, chickpea flour, herbs, salt and water.
3. Pan fry 1/4 cup scoops in the remaining olive oil over a medium heat until the edges start to dry out (around 3 minutes), then flip and cook on the other side. Make sure the heat isn't too high or your fritters will burn.
4. Place on a plate in a 50°C oven to keep them warm while you cook the remainder.
5. Serve with vegan aioli, relish, avocado and tomatoes. Add salt and pepper to taste. 

Recipe Notes

• Favourite toppings for these fritters: Guacamole, Creamy Cashew Aioli, tahini (white or black), nutritional yeast, relish/chutney Cashew Parmesan, pumpkin/sesame/sunflower seeds.