It’s not very often that we get into frying stuff for breakfast, but sometimes it’s nice to do something a little different. We’ve noticed that zucchinis are coming into season so why not take advantage of some local produce? The combination of lightly seasoned zucchini and potato is really nice and if you pair it with coconut yogurt or fruit chutney you’ll be good to go. We use gram flour for this recipe. It’s what they use to make pakoras and bhajis. It tends to be a more sticky flour so you don’t need eggs, and the fact that it is chickpeas means there is some protein in there too.
Decadent Zucchini Fritters
Course: BreakfastCuisine: VeganDifficulty: Easy4
servings15
minutes20
minutes35
minutesIngredients
1 1/2 lbs of zucchini, shredded (about one large zucchini)
1 large potato, shredded
1 small red onion, finely diced
1/4 cup gram (chickpea) flour
1 tsp of salt
Fresh black pepper
Oil for frying
Directions
- Put the grated zucchini along with 3/4 tsp of the salt in a sieve and let stand while you prepare the other ingredients. The idea is to get rid of as much of the water as possible from the zucchini.
- In a large bowl mix together potato, onion, gram flour 1/4 tsp of salt and pepper.
- Squeeze out as much water as possible from the zucchini. Discard the water and add the zucchini to the mixing bowl and mix well. A batter should form.
- Heat a little bit of oil in a frying pan and spoon out about 3 Tbsp of batter into the pan. Flatten with the back of a spoon or flipper.
- Cook for about 3 minutes flip the fritter and fry for another 3 minutes.
- Serve hot, or keep them warm in the oven if necessary.
Notes
- These go nicely with a fruit chutney or plain coconut yogurt.