Making Lunch on the Beach (Episode 4)

By Cooking With Ayeh · 40 min

Ingredients

Instructions

1. Grate the zucchini on a box grater, leave for 10 minutes, then squeeze out the excess liquid into a large bowl.
2. Grate the Parmesan and one garlic clove. Finely chop the parsley and add everything to the bowl. Mix.
3. Add the chickpea flour and season with salt and pepper. Mix.
4. Add 3-4 tablespoons of the zucchini liquid and the baking powder, stirring to form a soft batter that holds together. If needed, add more of the liquid slowly, without making it watery.
5. Heat some of the oil in a pan over medium-high heat. Spoon in a tablespoon of batter per fritter and flatten gently with the back of the spoon into a circle. Repeat with the rest of the batter.
6. Fry for a few minutes, flipping each fritter, until both sides are golden brown.
7. Drain the cooked fritters on paper towels to absorb excess oil. Serve hot or cold.

Summarized from Cooking With Ayeh's video. Watch it for the details.

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GarlicCheeseParmesan cheeseZucchini