Zucchini Fritters but better

By Cooking With Ayeh · 30 min

Ingredients

Instructions

1. Grate the zucchini with a box grater, set aside for 10 minutes, then squeeze out the excess liquid and put it in a large bowl.
2. Grate the parmesan and one garlic clove, finely chop the parsley, add everything to the bowl and mix.
3. Add the chickpea flour, season with salt and pepper, and mix.
4. Add 3-4 tablespoons of the squeezed 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 the batter watery.
5. Heat some of the oil in a pan over medium-high heat. Spoon in one tablespoon of batter per fritter and flatten gently with the back of the spoon into a circle. Repeat with the remaining batter.
6. Fry for a few minutes, flipping each fritter, until both sides are golden brown.
7. Drain the cooked fritters on paper towels and serve hot or cold.

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

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