Used up some extra grated zucchini today by turning it into quick “fritters.” I squeezed out the water, mixed in a little grated onion, a scoop of chickpea flour, salt, pepper, and a pinch of Kashmiri chili for heat. Added just enough water to bring it together into patties, then cooked them in a bit of olive oil, about two minutes per side. No egg needed! The chickpea flour held them together perfectly and added protein and fiber. Delicious.
by cuisine-with-me
4 Comments
Thanks for the idea! I have a ton of zucchini this year from my garden and might try this.
Looks good and i also have zucchini to use. If you want to make a cousin to this, try chilla!
https://www.indianhealthyrecipes.com/cheela-recipe/
I love zucchini fritters! In Greece we use chopped green onions and some dill, salt and pepper and eat them for breakfast with eggs or at dinner as an appetizer!
Yum!