I tried making zucchini fritters when I had a bag of ten zucchinis from Costco in the fridge. I used a recipe that I found online, but found it quite disappointing. So, I decided that I wanted a better recipe. I improvised a recipe using some of my favourite ingredients instead. These turned out quite tasty the second time around – I put too much garlic salt in my first batch. These would go well with a tahini sauce.
Zucchini is one of those vegetables that’s underrated. While it’s not as nutrient dense as, say, broccoli or kale, it does still contain essential nutrients. It’s a great way to boost your daily intake of vegetables in subtle ways. For instance, it can be added to smoothies and juices without adding flavour, can be spiralized or julienned to use as noodles, or can be integrated into chocolate cakes to make them moist and dense.
A little known fact about zucchini is that it’s mucilaginous. Big word! What it means is that it has a “slippery quality”. This makes it easier to digest for those who have digestive issues. Additionally, those who suffer from ulcers may find mucilaginous vegetables soothing.
Zucchini Fritters (vegan)
1/2 cup chickpea flour
1 tsp onion powder
1 tsp parsley flakes
1/2 tsp garlic salt
1/8 tsp baking soda
1/4 tsp lemon juice
1-2 tbsp water (optional – see directions)
Oil for frying
Shred the zucchini using a julienne peeler or a mandoline. Then, add the other ingredients and let sit for a few minutes. The salt will “sweat” the zucchini to provide the needed liquid. If it’s not enough, add one or two teaspoons of water to blend the ingredients.
Heat a bit of oil on a frying pan over medium heat. Drop patties by tablespoonful and flatten them a bit. Cook the patties for a few minutes, and then flip them. Cook for a few more minutes, then remove from the heat.