Spring Zucchini Fritters

We are starting to get the first spring garden goodies in the organic delivery box that we get each week, including zucchini.  These patties are a great way to get the kids to eat zucchini, without knowing they are eating zucchini.  Shredded onion, carrot and fresh herbs make this a bright spring like dish, and the use of besan, chickpea flour, gives the fritter, or patty, provides some lasting substance.  I like to serve these fritters on a bed of sautéed greens, like collards, and topped with fresh gremolata (they are also really good topped with chutney, mango sauce or hot sauce).

The binding in these fritters is besan and flax eggs, two key ingredients in plantiful cooking.

Besan

If you haven’t cooked with besan, or chickpea flour, it’s worth buying some from the bulk food store to use in this recipe, rather than buying a large 2kg bag.  It is a gluten-free, high protein, high fibre flour, that provides good stability to veggie patties and fritters, so it has become a go to binding flour in my plantiful cooking. The flavour of the flour an be quite strong. If you try the mixture, prior to cooking, however, when it  is cooked, the flavours meld together and you can’t detect that flavour in the finished product.

ChickpeaFlourBenefits1
Source: Dr. Axe http://draxe.com/chickpea-flour/

FLAX EGGS

When ground flax seeds are set with warm water for a few minutes they start to develop a gloopy texture, which in all intents and purposes, acts as a binder much like eggs in traditional cooking. Generally, 1 tablespoon of ground flax and 3 tablespoons of warm water is the equivalent of an egg.

Flax Egg

 

Spring Zucchini Fritters
Servings12 fritters
Ingredients
Instructions
  1. Place the shredded zucchini in a strainer, and sprinkle with a little salt to draw out moisture. Set aside for 10 minutes, and then squeeze the moisture out of the zucchini.
  2. While the zucchini is resting, place the flax seed in a small bowl with the warm water and stir. Let sit for 5 minutes, then stir.
  3. In a large bowl, combine all of the ingredients, except the coconut oil, and mix well.
  4. To cook the fritters, heat oil (about 1/4 of amount because you will likely need to do 4 batches, depending on the size of your pan) over medium high heat. Using a 1/3 cup measure, scoop the mixture into the pan, then flatten with a spatula. With four fritters in the pan at a time (again depending on the size of your pan), cook for 3-5 minutes, or until you see the edges start to turn golden. Flip, and cook another 3-5 minutes.
  5. You can serve these right away, but I like to place them on a pan in a 200 degree warm oven until all of the fritters are done.

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