Zucchini Fritters

Zucchini Fritters, serves 4

Prep time: 20 minutes, Cook time: 20 minutes

These gluten-free fritters are a great way to add more veggies offering an interesting texture. It is also a great way to utilize a bumper crop of zucchini!  Make sure to draw out plenty of moisture out of the zucchini (step 1), so they won’t be soggy.

1 ½ pounds zucchini, grated (about 3 cups)
1 tsp. salt
¼ cup chickpea flour
1 ½ tsp baking powder
2 TBSP nutritional yeast
1-2 cloves garlic, finely minced
2 scallions, thinly sliced
¼ cup parsley, finely chopped
6-8 leaves fresh basil, finely chopped
1 large egg
Pepper to taste
2 TBSP avocado oil

Instructions

1. Place grated zucchini in a colander, sprinkle generously with salt, combine, and let drain for at least 15 minutes.
2. Sift together the chickpea flour, baking powder. Add the nutritional yeast, garlic, scallions, parsley, basil and stir to combine.
3. Make an indentation in the flour and fork whisk an egg in the center.
4. Hand squeeze the zucchini and place in the center of in a dishtowel and twist to squeeze as much moisture out as possible.
5. Add to the rest of the ingredients, and mix until combined.
6. Heat oil in a large cast iron skillet. Scoop about ¼ cup of mixture in the pan and flatten with a spatula so it is about ½ inch thick. Cook about 4-5 minutes on each side until golden. Keep warm while cooking the rest of the fritters. Serve immediately.

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