Chickpea Flour Zucchini Fritters
A clear, practical chickpea flour zucchini fritters recipe for everyday cooking.
Equipment
- 1 Mixing bowl, measuring tools and suitable cookware
Ingredients
- 1 medium zucchini coarsely grated and squeezed dry
- 1/2 cup chickpea flour
- 2 eggs
- 2 tablespoons chopped parsley
- 1 small garlic clove finely grated
- 1/2 teaspoon fine salt
- 2 tablespoons olive oil for pan-frying
Instructions
- Salt the grated zucchini and squeeze it firmly in a clean towel to remove excess liquid.
- Whisk chickpea flour, eggs, parsley, garlic and salt. Fold in the squeezed zucchini until evenly coated.
- Heat oil in a nonstick skillet over medium heat. Spoon in small portions and flatten gently.
- Cook until browned and set on both sides; serve promptly with lemon yogurt sauce.
Notes
Check package labels for allergens. Times are estimates; follow visual and temperature doneness cues. Generated editorial image; no personal kitchen test is claimed.