Quite possibly the easiest fritters ever. These little cuties have only have five ingredients – and two of those are water & salt! Super quick & simple to make, they’re a great way to get more greens in your belly and liven up your brunch game. No eggs, no dairy, no gluten…which means the zucchini & pesto really get a chance to shine.
Ever turned your back on a cute lil zucchini in your garden, only to look back and find it’s almost a marrow already? This is a great way to use up extra zucchini, and the addition of pesto adds a delicious savoury herby element. I’ve made variations using shop-bought plant based pesto, my own homemade kale pesto and also Herb Spread – all are delicious.
1/2 cup chickpea flour
1/3 cup water
1 packed cup grated zucchini
1 Tbsp pesto
1 tsp salt (or to taste)
In a mixing bowl, whisk together the chickpea flour & water, easing out any lumps. Add remaining ingredients & mix well, forming a thick batter. Shallow fry spoonfuls in a little oil – I find a non stick pan works best. Flip the little fritters until cooked through and golden on each side. This makes 8-10.
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