zucchini fritters

This article may be double dutch to many people as there seem to be SO many names for the items listed. I still call them courgettes, chickpea flour and coriander, but here people will stare at you blankly if you say that and wonder what you are trying to ask for in the grocery shop.  

These babies are a gem, especially with a poached egg on top as a week end breakfast.  Gluten free and full of green stuff you can enjoy them freely.  We certainly do, I always think I have made too many then they are gone within the day, sneaking them out of the fridge at any moment we happen to walk past.  Once again, these bad boys are a one bowl wonder and I use chick pea which is also known as Beason / Gram or Garbanzo bean flour which adds an extra dimension to their texture and flavour which is almost nutty and smoother than regular flour.  You an get chick pea flour in most wholefood shops, online or any Indian Supermarket.  I really like the Bob's Red Mill brand for my alternative flours, they have cute packaging :)

You will need:

  • 2/3 courgettes
  • 3 spring onions
  • 1/2 can or 1 small can of sweetcorn
  • 2 eggs
  • approx. 1 cup of chick pea flour   
  • salt / pepper / garamasala or oregano depending on the flavour you want
  • fresh coriander
  • coconut oil

Grate the zucchini in a bowl, slice the spring onion nice and thin, add to the bowl.  chop the cilantro and add with the spices.  Garamasala makes them a little sweeter, oregano is a fresh more Italian flavour.  Choose which you fancy.  Drain the sweet corn and stir in, add the two eggs and mix all together until the eggs are combined. Start with 1/2 a cup of flour then add as you need until the mixture is binding and you can hold it on your spoon without it sliding off.  You can also put the mixture in the fridge for 10 minutes before cooking to help it thicken.  I use coconut oil as it's great on high temp and adds another layer of flavour to them.  Cook on a medium / high heat until golden on each side.