Chickpea Flour and Zucchini Fritters
⏳ Time
20 minutes
🥕 Ingredients
11
🍽️ Servings
4
Description
This recipe is shared with us by Chef John Smith from a popular American restaurant.
Ingredients
- Courgette - 9.9 oz
- Chickpea - 7.1 oz
- Shallot - 0.4 oz
- Chicken Broth - 4 fl oz
- Baking Powder - 0.5 oz
- Vegetable Oil - 0 fl oz
- Olive Oil - 1 fl oz
- Yogurt powder - to taste
- Parsley - 0.7 oz
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
Prepare all the ingredients. Preheat the oven to 356°F.
Step 2
Grate the zucchini using a coarse grater.
Step 3
Add chickpea flour, finely chopped green onions, salt, pepper, and baking powder to the zucchini.
Step 4
Pour in the vegetable broth.
Step 5
Mix everything well.
Step 6
Heat a skillet with a mixture of olive and vegetable oil. Drop small spoonfuls of the batter into the skillet and fry for about 1 minute.
Step 7
When the bottoms of the pancakes are golden brown, flip them over and cook for another minute until they are the same golden color.
Step 8
Bake the pancakes in the oven for 3–4 minutes until cooked through.
Step 9
Finely chop the parsley. Drizzle the parsley with olive oil and add a pinch of salt.
Step 10
Transfer the cooked chickpea pancakes to a plate, drizzle with vegan yogurt, and top with parsley.
Step 11
Serve immediately.
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