Gluten-Free Zucchini Fritters |
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Prep Time: 35 Minutes Cook Time: 5 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Pancake meets fritter, with some Indian spice. Gluten free! Ingredients:
1 1/2 cups chickpea flour |
3 1/2 cups zucchini |
1/2 teaspoon garam masala |
1/2 teaspoon curry powder |
1 tablespoon butter |
1/8 teaspoon salt |
Directions:
1. finely shred zucchini. I once just peeled the zucchini and then lightly chopped the peels, that works too. You can leave the skin on for crunch if you like.
2. Place zucchini in a bowl, add salt, mix, let sit refrigerated and covere 1/2 hour so the salt can let the water out.
3. Put spices and flour together. Slowly sprinkle over zucchini, stirring. Usually just add about a 2 tablespoons dry mix, and stir, wait about 1 minute as it can either get much thicker or thinner batter. Continue until batter is similar to pancake or crepe batter, but obviously chunky from the zucchini You might use all the flour, might not.
4. Heat pan on medium high and add a pat of butter. When warmed enough to fry, spoon in some batter, and lightly spread it so that it is about pancake thickness.
5. Cook on one side until golden, flip, cook until golden.
6. It can be served with maple syrup.
7. You can omit the curry and add a pinch of cinnamon if you like.
8. Makes 6-8 pancakes, more if you make them small.
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