In late summer zucchini is abundant in the garden. On Salt Spring there is a joke that goes like this. "How can you tell a person has no friends? You see them buying zucchini at the grocery store." Anyway... here is a great way to use up some of those excess zucchinis.
2 medium zucchini (about 1 pound)
2 green onions, finely chopped
1/2 - 1 tsp salt
zest of 1/2 lemon
1 clove garlic, finely chopped
1 tbsp fresh parsley, finely chopped
1 1/2 - 2 tsp Mahavira's Feast
2 eggs, beaten
1/2 - 3/4 cup chickpea flour
Olive oil for frying
Grate Zucchini on large holes of your grater. Mix in chopped onions, salt, lemon zest, garlic, parsley and Mahavira's Feast. Add eggs and mix until well combined. Stir in chickpea flour a little at a time. Mixture should be moist but most of the egg should be absorbed.
Heat frying pan over medium heat. Add a little olive oil. Spoon 2-3 tbsp of mixture into pan. Cook a couple of minutes on each side (until golden brown). You can cook 3 or 4 at a time. Transfer to plate and keep warm until all mixture is used up.
These make a nice side dish or appetizer served with a Raita or plain yogurt. They are also good leftover. Reheat for a few minutes in a fry pan.