In late summer, zucchini is abundant in Salt Spring Island gardens. A Salt Spring joke goes: “How can you tell a person has no friends? You see them buying zucchini at the grocery store.”
Zucchini Fritters
Here’s a great way to use up some of your garden, gifted or bought zucchinis. These fritters make a nice side dish or appetizer served with our Chat Masala Raita or plain yogurt. They also make great leftovers Reheated for a few minutes in a frying pan.
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Ingredients
- 2 medium Zucchinis (about 1 pound)
- 2 Green Onions finely chopped
- 1 tsp salt
- 1 lemon Lemon - Zest
- 2 garlic cloves finely chopped
- 2 tbsp Parsley fresh - finely chopped
- 1-2 tsp Mahaviras Feast
- 2 Eggs beaten
- 1/2 - 3/4 cup Chickpea Flour
- olive oil for shallow frying
Instructions
- Grate Zucchini on large holes of your cheese grater.2 medium Zucchinis
- 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.2 Green Onions, 1 tsp salt, 1 lemon Lemon - Zest, 2 garlic cloves, 2 tbsp Parsley, 1-2 tsp Mahaviras Feast, 2 Eggs, 1/2 - 3/4 cup Chickpea Flour
- Heat frying pan over medium heat. Add a little olive oil to cover the bottom. Spoon 2-3 TBL 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 fritters are ready.olive oil
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