Zucchini Lemon Mint Fritters****

By Gigirox

Ingredients

• 1/2 cup (60g) chickpea flour
• 2 tablespoons (20g) cornflour (corn starch)
• 1/2 teaspoon gluten-free baking powder
• 1/4 cup (60ml) cold water
• 2 eggs
• zest 1 lemon
• 1/2 cup loosely packed mint, roughly chopped
• 1/4 cup (50g) crumbled feta
• 3 cups grated zucchini (courgette), about 3 small zucchini, excess moisture removed *see above
• sea salt and black pepper
• rice bran/olive oil, to shallow-fry
• lemon wedges, to serve, optional

Preparation

Step 1

After grating your zucchini it's important to get as much moisture out of it as possible otherwise your fritters will end up soggy. I find the easiest way to do this is to place it all into a clean tea towel, wrap up and wring it out until all the liquid stops dripping. Chickpea flour is also know as chana or besan and can be found at Indian grocery stores or your local health-food shop. To make this recipe dairy-free, simply omit the feta. If you can't eat corn, replace the cornflour with another starch, like potato flour (potato starch), tapioca flour or even rice flour would work too.
serves 4 (makes around 16 medium fritters)


Sieve chickpea flour, cornflour (corn starch) and baking powder into a medium bowl.  Whisk water and eggs together in a small bowl, then add to the flours, mixing to form a smooth batter. Add lemon zest, chopped mint, crumbled feta and grated zucchini (courgette). Season with a little sea salt and freshly ground black pepper, then mix to combine.


Heat a heavy-based frying pan over medium-high heat. Add a little rice bran/olive oil to cover the base of the pan. Spoon heaped tablespoonfuls of mixture into the pan, without over-crowding. Cook for approx 2 minutes, until the bottom is lightly golden brown, then flip over and continue to cook for a further few minutes until cooked through. Remove from the pan and place onto a plate lined with kitchen paper. Repeat with remaining fritter mixture until all are cooked. Serve immediately with a squeeze of fresh lemon juice.

*note:serve with cucumber yogurt sauce