2-Ingredient Zucchini & Chickpea Flour Fritters
It’s zucchini season at the farm and we’ve got a hungry 1-year-old that I’m trying to keep up with and nourish with ALL THE VEGETABLES!!! These 2-ingredient zucchini fritters are a home-run recipe. They’re inspired by a recipe on The Kitchn and they’re damn delicious (and not just for the toddlers in your life). These are a great appetizer, side dish, or snack for any occasion. They fry up beautifully with just two magical ingredients- zucchini and chickpea flour. Though I highly recommend spicing them up a bit with dried herbs from your spice cupboard if you’re feeling like a bit more zing! Honestly, I’ve made my fair share of zucchini fritters over the years and these are by far the best and easiest ones to date. The chickpea flour adds more protein and makes them a bit more substantial. I feel like it also absorbs a little more of the liquid from the zucchini making them more crisp and delicious. The only trick to using chickpea flour (aka garbanzo bean flour) is to use pre-soaked or sprouted flour. That’s definitely not mandatory for this recipe but I know beans can be harder to digest if they’re not properly soaked and soaking helps to break down nutrients and helps your body absorb them more. I’ve been soaking some local chickpeas overnight before dehydrating them. You can use a dehydrator or your oven set on the lowest temperature. Drying times can take anywhere from 8-16 hours depending on your method (the oven takes longer). However, there are sprouted chickpea flour brands on the market if soaking your own sounds too daunting (I get that!) I’ve used Pure Living Organic Sprouted Flour and it’s really nice to have on hand. And if you are local to Oregon and want to make your own chickpea flour I buy my local beans from Sun Gold Farm . They’re awesome! Just soak, dehydrate and grind your beans into a fine flour. There’s a few methods online and I’ve followed this one with great results. Of course, you can use un-soaked or sprouted flour (which is what’s more readily available) and the texture and flavor will be very similar. I just wanted to share my little tip for anyone interested.
Happy zucchini season everyone!! I hope you and your little one’s love these as much as we do!
2-ingredient zucchini & chickpea flour pancakes
Prep Time: 15 minutes Cook Time: 10 minutes Serves: 4-6Zucchini Fritters
- 2 cups shredded zucchini or summer squash
- 1/2 cup + 1 Tablespoon chickpea flour (soaked or sprouted if possible)
- 2-3 Tablespoons water
- fat pinch of salt
- Butter, ghee or bacon fat for frying
- 2 garlic cloves, minced
- 1 1/2 teaspoons dried thyme
- 1/2 teaspoon crushed red pepper flakes
- Yogurt for serving
- Place the shredded zucchini in a colander and shake it up a bit to get rid of excess moisture (you can also squeeze out some moisture with a kitchen towel.
- In a bowl combine the zucchini with the chickpea flour, 2 tablespoons water, and salt. At this time if you are using the suggested add-ins go ahead and toss them in. Mix well. If the batter seems to dry, add a touch more water. If it seems to wet, add more flour.
- Heat your cooking fat of choice in a large cast iron skillet over medium-high heat. Use a 1/4 cup measuring cup to spoon out the batter onto the frying pan. Lightly press down each mound with a spatula. Fry for for about 2-3 minutes per side or until golden brown and crisp. Serve with yogurt or dipping sauce of choice.
NotesThis recipe was inspired by The Kitchn's website.