I went out into my garden recently and discovered my two zucchini plants had absolutely gone bananas again. They were groaning in delicious sweet vegetables. Mr. Cesy was away for the weekend, so I decided it was time to make my favourite vegetarian dish: zucchini fritters.
Cesy’s Zucchini Fritters
- 4 medium zucchini
- 1 cup of chick pea flour
- Small bunch of coriander
- Several mint leaves
- 1 teaspoon garam masala
- 1 teaspoon curry powder
- 100 grams feta cheese
- Salt and pepper
Shred the zucchini. Since I had a lot of zucchini to use, I used the shredding function on my food processor, but generally I use a plain old box grater. Dump the shredded zucchini into a large bowl.
Finely chop the herbs, and put that into the bowl as well. You could also use flat leaf parsley.
Dump the spices into the bowl. Again, what you actually use can be amended. Just Hungry says add some chilli powder, Nigella says some paprika. I do like the warmth from the garam masala and the slight spice from the curry powder, so they’re generally a given in my version of it.
Add the cup of chickpea flour. I found this at my local Indian food shop, and it is incredibly cheap and gluten free.
Crumble up the feta and add that to the mixture. Mix to combine.
At this stage, I recommend seeing how thick the mixture is. If I had grated 4 medium zucchini like the recipe told me to, it would have been enough. However I used one very large one (it was getting close to marrow stage) with some smaller ones. Accordingly, there was a lot of water in the mixture, so I had to add much more chickpea flour. You want it to be a thick batter. The good thing about cooking, is unlike baking, you don’t have to be exact! Just add the chickpea flour until it is rather thick.
Heat up a non-stick pan with some your favourite shallow frying oil (I used rice bran oil), and fry spoonfuls of the fritters. Flip them over when toasty on the bottom. They do not take long to cook, as you can see by my slightly burnt ones.
My favourite serving suggestion is with a tomato/basil/balsamic vinegar salad, and with a bit of Kewpie Mayo on the side. Enjoy!