Who doesn’t love a good summer fritter? These insanely flavorful and crunchy fritters take no time to make, are insanely delicious and on top of that, they are gluten-free. Try them for yourself 😋
🍽 Serves 3
🕘 20-25 minutes
Ingredients:
2 medium or 1 large courgette/zucchini
1 medium potato
1 ½ cups corn kernels (thawed or fresh)
½ onion (diced)
1 cup of chickpea flour
1/3 cup of water
1 tsp baking powder
½ tsp garlic powder
1 tsp salt
¼ tsp pepper
Olive oil for frying
Vegan sour cream/aioli to serve
Chopped chives and basil to serve
Instructions:
Prepare the ingredients, grate the zucchini and potato. Dice the onion.
Place grated zucchini and potato into a tea towel and grab all 4 corners to form a bag. Squeeze to drain the excess juices.
Place drained vegetables into a large bowl, add onion, chickpea flour, baking powder, garlic powder, salt, and pepper.
Mix well until combined. Add more water if needed (see the consistency in the video)
Heat a large frying pan with 2 Tbsp of olive oil to medium heat.
Scoop the batter and place in the frying pan once the oil is well heated. Spread to shape a circle and fry until golden – approx. 6-7 minutes. Flip and fry for 4-5 more minutes. Place on a paper towel to dry from the oil.
Repeat with the remaining batter. Make sure the fritters are not touching each other (don’t overcrowd them).
Serve topped with vegan sour cream/aioli, chopped chives, and basil.
Enjoy! 💚
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