Description
A big high-five to Sheela Prakash from Kitchn for providing the foundation for this dish – the spot-on ratio of vegetables to flour!
Scale
Ingredients
- 3 zucchini (medium to large, about 1 pound)
- 3 scallions or 1/2 cup, sliced thin
- 2 ears of corn, about 1 cup, cut off cob
- 3/4 cup chickpea flour
- 3–4 tablespoons water
- Olive or vegetable oil of your choice
- Salt for draining and seasoning, pepper to taste
To serve (optional)
- 1 cup sour cream or yogurt (can use dairy free)
- 1–2 tablespoons lemon juice
- Grated garlic clove (optional)
- Salt to taste
Instructions
- Preheat oven to 200 degrees.
- Trim zucchini and grate on box grater (large holes) or use shredder attachment from food processor (recommended).
- Put grated zucchini in a colander over the sink. Sprinkle with sale (teaspoon or so) and toss. Let sit for 10 minutes.
- Drain zucchini by pushing it against the colander and/or place in a clean dishcloth and wring the water out. Highly recommend dishcloth method.
- Place drained zucchini in a large bowl. Add sliced scallion and corn. Taste, season with salt and pepper. Add any additional spices or herbs, if desired.
- Roughly measure how much vegetable mixture you have. This is important to determine how much chickpea flour to add. This recipe should yield around 3 cups of vegetables, but if you have more or less, adjust the amount of chickpea flour. For every 2 cups of vegetables, add 1/2 cup chickpea flour. If you have 3 cups, mix in 3/4 cup of chickpea flour.
- Drizzle in 3-4 tablespoons of water. The batter should be sticky but not runny. Make sure you can form it into a patty and it keeps its shape. Add more flour or water if needed.
- Heat a generous drizzle of oil in a large skillet – either cast iron or nonstick, over medium-high heat.
- Drop 1/4 cup of batter into the pan, flattening it with the back of the measuring cup or with a spatula. Leave room between fritters (I could fit 4 at a time).
- Cook until golden brown, about 2-3 minutes per side. If your fritters are browning too quickly, turn heat down.
- Drain on a paper towel-lined plate, sprinkle with salt, then place in the oven to keep warm until you’re done (optional).
- Repeat with remaining batter, making sure to keep the pan well oiled in between batches.
- For the topping, simply mix together the ingredients to your taste.