Thinking about those tasty fried morsels known as fritters, the first thing that probably wouldn't come to mind, is that of a power food. But that's exactly what these fritters are! Camilla Saulsbury, who wrote The Chickpea Flour Cookbook, stopped by Tonia's Kitchen to talk about her delicious idea for Power Veggie Fritters. Not only do they pack a nutritious punch, but they really taste good.
Camilla says the key to keeping the fritters healthy, is the use of Chickpea flour, which contains far more nutritional value then just regular flour. Combine that with the vegetables you'll use, and you're looking at a very powerful snack!
- 4 -1/2 cups shredded zucchini (about 4 medium, 2 lbs)
- ¾ teaspoon fine sea salt, divided
- ¾ cup chickpea flour
- 1 teaspoon baking powder
- 2 large eggs, lightly beaten
- 1 cup finely chopped green onions
- 2 teaspoons Sriracha
- 2 tbsp olive oil
INSTRUCTIONS
- Set a mesh sieve or colander over the large bowl; line with a clean dish towel
- Place zucchini on top of towel and sprinkle with ½ teaspoon of the salt. Let stand for at least 30 minutes
- Gather the ends of the dish towel together and squeeze as much liquid as possible from the zucchini into the bowl; discard liquid and place zucchini in bowl.
- Add the eggs, green onions, chickpea flour, baking powder, Sriracha, and remaining salt to bowl; mix with wooden spoon until well blended.
- Heat 1 tbsp of the oil in a large skillet over medium heat. Working in batches, drop ¼ cupfuls of zucchini mixture into skillet, flattening slightly; cook until golden and crisp, about 3 minutes per side. Transfer fritters to a paper towel-lined plateRepeat with remaining batter, adding remaining oil as needed.
NOTES
*You can keep the fritters warm in a 200°F oven as you cook the batches.
