Sort ingredients
willa
QR Code
Listen
Pdf
Grate zucchini and onion on the coarse teeth of your grater into a bowl big enough to hold the fritter mix.
Sprinkle your teaspoon of salt flakes on top. Stir through and give everything a squish. Let the mix rest for 5-10 minutes to get really juicy.
Scatter chickpea flour on top, rubbing it through your fingers to eke out any lumps.
Sprinkle in baking powder. Stir together with a spatula until well incorporated.
Heat two-thirds of the oil in the pan, and once it starts to shimmer, add heaped tablespoons of the mix into the pan.
Flip as the bottoms get golden. Once both sides are cooked, drain on kitchen towel, sprinkling with salt flakes while still hot.
Serve immediately, or allow to cool, refrigerate and pop into lunchboxes.