Crispy Zucchini Fritters with Veggies
Ingredients
- 2 medium zucchinis, shredded (about 2 cups)
- 1 medium carrot, shredded
- 1/2 cup chickpea flour
- 1/3 cup rice flour
- Salt to taste
- 1/2 teaspoon black pepper
- 1/4 teaspoon white pepper
- Handful chopped coriander leaves
- 1 teaspoon mango powder
- 1/3 cup raisins or less
- 1/4 cup mashed chickpeas (from tin)
- 1/2 teaspoon turmeric powder
- Oil for shallow frying
Preparation
In a large bowl, add shredded zucchini, carrot, mashed chickpeas, coriander leaves, salt, pepper, and raisins, and mix all together.
Then add chickpea flour and rice flour, and mix well until combined properly. Do not add extra water as the water from zucchini should be enough. If the mixture is not binding, add more chickpea flour a little at a time.
Heat an ironclad pan with sufficient oil over low to medium temperature.
Flatten the dough on your palm and add the fritters to the pan. Cook for 2 minutes, then flip and cook for another 2 minutes. Press the middle with a spatula to ensure thorough cooking.
Remove the fritters one by one and place them on a paper towel to drain excess oil.
Once done, serve with coconut cream dipping and coriander chutney.
