Crispy Zucchini Fritters with Vegetables
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
- Handful of chopped coriander leaves
- 1/3 cup raisins or less
- 1/4 cup mashed chickpeas (canned)
- 1 tablespoon Freedom Spice Blend (from @monsflavors)
- 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.
Add chickpea flour and rice flour and mix well until combined properly. Do not add extra water, as moisture from zucchini should suffice. If the mixture does not bind, add more chickpea flour a little at a time.
Heat an ironclad pan with sufficient oil over low to medium heat.
Flatten the mixture on your palm to form fritters and place them in the pan. Cook for 2 minutes, then flip and cook for another 2 minutes. Press with a spatula to ensure thorough cooking.
Remove fritters one by one and place on a paper towel to drain excess oil.
Serve with coconut cream dipping and coriander chutney.
