These flourless zucchini fritters come courtesy of my Mama. 🙂 There’s a dish in South Asia called “pokora” or “pokoda.” It’s most commonly made with chickpea flour, vegetables and indian spices. It’s eaten as a snack or appetizer, and usually fried. I used my Mom’s pokora recipe but adapted it to make it a healthier version and one with zucchini as the main vegetable (I’m a sucker for zucchini!). Chickpea flour (also known as “besan”) is so versatile. It’s a great grain-free flour option because it has a great binding quality that works well for frying and baking.

Not only are these flourless zucchini fritters super easy to make but they are even more delicious! I make these as an appetizer when I have compnay, they are always a crowd pleaser! I also make these when I want a quick yummy snack for myself!

Flourless Zucchini Fritters 2016-09-15 10:05:00 Write a review Save Recipe Print Ingredients 2 cups chickpea flour (besan) 2 tsp salt 1/2 tsp chilli powder 1 tsp coriander powder *optional - 1 tsp pomegranate seed powder (also known as "anardana") 1/2 cup cilantro, chopped 1/3 cup onion, chopped 1/2 cup shredded zucchini 1/2-1 chilli, chopped 1&1/4 cup water 1 tsp baking powder and any other veggies you want (spinach, kale, cauliflower, etc.) coconut oil, for pan frying Instructions Add the chickpea flour with all of the spices into a bowl and mix well. Add the cilantro, onion, zucchini and any other veggies you are including and mix. Add the water mix until it is nicely combined. Add the baking powder. Heat up a frying pan over medium heat. Add a couple of tbsp of coconut oil and wait until the pan is out. Using a 1/3 cup, pour the chickpea batter onto the pain and wait a couple of minutes. Flip and so the same on the other side, it should be a golden brown colour. Continue until you are done the batter. Enjoy! HappyGut http://www.happygut.ca/

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For more chickpea flour recipes you can check out my 2-ingredient chickpea flour wrap and my chickpea pattie recipe