Ideally the batter for these fritters is best made in the morning to allow it to rest for the day (seriously takes less than 5 minutes to do). If unable you can do it later in the evening but it does need to rest for about 30 minutes. The chia seeds act as an egg replacement and combine the fritters together.
- 1 1/2 cup Chickpea Flour
- 3/4 cup Coconut Cream
- 3/4 cup Water
- 1 1/2 tbsp Chia Seeds, soaked in 3 tbsp water for 15 minutes
- 2 medium Zucchini, grated
- 3 cloves Garlic, pressed
- Handful Parsley, chopped
- 1/2 tsp Chilli Flakes
- Salt and Pepper, for seasonings
- Rice Bran Oil, for frying
- 4 servings Side Salad
- Crusty Bread, for serving
- Chutney, for serving
In a medium bowl whisk chickpea flour, water and coconut cream until well combined. Let stand for a minimum of 30 minutes ... ideally do this in the morning and leave for the day.
Soak chia seeds in 4 tbsp of water for 15 minutes, stir occasionally.
Grate zucchini, squeeze out moisture.
Mix the chia seeds, zucchini, garlic, parsley, chilli flakes, salt and pepper into the batter.
Heat about 2 tbsp of oil into a large heavy based pan. Drop spoonfuls into pan, pat down flat slightly and cook for 2 minutes on each side until nicely browned on medium heat.
Repeat with remaining batter till finished. Adding more oil when pan dry.
Serve with chutney, salad and crusty bread.