I have to confess. Egg-based dishes like fritters and omelettes were a favourite fall back for impromptu brunches and quick Sunday night dinners.
Convenient. Tasty. Adaptable.
But fritters without eggs?
Thankfully there’s an alternative that boosts protein without the cholesterol.
Other cultures have been on to this, like, forever. And the super big bonus is that chickpea flour is gluten free.
I mix the chickpea batter in the morning, cover it and let it rest over the day. Standing the batter allows the flour to absorb the fluid.
You can let it stand it for as little as 1/2 an hour if you’re on the fly.
For a low-fat version use only water in the batter and bake the fritters on baking paper.
Close to dinnertime soak the chia seeds. Next grate the zucchini and let it drain in a sieve (not essential but works well with high-water content veges – squeeze out the water before adding to the batter).
1 cup chickpea flour
1/2 cup coconut cream
1/4 cup water
2 Tbl tapioca starch
1 Tbl chia seeds
1 large zucchini, grated
2 cloves garlic, pressed
1/2 tsp dried chilli flakes
Salt and pepper
1. Mix chickpea flour, coconut cream, and water together (I use my blender). Stand.
2. Soak chia seeds in mix for about 15 mins, stir occasionally.
3. Grate zucchini, drain, squeeze.
4. Mix zucchini, garlic, parsley, chilli flakes, salt and pepper into the batter.
5. Drop spoonfuls into a hot, well oiled pan. Rice bran oil works well at this heat and the better your pan the less you need to use. Cook both sides until nicely browned, about 2-3 mins.
Serve with your favourite chutney or guacamole.