It is summertime and the zucchini are choking the kitchen, at least if you are growing any in your garden. There are so many wonderful things to do with zucchini ~ spiralize for zoodles, cut up for stir fry, stuffed zucchini, and so many more. But one of my favorites is making zucchini fritters. These fritters are gluten free since we are using chickpea flour. And since I cook them in a non-stick pan, there is no added oil.
Makes 6 Fritters
1 tablespoon fresh lemon juice or rice wine vinegar
1 tablespoon tahini
1 teaspoon Dijon mustard
½ teaspoon sea salt
3 cups grated zucchini
¼ cup red bell pepper, small dice
¼ cup red onion, small dice
2 Tablespoon fresh dill or 2 teaspoon RA Ranch Dill seasoning mix
1 cup chickpea flour
¼ teaspoon ground black pepper
In a large bowl, mix together lemon juice, tahini, mustard and salt. Add in remaining ingredients. Stir and allow several minutes for the chickpea flour to incorporate. Let set a 5 to 10 minutes.
Heat a nonstick skillet over medium heat. Each fritter is about a ¼ cup of the mixture. Place measured portion into the heated pan and flatten with the back of the measuring cup. Cook for about 4 minutes on each side or until golden brown.
This is an easy lemon/dill dipping sauce. Just combine the ingredients below and stir. You can add other seasonings if you like~ make it your own.
2 Tablespoons Plant Based Mayo
1 Tablespoon fresh Lemon Juice
1 - 2 teaspoons RA Ranch Dill Seasoning or 1 Tablespoon Fresh Minced Dill
I have made this recipe with both zucchini squash and Patty Pan squash. It worked great for both, you can probably use any summer squash in this recipe. With the chickpea flour this recipe has about 10 grams of protein per 3 fritters. The recipe makes 6 fritters.
Enjoy and don't let the zucchini choke the kitchen. Enjoy!