these grain-free fritters were an awesome way to start a really long day at our local amusement park. we knew we would be gone all day with nothing but junk food to rely on for filling our bellies, so i wanted to kick it off the right way. we had a zucchini lying around in the refrigerator from the farmer’s market, and didn’t want it to go to waste… viola! big, healthy, hearty breakfast for 4! we had a little sausage on the side and were fulled up all morning.
these fritters don’t need butter or gravy, they are quite moist and flavorful on their own. i really wanted a sweet zucchini bread type fritter with walnuts and maple syrup, but boy, am i glad brian talked me into savory. the cheese crisped up so nicely in the skillet, and the onions made great friends with the zucchini. trust me on this one, don’t differ from the recipe. just stick with it and modify it after you try it just once! i’d be willing, though, to say that these would probably be pretty great with mushrooms and sausage in the batter… oh yum!
garbanzo bean flour, chickpea flour, or besan is quite easy to find in most any grocery store. i use bob’s red mill brand. letting the batter sit for the initial 30 minutes or so is essential for keeping the beany flavor from overpowering the recipe and turning it into more of a savory, cheesy flavor. with a little preparation, you’ll find this to be a quick prep, easy breakfast to make. i really can’t wait to have it again next weekend! and no, these are not primal due to the use of a bean flour, but they are very healthy, nonetheless, so i don’t feel guilty about gobbling them up every once in a while.
savory zucchini fritters
ingredients:
1 medium zucchini, shredded
1/2 small yellow or white onion, shredded
3 eggs
1/4 cup whole milk
1/2 cup garbanzo bean flour
1/2 cup parmesan cheese, shredded or shaved
2 tsp tapioca starch
1/4 tsp baking soda
3/4 tsp salt
1/2 tsp cumin
fresh cracked pepper
method: combine milk and garbanzo bean flour and let sit for 30 minutes, up to 3 hours at room temperature and covered.
combine all ingredients together with batter.
allow batter to sit for a few minutes to thicken slightly. batter is a little thin, so don’t be alarmed, but it should not be watery. if it is watery, add a tbsp or more garbanzo bean flour until you are satisfied.
get a skillet good and hot over medium heat. pour in a glug of olive oil and allow it to get hot. you want quite a bit of oil here so the fritters crisp up.
use a 1/3 measure cup to pour batter into prepared skillet. cook until bubbles come through the top and bottom is set and golden brown. edges should be crisp, but not burnt.
flip the fritter and cook for another few minutes. keep cooked fritters in warm oven until it is time to serve.
this was the perfect amount for 4 people to have 2 fritters each, with a side of sausage.
Yum. I could eat these for breakfast, lunch, or dinner.
i should make them for dinner!
this blog needs a recipe for a savory chutney to go along with these fritters!
It’s nice to have some alternative ways to prepare and serve vegetables.
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thanks, laureen!
sure everyone has hit the plague of abundant zucchini this year already, and there is so much to be done with it all! it is a blessing in a curse!
best,
liz
These look beautiful! Would they also work if you substituted coconut or almond flour for the garbanzo bean flour?
hi, UmiK!
hm, probably a combo of the 2 flours, i would use a 1:4 ratio, coconut flour:almond flour. this would yield the best texture.
tapioca flour would REALLY be the best substitute here, being grain-free also, but higher carb. if you choose to do this, i imagine 3 tbsp should cut it.
mind you, i have not made these adjustments myself, this is just guessing!
let us know!