Prep time15 minutes
Cook Time15 minutes
Equipment: The Ultimate Skillet
550 g grated zucchini
150 g sliced onion
150 g chickpea flour
250 ml cold water
Salt and pepper to taste
Herbs & spices! (See recipe notes)
Vegetable oil for frying
Place the grated zucchini into the centre of a clean tea towel and sprinkle with a bit of salt. Gather up the tea towel into a bundle and squeeze out as much moisture as possible from the zucchini over the sink.
Shake the grated zucchini into a large bowl, and mix in the chickpea flour, the water, and your seasoning. Combine well until you have a chunky pancake batter like consistency. If the batter is too thin, add a couple tablespoons of flour, if the batter is too thick, add a few tablespoons of water. You want a thick but still runny consistency.
Pour approximately 60 ml of vegetable oil into your Kana skillet and warm up on a medium/high setting. Test the oil by spooning a small amount of batter into the skillet and if the batter begins to sizzle right away, you’re ready to start frying!
Spoon dollops of the batter into the skillet, frying on each side for about 5 minutes or until golden and crisp. Use a thin spatula to flip each fritter, and be mindful to give the fritters a few moments to fry in the oil before using the spatula to gently push them around in the skillet – to ensure they don’t stick. You will be able to fit about 5 small or 4 large fritters in the skillet at once, so you’ll have to do a few batches. When you are confident that the fitters are golden, remove with the spatula and place on a plate or tray lined with some paper towel to drain off the excess oil.
Enjoy hot, right away, or at room temp, or warmed up later in the oven on a baking tray lined with Kana parchment paper for 10 minutes.