One of my favourite ways to spend a few lazy hours on the weekend is browsing the fresh food markets. One of my favourite stores is the Asian grocer at our local market. They carry all types of Asian foods as well as some great US and Tex-Mex foods.
This week while browsing the shelves I saw Chickpea Flour and grabbed it, thinking instantly of making zucchini fritters. A few years ago one of my students made zucchini fritters using chickpea flour for an assessment item. I loved the recipe and have always wanted to recreate it. Unfortunately, I didn't keep a copy of the original recipe so I've just had to stubble forward and work it out myself. This is the first incarnation, but I'm sure that I will be experimenting with them some more in the future.
2 medium zucchinis, grated
2 tsp salt
1/2 cup chickpea flour
1 egg, lightly beaten
1 tsp cumin
1 tsp chilli flakes
2 tsp moroccan seasoning mix
1/2 cup plain flour
Vegetable oil to shallow fry
1 tsp lime juice
2 Tbs finely chopped mint leaves
1/3 cucumber, finely diced
1/3 cup Jalna non-fat natural yoghurt
1. Lightly salt zucchinis and set aside.
2. In a large bowl mix chickpea flour with water until it is a thin batter consistency.
3. Add the egg and combine well.
4. Squeeze the excess water from the zucchini and add to the mixture.
5. Add spices and plain flour and mixx all together well.
6. Heat a non-stick pan with vegetable oil to a medium high heat to shallow fry.
7. Fry fritters in batches, removing to paper towel to drain excess oil.\
8. If necessary, place fritters covered in a low temperature oven to keep warm until serving.
9. To make dressing, combine all ingredients in a small bowl.