Zucchini Fritters

Light and fresh, these fritters make a great light lunch or first course to a farm-fresh meal!

Serves 4 as a light lunch or appetizer
Gluten free - Dairy free - Grain free - Vegan

1 1/3 cups grated zucchini (about 1 medium) 

1/2 cup chickpea flour

1/2 cup water (only use as much as you need, if the batter appears to be too dry)

2 tbs hemp seeds

1 tbs finely chopped chives

2 tsp olive oil, plus more as needed

1 tsp Za’Atar spice blend

1 tsp grated lemon zest

3/4 tsp kosher salt

1/2 tsp black pepper

1/4 tsp chili flakes

1. In a medium bowl whisk together the chickpea flour, hemp seeds, chives, olive oil, za’atar, zest, salt, pepper and chili.

2. Stir in the zucchini.

3. Heat a non-stick skillet over medium-high heat and drizzle with a glug of olive oil. With an ice cream scoop, scoop zucchini batter into the pan and gently flatten. Be sure not to overcrowd the pan. Cook until the edges appear to crisp and brown, then flip the fritter and cook for three minutes or so on the second side.

4. Transfer the fritters to a plate and serve.