Makes 10 fritters
Time:  20 minutes

INGREDIENTS:

• ½ diced brown onion
• Cold pressed olive oil – for frying
• 2 tablespoons of fresh parsley (or dried Italian herbs)
• 1 teaspoon ground coriander
• 1 cup grated zucchini (squeeze out excess moisture)
• 1 cup finely chopped kale
• 1 cup chickpea flour (brown rice flour works well too)
• 2 teaspoon gluten free baking powder
• 1 teaspoon salt
• ¾ cup of filtered water

METHOD:

1. Fry onions and herbs in a pan until soft and translucent, set aside and add to shredded kale and zucchini
2. In a separate bowl mix all dry ingredients and add water- the baking powder should start to activate and become bubbly. Look for a smooth and fluffy batter
3. Add vegetables to batter
4. Spoon fritter mix into a pan with a dash of olive oil. After a few minutes the batter should have bubbles like pancakes. Flip and cook on other side until crispy.

Serve with whatever vegetables you have on hand. Makes a great breakfast with sautéed mushrooms, spinach, avocado and poached eggs. Save any leftover fritters for an easy lunch with a side salad.