Zucchini and Kale fritters
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.