Zucchini and Kale fritters

Makes 10 fritters
Time:  20 minutes


  • 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


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.

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