Ingredients
Method
- Grate 2 large zucchini into a colander set over a bowl. Toss with 1 teaspoon of salt. Let sit for 15–20 minutes to draw out moisture. You will see liquid collect in the bowl below.
- Transfer the salted zucchini to a clean kitchen towel or cheesecloth. Twist and squeeze to remove as much liquid as possible, until the zucchini is dry and compact.
- In a medium bowl, whisk together 1/2 cup chickpea flour, 1 teaspoon baking powder, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper. Add 2 eggs and whisk until smooth.
- Add the squeezed zucchini to the bowl, along with the chopped mint, dill, parsley, green onions, and 2 tablespoons of lemon zest. Stir until evenly combined.
- Heat 3 tablespoons of oil in a large skillet over medium-high heat. Once the oil shimmers, scoop 2 tablespoons of the mixture for each fritter, flattening into 1/2-inch thick discs.
- Cook for 3-4 minutes on each side, or until golden brown and crispy. Transfer to a wire rack to cool for 2 minutes.
Notes
These fritters are crispy on the outside and tender inside, thanks to a unique technique of squeezing out zucchini's moisture. They are naturally gluten-free and packed with fresh herbs for a delicious Mediterranean flavor.
