Zucchini Fritters (Italian Frittelle di Zucchine)

Ingredients

• 500 g zucchini
• 80 g Parmigiano Reggiano cheese (parmesan cheese)
• 100 g chickpea flour
• 1 small bunch parsley leaves
• 1 garlic clove
• 1 tsp baking powder
• 1/4 cup oil for frying (I’ve used extra virgin olive oil)
• Salt and pepper to taste

Instructions

1. 1

   Grate the zucchini using a box grater, leave aside for 10 minutes then squeeze out the excess liquid. Add to a large bowl

2. 2

   Grate parmesan cheese and a garlic clove. Finely chop parsley and add all to the same bowl. Mix to combine

3. 3

   Add chickpea flour, season with salt and pepper. Mix to combine

4. 4

   Add 3-4 tablespoons of the zucchini water and baking powder to the bowl and stir together to create a soft batter which has binded together(If needed, add more of the zucchini water slowly to get the right consistency without it becoming watery)

5. 5

   Heat some of the the oil in a skillet or pan on medium-high heat and spoon a tablespoon of the batter into the pan. Flatten gently with the back of the spoon to make a circle and repeat with the rest of the batterFry for a few minutes and flip each fritter until both sides are golden brown.

6. 6

   Place the cooked zucchini fritters on paper towels to draw out the excess oil and enjoy your Zucchini Fritters hot or cold :)