Flour Tip: Depending on the moisture in the zucchini, and how it measures grated, you may need more or less flour. I like ¾ cup; it yields fritters that are still moist with zucchini but hold together just fine. You can always start with ¾ cup and adjust with a touch more flour if you like as you start to cook. More flour will yield firmer patties.
INGREDIENTS
1 tablespoon fresh lemon juice
1 tablespoon tahini
3 cups grated zucchini
¾ to 1 cup chickpea flour (see tip in intro)
1 teaspoon Dijon mustard (optional)
3 to 4 tablespoons chives or sliced green onions (green portion only)
½ teaspoon sea salt
½ teaspoon dill seed (see tip in intro)
Freshly ground black pepper to taste
INSTRUCTIONS
- Stir together lemon juice and tahini. In a large bowl, combine all the remaining ingredients and pour over the lemon-tahini mixture. Combine with a spoon or spatula until you have a uniform mixture. As the zucchini releases moisture (from the added salt), the chickpea flour will absorb that liquid. Allow mixture to sit for 15 to 20 minutes.
- Heat a nonstick skillet over medium-high heat. Scoop a portion of the mixture (about ¼ cup) onto the skillet. Use a spatula to flatten it into a fritter shape. Cook on one side for 3 to 4 minutes, until golden. Flip and cook for another 2 to 4 minutes, until golden on both sides and cooked through. If the fritters are browning too quickly, reduce the heat to allow the centers to cook more fully.
- Serve with a vegan sour cream (or a nut cheese thinned with a little water), or even simply with ketchup or a balsamic reduction
