Wednesday, 15 August 2012

Zucchini Fritters (Gluten Free)

Chickpea flour, otherwise known as Gram flour across the subcontinent, is what is usually used to bind vegetables together in bhajis or pakoras (South Asian fritters). Whereas plain flour weighs the fritters down and may need a pinch of baking powder to give lightness, the chick pea flour in this recipe makes them very airy and crispy. The batter becomes sticky and no egg is needed, so you can really taste the star ingredients: courgettes, pockets of salty Feta, garlic and fragrant basil.

The Za'atar (a middle-eastern spice blend of herbs like oregano and thyme with sesame seeds, and sumac) was a last-minute addition for extra flavour; the lemony tang from the sumac here was great.

If you can not find chick pea flour at the supermarket, try South Asian specialist stores; they'll probably cost less too and in case you are worried about how you'll use up a kilo of this flour, why not make some onion or potato bhajis by adding some cumin seeds and a pinch of chilli powder, or prawn tempura by making a simple batter of flour, water and salt and pepper seasoning.

The Recipe adapted from Nigel Slater's The Kitchen Diaries


4 small courgettes
2 medium yellow onions
3 garlic medium cloves
Handful of chopped basil leaves
100g Feta cheese
2-3 tablespoons of chick pea flour
Salt and pepper to season
Tsp of Za'atar blend

Canola oil for frying (about 3-4 tablespoons)


Grate courgettes, chop onions and garlic. Put in a bowl with cubed feta, basil and add flour. Combine ingredients and then season with salt and pepper. N.B the moisture from the courgettes should be enough to wet the flour and hold the batter together, if not add a little water.

Add oil to pan and heat. Take a spoonful of mixture and drop into the pan, flatten with the back of the spoon. Add as many as possible in the pan, allowing for some space between fritters. After a few minutes turn over and cook the other side. When done, drain on kitchen towel. Serve with salad.

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