• 3 cups grated zucchini yellow or green, (approx. 1 1/4 lb), do not peel, just trim ends; use large hole of a standard cheese grater
  • 3/4 – 1 cup chickpea flour—see note
  • 1 tbsp lemon juice
  • 1 tbsp tahini
  • 1 tsp dijon mustard (optional)
  • 3-4 tbsp chives or sliced green onions green portion
  • 1/2 tsp salt
  • 1/2 tsp dill seed don’t substitute dried dill week; see note for substitutions
  • freshly ground black pepper to taste

Recipe from Dreena Burton, Dreena’s Kind Kitchen.

In a large bowl, combine all ingredients (it’s helpful to first whisk together the tahini with the lemon juice and Dijon; and to whisk the dry ingredients together). 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 15-20 minutes.

When ready to cook, heat a non-stick skillet over medium-high heat. Use an ice cream scoop to measure the mix, and transfer level scoops to your skillet. Use a spatula to flatten into a fritter shape on the pan.

Cook over medium-high heat for 3-4 minutes, until golden on the first side. Flip with the spatula, and cook for another 2-4 minutes on the second side.

If the fritters are getting too brown, reduce heat to allow the centers of the fritters to cook more fully. Work in batches, you should be able to cook the mixture in two batches on the pan. Once golden brown and set, remove and serve immediately. Makes 7-8 fritters, serving 3 as a light meal, or more as an appetizer (see note).

Nan’s Notes:We enjoyed these so much that when I made them again, I doubled the recipe in order for plenty left over, and cooked them on a large non-stick electric griddle. Using a 1/4 cup ice cream scoop of batter, I got 19 fritters. They are delicious reheated in a skillet, or microwaved for 10-15 seconds. They can also be frozen. I made a few changes, but they are great both ways.

Amendments: To the doubled recipe I added a few extra ingredients and liked the results: 1/2 teaspoon each garlic and onion granules, 1 tablespoon nutritional yeast, (added to dry ingredients). After the batter rested for 20 minutes, it was still a bit too loose although I used the full measure of chickpea flour, so I stirred in 1/3 cup more chickpea flour to which I added 1/2 teaspoon each of baking soda and baking powder, and to the batter, added 1 1/2 tablespoon apple cider vinegar. I liked the texture that the leavening created, but it isn’t necessary.

Dreena’s Recipe Notes:

Cooking Note: These are best pan-fried. Oven baking doesn’t give the same texture. I use a large ScanPan for these (and for other oil-free pan cooking).

Serving Suggestions: These make a light meal, or a delightful appetizer. Try serving with a vegan sour cream, or even simply with ketchup or a balsamic reduction. Also try these as a savory breakfast!

Flour Note: Depending on the moisture in the zucchini, and how it measures grated, you may need more/less flour. I like 3/4 cup – it yields fritters that are still moist with the zucchini but hold together just fine. You can always start with 3/4 cup, and adjust with a touch more flour if you like as you start to cook. More flour will yield firmer patties. As mentioned in the blog post, don’t substitute other flour here.

Dill Seed Note: Dill seed beautifully accents these fritters. If you don’t have it, I wouldn’t substitute fresh or dried dill weed. Instead, try substituting 1/4-1/2 tsp cumin seed or fennel seed.

Batch Note: If you have hearty appetites or serving more than 3 people, definitely double this recipe!

Appetizer Note: Shape these into smaller fritters for appetizer or nibbler portions. You can serve each with a small dollop of vegan sour cream or a drizzle of a balsamic reduction.