Regular Foods · Snack · by Rowan
Rowan's Chickpea-Zucchini Griddle Cakes
Zucchini Chickpea Fritters
Chickpea flour helps Rowan bind tender zucchini into a handheld savory snack. The browned edge, vegetable skin, and dense crumb make this a regular-food recipe; chew carefully and use only when cleared.
- Total time
- 30 min
- Yield
- 12 small fritters
- Serving
- 2 small fritters
- Texture
- Tender inside with a lightly browned edge
Ingredients
- 2 medium zucchini, coarsely grated
- 1/2 teaspoon salt
- 1/2 cup chickpea flour
- 1 small garlic clove, finely grated
- 2 tablespoons finely grated onion
- 1/2 cup finely grated Parmesan cheese
- 1 large egg, beaten
- 2 teaspoons olive oil, divided
Directions
- 1
Toss the grated zucchini with salt and let stand for 10 minutes. Squeeze it very dry in a clean towel.
- 2
Mix the zucchini with chickpea flour, garlic, onion, Parmesan, and egg. Let the batter stand for 5 minutes.
- 3
Heat half the oil in a nonstick skillet over medium. Drop six 2-tablespoon mounds and flatten gently.
- 4
Cook 3 to 4 minutes per side until lightly browned and 160°F / 71°C in the center. Repeat with the remaining oil and batter.
- 5
Cool until just warm. Serve two small fritters, take small bites, and chew thoroughly.
PER SERVING
Nutrition
- Protein
- 6g
- Calories
- 90
- Carbs
- 8g
- Fat
- 4g
- Fiber
- 2g
Nutrition is provided by the source per serving and may vary with zucchini size, cheese, and cooking oil.
Source: Adapted and independently worded from Mather Hospital's Zucchini Fritters (https://www.matherhospital.org/weight-loss-matters/zucchini-fritters/).
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