Fritter Sweet Symphony

simple food for tough days

our brains need a break

Welcome back to the recipe club edition of The Broiler Room. Y’all  got great taste and honestly, your skin looks amazing. You must be staying hydrated and well rested. This week has been a particularly heavy one despite all of us having blown past our stress and suffering quota months ago. So in the spirit of conserving our energy for the inevitable fights and protests, we’re keeping it easy this week with our Zucchini Basil Fritters. 

While these aren’t the prettiest bites you’ll ever whip up, they make up for their less than gorgeous appearance with a surprising amount of flavor. Our fritters take less than 30 minutes to make and are packed full of protein, thanks to that bag of chickpea flour that you MOST DEFINITELY still have from our recent crepe and tofu recipes. We served ours with some chopped tomatoes, cucumbers, and onions but the fritters go great on a salad, folded into a wrap, or even served as a burger.

If you can make pancakes, you can make these. Low stakes cooking.

Zucchini Basil Fritters

Makes 12-16 fritters depending on your scoops

1 ½ cups shredded zucchini, about 1 regular sized zucchini

½ cup chopped white onion

3 garlic cloves, minced

3 tablespoons chopped fresh basil

2 tablespoons ground flaxseed

¾ cup chickpea flour

½ teaspoon salt

½ teaspoon baking powder

½ cup vegetable broth or water

In a medium bowl mix together the zucchini, onion, garlic, and fresh basil until everything is well distributed. Sprinkle over the ground flax seed and mix again.

In a separate bowl, whisk together the chickpea flour, salt, and baking soda. Stir this mixture into the zucchini until most of the veggies look covered in flour. Now slowly pour in the broth, stirring while you go, just until everything looks moist and is sticking together. You want to get a little bit of a batter going without adding too much liquid which could make your fritters a little soggy. You probably won’t need the whole ½ a cup so pour out a little at a time. You want the batter to look a little like this:

When you’re ready to get cooking, warm up a skillet or large sauté pan over a medium-high heat. You wanna cook these fuckers just like pancakes. Once the pan is hot, spray a little oil on it and scoop one large spoonful of the batter onto the pan. Spread it out a little bit with the back of the spoon so that you don’t end up with a thick ass fritter. Cook until the bottom begins to brown and a few bubbles pop through the center, about 2 minutes. Flip and repeat until the fritters are brown and crispy on both sides. Serve hot.

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Thanks again for joining us here each and every week. The new recipe page on our site is almost done and we’ve got lots more tricks up our sleeves for the coming weeks. We can’t wait to share all of them with you. Try to go get some sun on your face today. Your brain will thank you. See y’all next Sunday.

Michelle and Matt