Baked Zucchini Fritters with Lemon and Basil
These flavourful and healthy zucchini fritters are made with nutrient-dense chickpea flour, and baked instead of fried. They have a light and crisp shelling and melting texture inside. Enjoy them as a snack, a sandwich filling or side dish.
Ingredients
- 4 cups grated zucchini
- 1 1/2 teaspoons salt divided
- 3/4 cup chickpea flour
- 4 green onions dark green parts only
- 1/4 cup warm water
- 1/4 cup fresh basil chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons ground flax
- 2 cloves garlic peeled and minced
- 1 lemon zested
- 1 teaspoon baking powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- freshly cracked black pepper
Instructions
- Preheat oven to 425° Fahrenheit (220° Celsius) and prepare a baking sheet with parchment paper.
- Toss grated zucchini with 1 teaspoon (5ml) salt in a fine metal sieve, placed over a bowl or the sink. Let sit for 10 minutes so the zucchini releases water.
- In a small dish, mix ground flax with a 1/4 cup of warm water and set aside.
- Meanwhile, in a medium bowl, whisk together the chickpea flour, baking powder, cumin and remaining 1/2 teaspoon (2.5ml) salt. Then stir in green onions, basil, olive oil, garlic, lemon and black pepper.
- Rinse zucchini to remove excess salt, and gently squeeze handfuls of zucchini over sink to remove liquid and place squeezed zucchini in the bowl with the chickpea mixture. Add gelled flax to zucchini mixture and mix well to combine.
- Gently drop scant 1/2 cup of batter onto parchment lined baking sheet, pressing with fingers to form a 4 inch (10 cm) patty. Batter should yield 6 patties.
- Bake for 15 minutes, carefully flip and bake for 15 minutes more. Let rest on cookie sheet for five minutes before serving.