It’s finally the summer holidays and I literally couldn’t be any more excited.
Weirdly though, I’m at a bit of a loss because I don’t really know how to spend my free time due to the lack of revision that seems to have been going on for months. I’ve just been going to galleries and cooking a whole lot of food and also just getting super excited for upcoming holidays.
I came up with this recipe which I thought would be perfect for a summer meal. Packed with vegetables but also substantial and filling (especially when topped with a poached egg or avocado).
I’m sure you know by now that I’m totally obsessed with chickpea flour, it acts as the perfect binder in the recipe, meaning you don’t need an egg, and also means that the recipe stays gluten free. So it’s a win-win situation for all!
I’ve kept the recipe simple, but it’s so easy to adapt. I’m sure adding cumin to the batter and serving it with a cucumber yoghurt, hummus and pomegranates would be mouthwatering.
Zucchini and Carrot Fritters (vegan, gluten free, dairy free)
Serves 2 (or 4 as a starter)
These fritters are super simple to make and full of sweet delicious flavour from the carrots and zucchini. The amount. I like to serve these with a quick, fresh salsa on top and a big squeeze of lemon or tahini dressing, but they would work equally well as a substitute for okonomiyaki by spreading brown sauce, mayo and nori on top.
1 zucchini, grated
1 carrot, grated
4 tablespoons chickpea flour (also called besan)
Salt and pepper, to taste
Extra virgin olive oil
Mix 2 tablespoons with about 4 tablespoons of water until a thick batter forms. Set aside for minimum 15 minutes (up to 24 hours, if kept in the fridge).
Grate the carrot and zucchini and squeeze out the liquid (either using a cheesecloth or your hands).
Season the vegetables with salt and pepper and mix with the batter.
Add another 2 tablespoons of dry chickpea flour until the batter has a thick consistency but sticks together.
Heat a pan and coat with a generous amount of oil.
When the pan is hot, place 1-2 tablespoons of batter in a circle and cook on medium-low heat for around 2 minutes on each side, or until golden and cooked through.