2-INGREDIENT ZUCCHINI & CHICKPEA FLOUR PANCAKES
When it’s zucchini season at our farm these little fritters are on repeat. I mean, you can’t beat 2 ingredients right?! My toddler loves these especially when she can dip them into plain Greek yogurt. However, if your toddler is more of a ketchup kid, I think that would be a great dipping condiment as well!
These fritters make a great appetizer, side dish, or snack for any occasion. They fry up beautifully with just two magical ingredients- zucchini and chickpea flour. With that being said, I like spicing these up a bit with dried herbs from my spice cupboard for a bit more zing! I give suggestions in the recipe for add-ins if you feel like it.
Honestly, I’ve made my fair share of zucchini fritters over the years and these are by far the best and easiest ones to date. The chickpea flour adds more protein and makes them a bit more substantial. I feel like it also absorbs a little more of the liquid from the zucchini making them more crisp and delicious. The only trick to using chickpea flour (aka garbanzo bean flour) is to try and find a sprouted flour. Sprouted chickpeas are easier to digest (especially for little bellies). Sprouted flours are becoming easier to find at local grocery stores but see my recipe note for my go-to spot.
Before we get to the recipe let’s take a peak at the nutritional value of these simple ingredients.
Zucchini is wonderful source of folate, potassium and vitamin A. Zucchini also contains vitamin B6 which can help regulate blood glucose which is really important for little ones.
Chickpea Flour (aka garbanzo bean flour) contains protein, iron and magnesium along with a good amount of fiber. It’s a nice flour to incorporate into sweet and savory cooking.
Alright, now to the recipe! I hope you and your little ones’ enjoy these simple fritters as much as we do!
2-INGREDIENT ZUCCHINI & CHICKPEA FLOUR PANCAKES
PREP TIME: 15 MINUTES COOK TIME: 10 MINUTES SERVES: 4-6
Zucchini Fritters
2 cups shredded zucchini or summer squash
1/2 cup + 1 Tablespoon chickpea flour (See note)
2-3 Tablespoons water
fat pinch of salt
Ghee or duck fat for frying
Optional Ingredients
2 garlic cloves, minced
1 1/2 teaspoons dried thyme
1/2 teaspoon crushed red pepper flakes
Yogurt for serving
Preparation
Place the shredded zucchini in a colander and shake it up a bit to get rid of excess moisture (you can also squeeze out some moisture with a kitchen towel.
In a bowl combine the zucchini with the chickpea flour, 2 tablespoons water, and salt. At this time if you are using the suggested add-ins go ahead and toss them in. Mix well. If the batter seems to dry, add a touch more water. If it seems to wet, add more flour.
Heat your cooking fat of choice in a large cast iron skillet over medium-high heat. Use a 1/4 cup measuring cup to spoon out the batter onto the frying pan. Lightly press down each mound with a spatula. Fry for for about 2-3 minutes per side or until golden brown and crisp. Serve with yogurt or dipping sauce of choice.
Notes
You can purchase sprouted chickpea flour from Secondspringfoods.com.
