These flourless zucchini fritters come courtesy of my Mama. 
There’s a dish in South Asia called “pokora” or “pokoda.” It’s most commonly made with chickpea flour, vegetables and indian spices. It’s eaten as a snack or appetizer, and usually fried. I used my Mom’s pokora recipe but adapted it to make it a healthier version and one with zucchini as the main vegetable (I’m a sucker for zucchini!). Chickpea flour (also known as “besan”) is so versatile. It’s a great grain-free flour option because it has a great binding quality that works well for frying and baking.
Not only are these flourless zucchini fritters super easy to make but they are even more delicious! I make these as an appetizer when I have compnay, they are always a crowd pleaser! I also make these when I want a quick yummy snack for myself!
- 2 cups chickpea flour (besan)
- 2 tsp salt
- 1/2 tsp chilli powder
- 1 tsp coriander powder
- *optional - 1 tsp pomegranate seed powder (also known as "anardana")
- 1/2 cup cilantro, chopped
- 1/3 cup onion, chopped
- 1/2 cup shredded zucchini
- 1/2-1 chilli, chopped
- 1&1/4 cup water
- 1 tsp baking powder
- and any other veggies you want (spinach, kale, cauliflower, etc.)
- coconut oil, for pan frying
- Add the chickpea flour with all of the spices into a bowl and mix well.
- Add the cilantro, onion, zucchini and any other veggies you are including and mix.
- Add the water mix until it is nicely combined.
- Add the baking powder.
- Heat up a frying pan over medium heat.
- Add a couple of tbsp of coconut oil and wait until the pan is out.
- Using a 1/3 cup, pour the chickpea batter onto the pain and wait a couple of minutes.
- Flip and so the same on the other side, it should be a golden brown colour.
- Continue until you are done the batter.
- Enjoy!
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