The zucchinis/courgettes are nearly over but the fritters are still a favourite. I serve them with this sauce or guacamole or salsa and alongside some baked potatoes or on top of brown rice. They're great stuffed into pita breads too for a portable lunch.
Thanks Rachel for this recipe.
Put the grated zucchini / courgette in a mixing bowl and sprinkle with the salt.
Mix well and scrape the mixture into a sieve. Let stand for at least an hour to drain over the mixing bowl.
Preheat the oven to 180 degrees C / 350 degrees F
Press into the sieve with a spatula to remove as much moisture as possible.
Rinse and dry the mixing bowl and put the zucchini / courgette in it together with the chickpea flour, nutritional yeast, baking powder, garlic, spring onions / scallions, herbs (if using), lemon zest and juice and plant milk.
Mix well to combine.
Place tablespoons of the mixture on a baking sheet lined with baking paper or a silicone mat, flattening slightly to form fritter shapes.
Bake for 15 minutes and turn over with a spatula. Continue baking for another 10-15 minutes.
Whilst the fritters are baking prepare the tahini sauce by putting all the ingredients in a high-speed blender with ¾ cup hot water.
Blend until smooth. Taste and add more water if you prefer a thinner sauce.
