I love zucchini and I love eggplants. Why not mix the two and make the best ever fritters out of them. We all love pancakes and these are a savoury pancake of sorts. I tend to whip them up every few days and the family loves them. I love the fact that they are so easy to make and everyone enjoys them. What’s not to like about that, right?
Ingredients for fritters
Simple ingredients that pack a punch when it comes to flavours.
Here is what you will need for this amazing recipe:
- 1 white onion
- 2 garlic cloves
- 1 asian eggplant
- 2 tablespoons oil
- 3 raw zucchini
- 1 cup chickpea flour
- 1/3 cup rice flour (or buckwheat flour)
- 1/2 cup almond flour
- 3 tablespoons onion powder
- 1 tablespoon cumin powder
- 1 teaspoon paprika
- 1/4 cup crumbled feta
- 1/4 cup coriander (or parsley)
- salt and pepper to taste
- water as and if needed
- Oil for pan frying
To start off, we need to cook the eggplant. It needs to be cooked and cooled before we can make the batter. So, let’s start by cutting the eggplant into small bite sized cubes. Also, finely chop the onion and garlic. In a pan, heat the 2 tablespoons of oil and add the onion and garlic. Cook them for about 3 or so minutes – just till they start to get soft. Add salt and pepper to taste and add the eggplant to the pan. Toss to coat and allowit to cook for a few minutes – just till the eggplant starts to get a little soft.
Once the eggplant has cooked, remove it from the stove and allow it to cool down completely. While it is cooling, wash and dry the zucchini and grate it into a bowl, using a box grater. Add the chickpea flour, rice flour, almond flour, onion powder, cumin powder, paprika, and crumbled feta to the bowl. Also, add the cooled eggplant to the pan and mix everything together to form a thick batter.
Allow the batter to sit and rest for about 2-3 minutes. This allows the zucchini to shed its water and that will thin out the batter a little bit. The batter will be quite thick, but if it is too thick, add a couple of spoonfuls of water at a time to get the right consistency. We need it to be thicker than pancake batter.
Once the batter has rested for a few minutes, we can add the coriander or parsley – whichever you are using. Mix everything together. I generally take a little taste to check for salt and spiciness and adjust as needed. There’s nothing in here that we can’t eat raw, so it’s ok to taste.
Now we are ready to pan fry them. Heat a cast-iron skillet or a non-stick pan and pour a tablespoon of oil onto the pan. Once the oil is hot, pour some of the batter onto the pan. I use a spoon to pour the batter and to spread it. Cook on one side for about 3-4 minutes and before you flip it, pour a little more oil onto the uncooked side and then flip it. Cook it for another 3-4 minutes and set it aside on a plate. Finish making them all and enjoy!
Some days when I am being lazy, I bake them instead of pan frying each one individually. If you prefer to do that, heat the oven to 400 degrees. Line a baking tray with parchment paper and place the batter onto the tray. Liberally brush or pour oil onto the batter and place them in the oven for 6-7 minutes. Gently turn them over and again pour some oil on the second side (baked side). This helps keep them soft and prevents them from drying out.
I serve them with a side of chili garlic sauce or a tahini sauce or even just as they are with a fresh cup of chai.
Gluten Free Zucchini and Eggplant FrittersCourse: EntreeCuisine: CanadianDifficulty: Easy
123 inches each
These flavourful gluten free zucchini and eggplant fritters are the best you’ll ever have. They can be whipped up and enjoyed in no time at all.
1 white onion
2 garlic cloves
1 Asian eggplant
2 tablespoons oil
3 raw zucchini
1 cup chickpea flour
1/3 cup rice flour (or buckwheat flour)
1/2 cup almond flour
3 tablespoons onion powder
1 tablespoon cumin powder
1 teaspoon paprika
1/4 cup crumbled feta
1/4 cup coriander (or parsley)
salt and pepper to taste
water as and if needed
Oil for pan frying
- Chop the eggplant into bite size pieces – about 1 inch cubes.
- Finely chop the onion and garlic.
- Heat the oil in a pan and add the onion and garlic and cook for about 3 minutes – until they are starting to soften.
- Add salt and pepper to taste.
- Add the eggplant and mix everything together. Cook for about 3-4 minutes or until the eggplant starts to soften. Take off the heat and allow it to cool completely.
- While the eggplant is cooling, grate the zucchini into a bowl.
- Add everything from chickpea flour to crumbled feta into the bowl.
- Mix everything well and form a batter. Allow it to sit for a couple of minutes then add the coriander or parsley (whichever you are using). Mix it in well. If the batter is too thick add a couple of tablespoons of water.
- Heat a cast-iron pan or a non-stick pan and add a tablespoon of oil. Pour the batter onto the pan and allow it to cook for 3-4 minutes.
- Before flipping the batter, pour a little more oil on the uncooked side and then flip it over.
- Cook for another 3-4 minutes and enjoy.
– Check out other Entree recipes here.