Cooking with food intolerances

Vegetable Fritters January 11, 2011

1 c. zucchini, shredded (or small pieces of cauliflower or broccoli)

1/2 c. chickpea flour (also called besan flour)

1/2 tsp. sea salt

1/4 tsp. corn-free baking powder

1/2 tsp. ground cumin

1/2 tsp. chili powder

1/2 medium-hot pepper, minced (optional)

1 Tbs. minced sweet onion

1/4 tsp. black pepper

1/8-1/4 c. water

canola oil for frying (1/4″ in pan)

Mix everything together except the water and the canola oil. Add just enough water to mixture to have it come together as a dough (will be like pancake batter). Preheat canola oil in heavy saucepan or saute pan. Drop by tablespoons into oil. Flatten. Brown on both sides. Drain on paper towels.

Can be eaten plain, or dipped in spaghetti sauce.


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