- 3 small courgettes
- Chick pea flour (besan)
- Seasonings (I use garlic salt)
- Oil for cooking
You can add other ingredients, such as peas, chopped onion, fresh herbs.
Grate courgettes into a bowl, sprinkle over the chick pea flour and stir in. Start off with a couple of cupfuls of the flour. Initially, the mixture will be very dry and there will be plenty of flour. Allow it to sit for 10 minutes or so. The juices will soak out of the zucchini and moisten the flour, Add more flour if needed to bring the mixture to a consistency like a drop scone batter. It should be just thick enough to pour so it will hold its shape in the pan.
Preheat oil in a frying pan. Drop large spoonfuls into the oil and cook until browned on both sides. You can also bake these in the oven on baking paper if you dont want to use oil.