Zucchini are one of my most favourite summer vegetable/fruit, because they are so amazingly versatile. You can use them in both savoury and sweet dishes. But what would summer be without zucchini fritters?
So here you have zucchini fritters that are not only vegan but also gluten-free and low-fat. They are super easy and quick to make and can liven up any dinner table, picnic blanket or barbecue 🙂
With only 7 ingredients and delicious summer flavours of sun-dried tomatoes and fresh basil, you will love this quick dish 🙂
Note: Sun-dried tomatoes are slightly salted, therefore I haven’t added additional salt.
For approx. 3-5 fritters you’ll need:
1 cup (150g) grated zucchini
1/4 cup (40g) corn flour
1 teaspoon psyllium fiber husk
3-4 roughly chopped sun-dried tomatoes (oil-free, soak them in water for a few hours and drain)
a few fresh basil leaves, chopped
1 garlic clove, crushed (optional)
1/4 cup water
1. Mix all ingredients except the water in a medium sized bowl.
2. Add water and mix well. It might seem a little too watery at first but the corn flour should soak up enough fluid to form the perfect batter.
3. Preheat non-stick frying pan. Using a piece of kitchen towel, grease it lightly with oil of your choice (if necessary). When heated up, scoop even portions of batter into the frying pan and fry on low heat each side until golden (approx. 10-15 minutes).