Chickpea Vegetable Fritters

1. 1

   Place a colander or fine mesh strainer in the sink. Add zucchini, carrots, scallions, and a large pinch of salt, and toss to combine. Let the vegetables drain in the sink for 30 minutes, then squeeze dry with a kitchen towel or paper towels.

2. 2

   Transfer the drained vegetables to a large mixing bowl. Add chickpea flour, eggs, and black pepper. Mix until thoroughly combined.

3. 3

   In a large heavy skillet, heat a thin layer of oil over medium-high heat, until very hot. Working in batches, form the batter into thin pancakes about the size of your palm, squeezing out excess moisture as you go. Fry the pancakes for 1-2 minutes per side, or until they're golden and crisp on both sides. As the fritters finish cooking, transfer them to a paper towel-lined platter or baking sheet, and sprinkle them lightly with salt on both sides. Let the fritters drain on the paper towels while you finish the rest of the batch.

4. 4

   To keep the finished fritters warm while the rest cook, heat your oven to its lowest setting--mine is 200 degrees. As the fritters come out of the oven, lay them on a parchment-lined baking sheet and keep the sheet in the oven while you cook.

* Per serving · 4 servings · Values may vary.

No additional tips available.