These 8-ingredient fritters are easy to make, and they’re great as an appetizer. Makes around 11 to 12.
1 pound (450g) zucchini, grated
1 pound (450g) russet potatoes
4 TBS garbanzo bean flour (all-purpose flour or gluten-free flour works also)
2 large eggs
1/2 cup chopped chives
2 tsp turmeric
salt and pepper
6 TBS olive oil
tzatziki sauce (optional)
Place the grated zucchini in a bowl and mix in a generous pinch of salt. Set aside.
Peel and grate potatoes. Place grated potatoes in another bowl and rinse with water to get rid of some of the starch. Drain and squeeze out excess water.
Take the grated zucchini and squeeze out excess water. Mix in grated potatoes and garbanzo bean flour. Give the grated vegetables another big squeeze to drain out excess water. Mix in the eggs, chives, turmeric, about another teaspoon or two of salt, and pepper.
Heat 2 tablespoons of olive oil on a pan or skillet over medium-high heat. Scoop out 1/3 cup of the vegetable mixture and place it on the hot pan. Use a spoon to flatten out the mixture to rounds that are about 1/3 to 1/2 inch thick. I cooked 4 fritters at a time. Pan fry each side for 3 to 4 minutes, or until the edges are golden brown. Plate the cooked fritters. Pour another 2 tablespoons of oil into the pan, and continue cooking the rest of the fritters. Add more oil as needed.
Serve fritters with tzatziki sauce if you want. Best served immediately.
If you want a good tzatziki sauce recipe, try this one. Warning: that recipe yields a HUGE batch of tzatziki, probably enough to feed 20 people. I suggest halving the recipe when you make it.