vegetarian · family · en
A delightful, easy-to-hold summer lunch packed with fresh zucchini and sweet corn. Perfect for a quick family lunch that toddlers will love to dip.
Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible.
In a large bowl, mix the squeezed zucchini, sweet corn, grated cheddar cheese, and fresh parsley.
Add the beaten eggs to the bowl and stir well. Gradually fold in the chickpea flour until a thick batter forms.
Heat olive oil in a non-stick skillet over medium-low heat. Drop spoonfuls of batter and gently flatten them with a spatula.
Cook for 3 to 4 minutes on each side until golden-brown and cooked through. Cool slightly before serving.
Yes! Let them cool completely, layer them between sheets of parchment paper, and store in a freezer bag for up to 3 months. Reheat in a warm oven or pan to regain crispness.
You can replace the 2 eggs with a 'flax egg' (2 tablespoons of ground flaxseed mixed with 6 tablespoons of water, left to sit for 5 minutes) or use 1/4 cup of unsweetened applesauce, though the texture will be slightly softer.
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