I recommend cooking these slowly and on medium heat so that the insides cook through and the outsides get crispy. Also good the next day, extra pan fried.
What you will need:
- 4-5 zucchini, grated
- few dashes of sea salt
- 3/4 cup chickpea flour
- 1 teaspoon baking powder
- 1/3 cup nondairy milk
- 2 teaspoons sriracha
- cooking oil
Preparation:
Set aside roughly 45min to prep the zucchini. First, grate the zucchini into a bowl.
Once grated, spread the zucchini evenly on a spread out dish cloth and sprinkle loosely with salt. Set aside for 30min.
After the 30min, pile the zucchini in the middle of the cloth and (over a bowl or the sink) grab the ends of the cloth and squeeze out as much liquid as possible. A lot will come out.
On the counter (perhaps with a second cloth underneath) open the cloth and spread out the zucchini to air dry a bit.
In the meantime, mix the remaining ingredients in a bowl to make a paste.
One last time, grab the ends of the cloth and wring out more liquid if you can. Add the zucchini to the bowl and mix until blended.
In a frying pan (I suggest NOT a cast iron as the outsides will cook too quickly), heat some oil on high. When hot, use an ice cream scoop or scoop roughly a 3 tablespoon amount of mixture onto the pan. Flatten lightly with a spatula. You should be able to do 4-5 at a time. Cook until you can see the edges turn golden. Flip and flatten further; continue to cook until golden brown and cooked through.
Place first batch on a plate lined with paper towel and place in the over set at 200 degrees.
Once all are made, enjoy warm 🙂
Cramp My Style 