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, gratedfew dashes of sea salt3/4 cup chickpea flour1 teaspoon baking powder1/3 cup nondairy milk2 teaspoons srirachacooking oil Preparation: Set aside roughly…