Fritters are fabulous food. Crisp and and golden on the outside and soft and piping hot inside, they are perfect for making and eating during these early days of fall. I made these fresh and savory fritters using two extra zucchini I had leftover from making ratatouille last weekend, as well as a couple of lemongrass stalks and parsley I needed to use up. These were very easy to make, addictive after the first bite and looked really pretty fresh off the skillet.
2 medium-sized zucchini
1 large shallot, chopped
2 lemongrass hearts, chopped (reserve the outer husks for making tea or broth later)
1/4 cup fresh chopped parsley
1 TB chickpea flour
5 TB plain flour
1 tsp baking powder
1 1/2 tsp Ener-G, whisked with 2 TB water
pinch of turmeric (optional, for color)
salt and pepper
vegetable oil, for frying
Tofutti sour cream, for serving
extra chopped fresh parsley, for serving
Cut off both end of the zucchini and grate them on the coarse end of a box grater. Place the shredded zucchini onto a tea towel or a very fine cloth mesh strainer, and squeeze until almost all of the water has been removed. They should be really dry, almost crumbly after you are done. Place into a bowl and sprinkle with a little salt, then add in the chopped shallot, lemongrass hearts and parsley. Stir gently until well combined.
Add in the flours and baking powder, then stir again until well coated. Add in the Energ-G/water mixture and stir until everything is coated evenly. Add in a pinch of turmeric and salt and pepper as desired. Then cover and place into the freezer for 20 minutes to chill, or into the refrigerator for 45 minutes up to a few hours to chill.
When you are ready to make the fritters, preheat a large skillet over medium heat for about 5 minutes. Then add in 2-3 tablespoons of vegetable oil. Form 3-inch diameter-sized flattened cakes, and place into the pan to fry for about 4-5 minutes on each side.
Serve immediately with the vegan sour cream and fresh chopped parsely.