Crispy Zucchini Patties

Instructions

1. Wash the zucchini and trim off the ends. Grate the zucchini using a box grater or food processor with a grating attachment.
2. Place the grated zucchini in a colander and sprinkle with 1 teaspoon of salt. Mix well and let it sit for 15 minutes. This will help draw out excess moisture.
3. After 15 minutes, use your hands or a clean kitchen towel to squeeze out as much liquid as possible from the zucchini. This step is crucial for crispy patties.
4. In a large bowl, combine the drained zucchini, chickpea flour, remaining 1 teaspoon of salt, black pepper, garlic powder, and onion powder. Mix well to combine all ingredients.
5. Add 2 tablespoons of olive oil to the mixture and stir to incorporate. This will help with binding and browning.
6. Form the mixture into 12 evenly sized patties, about 1/2 inch thick.
7. To cook the patties, you have two options:
8. For pan-frying: Heat the remaining 2 tablespoons of olive oil in a large skillet over medium heat. Cook the patties for about 3-4 minutes on each side, or until golden brown and crispy.
9. For baking: Preheat your oven to 200°C (400°F). Place the patties on a baking sheet lined with parchment paper. Brush each patty with a little olive oil. Bake for 15-20 minutes, flipping halfway through, until golden brown on both sides.
10. Serve the zucchini patties warm as an appetizer with a dipping sauce of your choice, or as a side dish.
11. These patties can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a skillet or in the oven until heated through and crispy.
12. You can also freeze the uncooked patties for up to 1 month. Place parchment paper between each patty to prevent sticking. Thaw in the refrigerator before cooking.