2 zucchini (10 ” long); finely shredded
1 teaspoon sea salt
2 carrots; finely shredded
1 stalk celery; minced
1 small onion; minced
1-2 clove garlic; crushed
1/3 cup fresh parsley; chopped (or 1 1/2 Tablespoons dry)
2 Tablespoons fresh dill; chopped (or 2 teaspoons dry)
1 Tablespoon fresh oregano; chopped (or 1 teaspoon dry)
1 Tablespoon fresh pressed lemon juice
1 egg; beaten
1 cup chickpea flour (besan)
1 teaspoon baking powder
1/2 teaspoon fresh ground black pepper
pinch cayenne (optional)
canola or extra virgin olive oil for frying
Shred zucchini, place in a mesh sieve, sprinkle with salt and place in a larger bowl or over the sink and allow the water from the zucchini to drain for 30 minutes.
Meanwhile prepare the carrot, celery, onion, and garlic. Place in a large bowl with the herbs and lemon juice and mix well. In a separate bowl combine the chickpea flour, baking powder, black pepper and optional cayenne. Prepare the rest of the meal (I recommend your favorite grain, salad and sauce). I served them on a chop salad straight out of the garden with ranched sour cream (recipe below).
Preheat a large heavy bottomed frying pan over medium heat. **Preheat oven to 200 IF keeping the patties warm between batches**
While the pan is preheating- squeeze out excess water from the zucchini by firmly pressing the zucchini between your hands and let the water drain out. Place the squeezed zucchini in the center of a kitchen towel, wrap and wring out remaining water by holding the ends of the towel and twisting. Add drained zucchini to the prepared vegetables and herbs. Add the egg and mix well. Add the dry ingredients, combining well.
Oil the pan to coat and allow the oil to heat but not smoke/burn. Scoop 1/3 cup of “batter”, dollop onto the hot oiled pan and press down slightly. Add more patties but don’t crowd them so they are easy to flip. Fry each patty for 3-5 minutes, until they are golden and begin to brown on the edges, flip and repeat on the second side. Remove from the pan and drain on paper towels in a single layer. **They can be kept warm in a 200 degree oven or simply serve right out of the pan.
Ranched Sour Cream
1 clove garlic; crushed
1/2 teaspoon sea salt
pinch fresh ground black pepper
2 1/2 Tablespoons fresh herbs (I used oregano, parsley, dill, French tarragon, marjoram and thyme); finely chopped (or 3 teaspoons dry)
2 teaspoons apple cider vinegar (or white wine vinegar)
1 cup sour cream (or plain yogurt)
Combine all ingredients and chill till ready to serve.