Zucchini pancakes with chickpea flour

Method

1. Begin by grating the zucchini using a coarse grater. This helps retain the beneficial fiber in the vegetable. Alternatively, you can use a food processor, but keep in mind that excessive processing may reduce the fiber content.
2. In a mixing bowl, combine the grated zucchini, all-purpose flour, salt, black pepper, and paprika.
3. Crack the large egg into the bowl and mix all the ingredients together until well combined. The mixture should have a thick, sticky consistency.
4. Heat a non-stick pan over medium heat and add ghee oil. Allow the oil to melt and coat the pan evenly.
5. Spoon about 2 tablespoons of the zucchini mixture into the pan for each fritter. Flatten the mixture gently with the back of the spoon to form round patties.
6. Cook the fritters for about 3-4 minutes on each side, or until they turn golden brown and crispy. You may need to cook them in batches depending on the size of your pan.
7. Once cooked, transfer the fritters to a paper towel-lined plate to absorb any excess oil. Repeat the process with the remaining zucchini mixture.
8. Alternatively, if you prefer baking, preheat your oven to 375°F (190°C). Place the fritters on a baking sheet lined with parchment paper and bake for approximately 15-20 minutes, or until they are golden brown and cooked through.
9. Serve the zucchini fritters as a delicious appetizer or side dish. They pair well with a dipping sauce like tzatziki or a squeeze of fresh lemon juice.
10. Enjoy your homemade zucchini fritters!