I love making this recipe for brunch on the weekends. I got the idea for this from Dr. Libby’s Real Food Kitchen – one of my favourite cookbooks. The original recipe calls for sweet potato which is awesome, but I didn’t have any so I added my own touch and substituted with zucchini and it worked really well.
This recipe is great for those who have gluten intolerance as it uses chickpea (or besan) flour. It is also super easy to make and you can easily whip this up in half an hour.
As an accompaniment to the fritters I added a deliciously fresh tomato and avocado salsa.