Zucchini fritters are fairly easy to make. I'm on a temporary gluten-free diet, so instead of wheat flour I used chickpea flour (I had it on hand). Alternatively, you can boil a couple of potatoes, peel and mash them and use that instead of flour. I added a scoop of fibre (PGX) because I thought it would help with the consistency, since soluble fibre turn liquids into a gel-like texture. And the great part about that is that now they're higher in fibre! This is how I made them:
3 small zucchinis (4 cups grated), grated
1/2 cup chickpea flour
Salt to taste
1 clove garlic, minced
1 scoop fibre
Add salt to zucchini and let stand for around 10 minutes. Drain the liquid as much as you can.
Beat eggs in a separate bowl and add to zucchini.
Sauté garlic in olive oil for a couple of minutes until lightly browned. Let cool for a couple of minutes.
Add flour to zucchini and egg mixture. Mix well. Add fibre if using. Add garlic. Mix.
Add oil to a pan on high heat. Add a small handful of the batter to the pan. If you don't want to get your hands dirty use a ladle. Cook each side for around 3 minutes.
Have as a side dish or snack. Or add some protein for a complete meal. After making these I had 2 and a chicken and broccoli salad.
Makes 2-3 servings.