Step 1

Grate zucchini coarsely.

Step 2

Place grated zucchini inside a clean muslin cloth or a clean kitchen towel and wring out as much liquid as you can. You may need to do it in smaller batches.

Step 3

Put squeezed-out zucchini and all the remaining ingredients up to (but without) the chickpea flour in a large mixing bowl. Mix it really well and let it sit for 5 minutes while heating up the oil.

Step 4

Heat up approximately 60 ml / ¼ cup oil in a small pan.

Step 5

Stir chickpea flour through the mixture to create a batter. By now the zucchini should have released a little more moisture from the salt, which will bond with the chia seeds and the chickpea flour will give it body.

Step 6

Place 2 tbsp of batter on the heated oil per fritter. Allow it to fry on a low-medium heat, undisturbed for about 4 minutes.

Step 7

Flip the fritter to the other side and allow it to fry on the other side for 3 minutes.

Step 8

Place the fritter on a kitchen towel-lined tray to get rid of excess oil. Keep the ready fritters in the warm oven while frying the rest. Consume immediately.