Step 1

Chop the onion and garlic and saute for 3 minutes in 1 tablespoon coconut oil.

Step 2

Mix in a bowl with the zucchini, chickpea flour, herbs, salt and water.

Step 3

Pan fry 1/4 c scoops in the remaining coconut oil over a medium heat until the edges start to dry out (around 3 minutes), then flip and cook on the other side. Make sure the heat isn't too high or your fritters will burn.

Step 4

Place on a plate in a 50°C oven to keep them warm while you cook the remainder.

Step 5

Serve with vegan aioli, relish, avocado and tomatoes. Add salt and pepper to taste.