Step 1

Finely chop the onion, celery stalk, garlic cloves and a few parsley leaves.

Step 2

Rinse the zucchini first and then pat dry with a kitchen towel. Grate them thickly using a hand-held grater or box grater or a food processor. Do not grate them finely. Use the larger holes on whichever grater you choose or grate in the food processor. You can peel the zucchini if you want to.

Step 3

Take the grated zucchini in a mixing bowl. Add the chopped onions, garlic and celery.

Step 4

Add both whole wheat flour and chickpea flour. Season with crushed black pepper (crushed), black salt (optional) and regular salt. Add the baking powder.

Step 5

Mix very well. Depending on the water content in the zucchini, the batter can become too thick or thin. If the batter becomes very thick, then sprinkle some water. If the batter becomes thin and runny, then add some wheat flour.

Step 6

In a seasoned and heavy 10 to 10.5 inches cast-iron skillet or pan heat 2 to 3 tablespoons oil on medium-low or medium heat. For frying each batch of 3 to 4 zucchini fritters add 2 to 3 tablespoons of oil. Using a serving spoon or ¼ cup measure begin to pour the batter on the pan.

Step 7

With the back of the spoon or measuring cup, spread lightly. Do not spread thin as the fritters will break.

Step 8

Begin to fry medium low to medium heat. Fry three to four zucchini fritters at a time.

Step 9

When one side is crisp and golden, gently remove and flip. Fry the second side till golden and crisp. For even frying you can flip once or twice.

Step 10

Remove and place them on kitchen paper towels for a brief period just for the extra oil to be soaked up. Do not keep for long as then they stick to the paper towel. You can even use a strainer with a bowl underneath to drain the oil. Make all zucchini fritters this way.

Step 11

Serve Zucchini Fritters hot with a dipping sauce of your choice.