Weekend brunches are a serious matter in our household. My boyfriend Mark and I love spending some time in the kitchen on Saturday and/or Sunday morning and have a delicious homemade feast, usually after a nice workout – it feels and tastes even better!
Mark, albeit a vegetable lover, isn’t vegan and there are some dishes that he misses sharing with me at home (I’m not 100% vegan: I am very flexible when we eat out, but at home, I tend to stick to my cruelty-free diet). So I’ve tried to come up with vegan versions of classic dishes, such as courgette (zucchini for my American friends) fritters.
This recipe is quick and easy to make, as well as delicious! I’ve even had compliments from reluctant meat-lover guests, while going for a second helping… 🙂
2 grated courgettes
2 cloves of garlic (minced or crushed)
3/4 cup water
3/4 cup chickpea flour
1 vegan vegetable stock cube
1 tsp baking powder
salt and pepper (and a pinch of chilli flakes if you like – I do!)
Heat the oil in a pan, on a medium heat, add the garlic and courgettes and allow them to sizzle gently until a golden colour.
In the meantime, bring the water to boil and dissolve the cube into it. Place the flour and baking powder in a big bowl, pour the liquid into it and mix well to form a smooth batter.
Add the courgettes to the batter, give it a good stir and season to taste. Chilli is a nice option to give it a little kick but you can add whatever herbs and spice you want.
Heat a few tablespoons of oil in a large frying pan and drop a big spoon (I use a ladle sometimes) of the mixture into the hot oil, flattening them a little with the back of the spoon or a fork if needed. Let them cook for a few minutes until crispy and golden, flipping them over half way through. You can check they’re ready by making a little cut in the middle: the chickpea flour can stay a bit gooey so don’t be too impatient.
Eat as is, or serve with a salad and homemade tomato relish or whatever else tickles your fancy!
Bon appetit x