zucchini, chickpea and herb fritters

1 medium-large zucchini

small handful parsley

small handful mint

2 small spring onions

75g chickpea flour

1/3 tsp ground turmeric

1/3 tsp ground cumin

1/4 tsp ground cinnamon

1/3 cm piece ginger

100g chickpeas

olive oil, for frying

plant yoghurt, to serve

pickled red onions, to serve

method:

over a bowl lined with a clean kitchen towel, roughly grate the zucchini, then squeeze out as much liquid as you can.

reserve the liquid for later and set the towel with the grated zucchini to the side.

chop the parsley, mint and spring onions.

in a bowl, add the chickpea flour and spices, as well as a big pinch of salt and pepper. then stir in the fresh herbs and ginger and mix to combine before adding the grated zucchini and zucchini liquid. add water until a wet batter forms.

heat about 1/2 tbsp of oil in a nonstick frying pan on a medium-high heat. once hot, ladle in the batter, then spread it out into a thin circle. this recipe makes about 4 fritters.

fry each fritter for about two minutes, until golden brown underneath and bubbles are starting to form on the top, then flip and cook for another two minutes on the other side, until golden and cooked through.

slide the fritter on to a plate and repeat with the remaining oil and batter.

serve with a dollop of yoghurt, pickled onions and more mint, and a drizzle of olive oil or lemon juice.