Serves: 4-8, depending on how hungry you are!
2 cups chickpea (garbanzo bean) flour, available from Bob’s Red Mill or an Indian grocery store
3 ¼ c water
1 cup water
salt to taste
½ tsp paprika
1 1/2 cups shredded zucchini
vegetable oil, such as safflower, olive, or peanut, for frying
1. Put shredded zucchini in a colander over a bowl and sprinkle with salt. Let drain for about 15 minutes, then wring zucchini out in a towel.
2. In a separate bowl. whisk together chickpea flour, a pinch of salt, and paprika.
3. Bring the water to simmer over medium heat.
4. Gradually pour in the flour mixture while whisking constantly. Continue to rapidly whisk until the mixture is thick and most of the lumps have been worked out, about 1 minute. Do not let the batter boil, or else it will become too thick. Adjust the heat as necessary.
5. Once the batter is like a thick pancake batter, remove from heat and stir in the zucchini.
6. Lightly oil a baking sheet with sides at least 1 inch high. If you do not have a baking sheet, use a baking dish with a large surface area. Pour in the batter, smoothing with an offset spatula. Refrigerate at least 1 hour, until firm and cool.
7. In a large, heavy bottomed pot with deep sides, add enough oil to reach about 1 inch up the sides. Heat over high until a single drop of water causes the pot to bubble and crackle.
8. Remove the baking sheet from the refrigerator, and score the dough into slices about 1 inch wide and 3 inches long.
9. Use a fork or small spatula to remove “fries” from the tray. Carefully turn several fries out at a time into the hot oil.
10. Fry for about 3 minutes, or until the fries and lightly browned and crisp on all sides. Using a slotted metal (not plastic!) spoon, remove fries to a wooden cutting board or paper towel to drain.
11. Season with a squirt of lemon, salt and pepper to taste. Continue frying until all the pieces are done.
+ Gluten Free
+ Good source of folate
+ High in protein
* Every single recipe on this website uses nature’s ingredients, only. Always choose organic, local and seasonal whenever possible.
This recipe was created by Chef Hannah Gruber.
Photo thanks to Roxxe NYC Photography.
This recipe is part of © 2014 The Earth Diet ™ All Rights Reserved