Courgette frittelle with chickpeas and sun-dried tomatoes
Crispy grated courgette fritters held together with chickpea flour and flavoured with sun-dried tomatoes and fresh mint.
A recipe from the ITALAZA kitchen
Preparation 20 min · Cooking 15 min (not counting bringing the water to the boil)
A little longer than planned: 35 min.
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In the kitchen 6 steps
- Grate the courgettes (2 pieces) using the coarse side of a grater, season lightly with salt and leave to drain in a colander for 10 minutes.
- Squeeze them firmly between your hands to extract all the water.
- In a mixing bowl, whisk the chickpea flour (120 g) with the water (160 ml) until you have a smooth, thick batter.
- Add the courgettes, drained and chopped sun-dried tomatoes (40 g) and chopped mint (1 bunch), then add pepper.
- Heat the olive oil (120 ml) in a large frying pan. Spoon in the batter, flattening each fritter slightly, and fry until golden for 3 minutes on each side, in batches.
- Drain the frittelle on kitchen paper and serve hot or warm.
Tip: Really squeeze the courgettes: their water is what makes the frittelle soft. Once well drained, they brown and crisp up in just a few minutes.
Probably contains: sulphites · check the labels
Product labels: Moline Lanone Chickpea Flour – Gluten-Free Alternative, Citres Sun-Dried Tomatoes – Oregano, Chili and Garlic, Poggio delle Fattorie Italian Extra Virgin Olive Oil