Zucchini Basil Fritters

In a medium bowl mix together the zucchini, onion, garlic, and fresh basil until everything is well distributed. Sprinkle over the ground flax seed and mix again.

In a separate bowl, whisk together the chickpea flour, salt, and baking soda. Stir this mixture into the zucchini until most of the veggies look covered in flour. Now slowly pour in the broth, stirring while you go, just until everything looks moist and is sticking together. You want to get a little bit of a batter going without adding too much liquid which could make your fritters a little soggy. You probably won’t need the whole ½ a cup so pour out a little at a time.

When you’re ready to get cooking, warm up a skillet or large sauté pan over a medium-high heat. You wanna cook these fuckers just like pancakes. Once the pan is hot, spray a little oil on it and scoop one large spoonful of the batter onto the pan. Spread it out a little bit with the back of the spoon so that you don’t end up with a thick ass fritter. Cook until the bottom begins to brown and a few bubbles pop through the center, about 2 minutes. Flip and repeat until the fritters are brown and crispy on both sides. Serve hot.