Zucchini Cakes – Gluten-Free

When life hands you zucchini…….. make zucchini cakes! These savoury cakes, or fritters, are easy to whip together at a moment’s notice, as an appetizer or accompaniment to a main meal.



The inspiration for the recipe is not just from the generous yield from my garden but from Bert Greene’s, Greene on Greens. I’ve replaced the whole wheat flour with chickpea flour to great success and amped up the curry and pickled jalapenos. Zucchini is like a blank slate, it’s so adaptable to flavours that I think it ¬†could be played around with here: fresh herbs perhaps, or a bit of cheese, such as feta, if you want. And I’m certain a dipping sauce would be welcome, if using as an appetizer. Size can matter when frying them. The caterers among you could make these the size of a loonie (Canadian dollar coin), perhaps topped with a chutney, or yogurt-chutney combination, for great pass around fare. I’ve been making mine around 2 1/2 to 3 inches, great for a side dish. We enjoyed them recently alongside wild salmon baked in fig leaves with runner beans from the garden.


Savoury Zucchini Cakes (Makes about 14 cakes, 2 1/2″ round

2 cups of grated zucchini
Salt to taste
1 Tablespoon chopped pickled jalapenos
1 large clove garlic, minced
1/2 Tablespoon curry powder (I prefer Lalah’s brand)
2 Tablespoons olive oil
1/2 teaspoon baking powder
2/3 cup chickpea flour
3 Tablespoons vegetable oil

Place the grated zucchini in a sieve and sprinkle lightly with salt. Let stand for 20 minutes and gently press out the excess liquid with your hands. In a bowl, add the zucchini, peppers, garlic, curry, olive oil and salt to taste. Toss together well, then mix in the chickpea flour and baking powder.

Heat vegetable oil in a saute pan, over medium high heat,  and using two soup spoons, scoop the mixture into the hot oil, flattening lightly. Saute until golden on the bottom. Flip them over and reduce the heat to medium low. Continue to cook, flipping once, until nice and golden and cooked through. Drain on paper towels, keep warm or let cool and heat later. Completely versatile.




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