Zucchini BLOSSOM Chickpea flour FRITTERS Gluten free Recipe

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Crispy bites of chickpea flour covered zucchini blossom fritters...accompany tender nibbles of peach and cream corn on the cob.

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Servings: 12 fritters


  • . 12 zucchini blossoms (stems and center pistols removed)
  • . 1 large egg
  • . generous pinch of sea salt
  • . generous pinch of granulated garlic powder
  • . 1/2 cup fine Chickpea flour
  • . 1/8 cup Arrowroot starch (or cornstarch)
  • . enough water (to create a light pancake-like batter)
  • . 1/2 cup grapeseed oil (or other vegetable oil for frying)


  1. . Prepare an absorbent paper lined serving plate. Set aside.
  2. . In a medium bowl, whisk the egg and seasoning together. Set aside.
  3. . In another medium bowl, combine the chickpea flour and the arrowroot. Add in a little water to make a light pancake-like batter consistency. Set aside.
  4. . In a large, shallow skillet, heat the oil on MEDIUM-HIGH.
  5. . Dip each flower blossom into the batter, and place gently into the oil. Fry until golden on both sides.
  6. . Place them on the prepared lined plate to get rid of any excess oil.
  7. . Serve as soon as possible in order not to lose the crispiness.
  8. . Flavourful wishes from Claudia's kitchen...FOODESSA.com


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