Zucchini Fritters

Last summer, a friend gave me the extra zucchini from her garden. They were extra-extra-large! Plus-size beauties for sure. I made several loaves of zucchini bread, which were actually zucchini cake, and wow were they decadent. But I only want to eat so much dessert before I’m like, what’s for dinner?
These zucchini fritters are very versatile and as simple as can be. But. I had a few epic fails before I realized if they are too wet, from all the moisture exuded by the zucchini, they will not cook up into an edible dish. So don’t skimp on the chickpea flour, and don’t add salt until right before you scoop the batter into the pan.

From The Kitchn
Perfect as an accompaniment to soups, eggs, and other simple meals. Top with sour cream, salsa, guacamole, or even pizza toppings for an outstanding lunch. You will need:

• Zucchini
• Chickpea flour
• Salt and pepper
• Vegetable oil

Set cast-iron skillet on a low burner to preheat. Grate zucchini into a medium bowl. For each cup of grated zucchini, stir in 1/4 cup chickpea flour. Keep adding more flour, a tablespoon at a time, until the mixture is sticky. It’s OK if it looks wet, but should not be drippy. Grind some black pepper in.
When pan is hot, add 2 Tbsp sunflower oil and turn heat up to medium. Stir several generous pinches of salt into zucchini mixture. Scoop by 1/4 cup portions into pan, flattening slightly. (3 or 4 will fit.) Flip when they are nicely browned around the edges. When browned on second side, remove to paper-towel-lined plate. Add another 1/2 Tbsp oil if needed, and fry another batch of patties. Best served immediately, but they will keep a day or two to reheat in the toaster oven.