Que tal? We are finally getting into the rhythm of the city, and what a beautiful little city it is! It’s the capital of Yucatán, Mexico with just about one million inhabitants. The best thing about it is most definitely the location; it’s close to both sleepy fishermen villages, maya ruins and the beach. Be sure to stay tuned for all the adventures we are going to venture out on while being here!
In the meantime I’m going to share another vegan recipe that is good for you, the planet and all animals 🙂
Zucchini Fritters
Serves 2 as a main
- 3 medium zucchini, shredded (I used two big ones)
- 1 cup (2 dl) chickpea flour
- Salt
- Onion powder
- Garlic powder
- Garam masala
- 2 small handfuls fresh herbs (cilantro or basil)
- Dipping sauce of your choice
- 2 tablespoons oil
How to cook your fritters:
- Mix shredded zucchini with salt. Mix in your chopped fresh herbs.
- Mix flour and powdered spices together. Mix dry ingredients with the vegetables and mix well. Let everything sit for a few minutes. The vegetables should release their water and be sufficient for creating a batter. Feel free to add tiny amounts of water.
- Heat up 1 tablespoon of oil in a skillet. Form your dough into patties and place in the hot pan. Make sure you do it in batches so they’re not too crowded.
- Cook each side for 5 minutes at low or med-low heat. Garnish with fresh herbs and serve with the dipping sauce of your choice.
