Caroline's Zucchini Fritters
three organic zucchini (medium in size)
1/4 cup organic garbanzo bean flour (plus an extra teaspoon or two as desired)
one 15-ounce can of organic chickpeas (rinsed under cold water, drained, and mashed partially)
1-2 organic eggs, beaten (start with one)
freshly ground pepper and kosher salt to taste
Shred the zucchini using a box grater and put in a large bowl. Using a spatula fold one of the beaten eggs into the zucchini. Next, fold in the chickpeas and the flour. Add another beaten egg if you want the batter to be thinner. Add salt and pepper to taste.
Heat olive oil in a cast iron saute pan or griddle, ladle 1/4 of batter into pan and pat down to a thin pancake. Cook for a few minutes until edges are golden brown. Using a spatula flip pancake to other side and cook until golden brown.