For the fritters:
- 4 tablespoons of chickpea flour
- 1 teaspoon of turmeric
- 1 teaspoon ground cumin
- 1 tablespoon of baking powder
- ½ of grated zucchini
- ¼ of red pepper
- Chopped 1 spring onion
- 1 clove minced garlic
- Water and salt
- Olive oil for frying
For the sweet and sour pear sauce:
- 2 pears
- 1.5 tablespoons of apple cider vinegar
- 1 tablespoon of agave syrup
- Soy sauce to taste
- 1 tablespoon of almond cream
- Mix the chickpea flour with the spices and salt, add the onion, garlic, courgette and chopped pepper, yeast, apple cider vinegar and water as required ( add by the tablespoon to control the amount) until it has the consistency of a pancake mix. Let it stand.
- Meanwhile peel and cut the pears into quarters, removing the center.
- Place the pears in a pan and cover with water (just cover the pears) cook over a low heat until soft.
- When they have cooked drain the pears (reserving the cooking water) place them in a food processor, add the tablespoon ofalmond cream, vinegar and agave. And blend adding some soy sauce to taste (it must be bitter sweet) if it looks to thick add a little water from the water reserved from the pears.
- Take a nonstick pan cover with two fingers of olive oil and heat it.
- When the oil is hot, with the help of two teaspoons take the chickpea mixture and drop the dough into the pan where they will be fried in batches then drain on a paper towel.
- These fritters go perfectly with the sauce as well as a salad with the sauce. The acid will help digest both the protein from the chickpea flour and the fried oil.
Fritters can be made with any vegetables that you have at home (courgette, carrot, beetroot etc…)