I love these Zucchini Fritters. They are a version of vegetarian kofta, a favorite Indian snack, but instead of deep-frying them, I cook them like pancakes on a hot, oiled griddle. They are... low carb, gluten-free, and delicious. At home we eat them as summer substitute for potato pancakes or hash browns. They are great topped with poached eggs or as a side dish for fish or chicken. If your palate needs some zip, spice them up with the jalapeño.
Sift the flour, baking powder and salt together in a large bowl. Make a well in the center. Gradually add in the water and whisk it in to form a smooth batter. Let batter sit for 10 minutes.
To the batter, add the shallots, cumin, and the zucchini. Add the chopped herbs and jalapeno if using. Mix well to coat the veggies thoroughly in the batter. Using a spoon, form into patties and set aside on a plate. You should have about 8.
Heat griddle over a medium high flame. Add 1 teaspoon of the oil and rub it over the griddle with some paper towels. Add the patties to the griddle without crowding, flattening them with the back of the spatula as you go. Cook until browned on one side, then flip and repeat. Set aside and keep warm while you cook the remaining patties. Re-grease the skillet and continue cooking the rest. Serve immediately.
Many recipes will tell you to keep fritters and pancakes warm in the oven. I find this often dries them out too much. I prefer to keep the patties warm on to of the stove, here’s how: Set a plate over a pan of simmering water. Cover the plate with a double layer of paper towels folded over. As you cook the patties, slip them between the layers of folded paper to keep them covered and warm.