Instructions

• Coarsely grate the zucchini and place it in a colander. Sprinkle a generous pinch of salt over it and let it sit for 10 to 15 minutes while you prepare the rest of the ingredients.
• Heat a small skillet over medium heat and add the garam masala. Cook for 30 to 60 seconds until it becomes fragrant, then remove from the skillet and set aside.
• Add the ginger, cilantro, chili, chickpeas, green onions, and the toasted garam masala to a food processor. Pulse the mixture briefly to break down the chickpeas.
• Squeeze out as much water as possible from the grated zucchini using a clean kitchen towel or your hands. Add the zucchini to the food processor along with the baking powder, all-purpose flour, a good pinch of salt, and some black pepper. Pulse briefly until everything is combined, then refrigerate the mixture for at least 10 minutes.
• Place a large skillet over medium-low heat and add 1 tablespoon of olive oil. Scoop out tablespoonfuls of the zucchini mixture, shaping them into flat patties about ¾ in (2 cm) thick. Add the patties to the pan and cook them for 4 to 5 minutes on each side until they turn golden. Work in batches if required.
• Once cooked, serve the zucchini fritters with your favorite dip.