Best Thanksgiving Sides To Make For The Holiday


2. Zucchini fritters with chickpea flour

Cooking time: 50 minutes ; Servings: 4


  • 1kg zucchini
  • 3 large onions
  • 2 cloves of garlic
  • 4 tablespoons of chickpea flour
  • Oil
  • 1 teaspoon of sweet paprika
  • Salt and freshly ground black pepper


  1. Shred the zucchini in a coarse grinder, sprinkle with salt, mix and place in a colander to drain for 20 minutes.
  2. Peel and chop the garlic and mix with the onion and a third of the zucchini. Season with chickpea flour, pepper and paprika.
  3. Take a spoonful of the batter and fry the fritters in hot oil until golden brown on both sides. Place the fritters in a bowl and cover with a lid.

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Did You Know?

Random Cooking Tips

• Very finely ground pepper (dusty in appearance) is best used for dishes like sauces. It is quite strong, and a small amount lasts a long time. On the other hand, coarsely ground pepper is best used to enhance the flavor of dishes at the table or to flavor proteins. It gives a strong flavor to everything that is added to it.

• When you cook the pasta, salt the boiling water to give it some flavor from within. The general rule is: 1-2 tablespoons per large pot of water, stir until dissolved, and once it's boiling, add the pasta. It sounds simple, but it will improve the flavor of your dish.

• If you are making a recipe that calls for frying both onions and garlic, fry the onions first. Onions take longer to soften and garlic burns easily. So it makes sense to cook the onions first and then add the garlic when the onions are done.

• Do not overfill the pan. You may think you have enough room in the pan for an extra piece of chicken, but if this is doubtful, don't take the risk. There is a risk that the heat will not be distributed properly among the rest of the food in the pan, impairing its flavor or, even worse, creating a health hazard. As a preventive measure, leave a space of a few centimeters between each item to ensure complete cooking.

• If you thought your pasta was delicious until now, wait until you try this trick. Before you drain the water from the used pasta, add one cup of water to the sauce pan. Then add the pasta directly to the pot. The salted water will add more flavor to your dish. The reserved pasta water also contains starch, which you can use to adjust the consistency of the sauce. Your taste buds will enjoy it and the consistency will be perfect. Trust me.

• Turn off the stove before the eggs are cooked. The trick to good eggs is not to overcook them! Whether you are making scrambled eggs, fried eggs, or poached eggs, always turn off the stove a few minutes before the cooking time is up, even if the eggs still look a little runny. The remaining heat will cook them perfectly fluffy.

• Slicing onions without a mess can be tricky. To cut them evenly, do not remove the root. Peel the onion without removing the bulb and slice horizontally. Then slice vertically down to get perfectly sliced pieces.

• Let the red meat rest before cutting it. Even a well-cooked steak should not taste dry. To keep the steak juicy, place it on aluminum foil immediately after removing it from the oven or grill. Carefully wrap the steak in the foil and let it rest for about five minutes. This will allow the juices to stabilize before cutting the meat. Therefore, if you prefer your steak medium-rare, remove it when it is medium-rare.

• Rinse the rice before cooking to prevent it from becoming sticky. Most rice should not be cooked without rinsing it at least once. Rinse it a few times to remove residue and surface starch.

• To keep the herbs from flying everywhere when chopping, sprinkle the board with salt. This keeps them in place.

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