Ingredients:
- 2 medium zucchinis
- 1/2 cup chickpea flour (also known as gram flour or besan)
- 1/4 cup nutritional yeast
- 1 teaspoon baking powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1/2 cup plant-based milk (such as almond, soy, or oat milk)
- 2 tablespoons finely chopped fresh herbs (such as parsley or chives)
- Cooking spray or a small amount of oil for greasing
Instructions:
- Prepare the Zucchini:
- Grate the zucchinis using a box grater or a food processor.
- Place the grated zucchini in a colander and sprinkle a pinch of salt over it. Let it sit for about 10 minutes to allow excess moisture to drain.
- Squeeze out as much moisture as possible from the zucchini using your hands or by wrapping it in a clean kitchen towel.
- Prepare the Batter:
- In a mixing bowl, combine the chickpea flour, nutritional yeast, baking powder, turmeric powder, garlic powder, onion powder, salt, and pepper.
- Make the Clouds:
- Add the grated zucchini, plant-based milk, and chopped fresh herbs to the dry ingredients.
- Stir everything together until you have a thick batter.
- Cook the Clouds:
- Preheat a non-stick skillet or frying pan over medium heat.
- Lightly grease the skillet with cooking spray or a small amount of oil.
- Spoon dollops of the batter onto the skillet, creating cloud-like shapes. You can use a spoon to spread and shape the batter into circles.
- Cook Until Golden:
- Cook the clouds for about 3-4 minutes on each side, or until they are golden brown and crispy on the outside.
- Serve:
- Transfer the vegan zucchini clouds to a serving plate.
- Serve them warm as a snack, appetizer, or side dish.
- You can enjoy them on their own or with a dipping sauce of your choice.
