🥒 1 medium zucchini (grated & excess moisture squeezed out)
🌱 ¼ cup fresh parsley or basil (chopped)
🧄 1 clove garlic (minced)
🥣 ½ cup chickpea flour (or oat flour for a softer texture)
🥄 2 tablespoons ground flaxseeds + 5 tablespoons water (flax egg)
🧂 ½ teaspoon salt
🌶 ½ teaspoon smoked paprika (optional, for flavor)
🥄 ½ teaspoon baking powder (for extra fluffiness)
🛢 1 tablespoon olive oil (optional, for richness)
Instructions
📌 1. Prepare the Flax Egg
- Mix ground flaxseeds with 5 tablespoons water and let sit for 5 minutes until thickened.
📌 2. Grate & Squeeze the Zucchini
- Grate zucchini and use a kitchen towel to squeeze out excess moisture.
- This step is key to making the clouds light and fluffy instead of soggy.
📌 3. Mix the Batter
- In a large bowl, combine zucchini, parsley, garlic, chickpea flour, salt, paprika, and baking powder.
- Stir in the flax egg and mix well.
- The batter should be light and fluffy—if too wet, add a bit more flour.
📌 4. Shape & Cook the Zucchini Clouds
🔥 Baking Method (Oil-Free):
- Preheat oven to 375°F (190°C).
- Line a baking sheet with parchment paper.
- Scoop small mounds of batter onto the sheet and gently flatten.
- Bake for 15-20 minutes, flipping halfway until golden and fluffy.
🌱 Pan-Frying Method (Extra Crispy):
- Heat a non-stick pan with a little olive oil over medium heat.
- Drop tablespoon-sized scoops of batter and cook for 3-4 minutes per side until crispy.
📌 5. Serve & Enjoy!
- Serve warm with vegan sour cream, hummus, or avocado dip!
