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Farinata with Zucchini & Onions
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Flavia Giordano

Flavia Giordano

Farinata with Zucchini & Onions

20m

Farinata is a typical Ligurian street food dish that uses a very nutritious ingredient: chickpea flour. It can be a vegan alternative to frittata, since it contains no eggs.

It is a great dish for a casual lunch, a brunch, or even as an easy appetizer for a dinner party.

This version is made with zucchini and onions, but you can try it with any other seasonal vegetables available to you.

  • Thinly slice 1 zucchini

    Step 0
  • Trim, peel, and slice 1 medium red onion

    Step 1
  • Smash 1 garlic clove

    Step 2
  • Add 1 cup of chickpea flour and 1 cup of room temperature water to a bowl

    Step 3
  • Add 1 tsp of salt and 2 tbsp of extra virgin olive oil

    Step 4
  • Whisk until a smooth and lump-free batter is formed

    Step 5
  • Heat 2 tbsp of extra virgin olive oil in a pan over medium heat. Add the garlic and onion. Cook until they start to turn golden

    Step 6
  • Add the zucchini slices, ½ tsp of salt, and ½ tbsp of extra virgin olive oil. Sautée for 3m until the zucchini is cooked but still firm

    Step 7
  • Cover the vegetables with the chickpea batter. Rotate the pan and push the edges to ensure the batter is evenly spread. Cook for 2m until the batter is dry on the surface

    Step 8
  • Turn off the heat. Fit a plate over the pan and turn it over to transfer the farinata to the plate. The farinata with zucchini & onions is ready

    Step 9
  • Garnish with herbs of your preference and enjoy!

    Step 10

Yield 2 people

  • Zucchini

    Large Zucchini

    1
  • Red Onion

    Medium Red Onion

    1
  • Chickpea Flour

    Chickpea Flour

    1 cup
  • Garlic

    Garlic

    1 clove
  • Extra Virgin Olive Oil

    Extra Virgin Olive Oil

    4½ tbsp
  • Salt

    Salt

    to taste
  • Water

    Water

    1 cup

Equipment

  • Whisk

    Whisk

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