Chickpea Zucchini Fritters (Printable)
Golden crispy patties blending chickpeas and zucchini for protein-packed Mediterranean snacking.
# What You'll Need:
→ Vegetables
01 - 2 medium zucchinis, grated
02 - 1 small onion, finely chopped
03 - 2 garlic cloves, minced
→ Legumes
04 - 1 can (15 oz) chickpeas, drained and rinsed
→ Binders & Fillers
05 - 2 large eggs
06 - 1/2 cup all-purpose flour
07 - 1/4 cup breadcrumbs
→ Herbs & Spices
08 - 1/4 cup fresh parsley, chopped
09 - 1/2 tsp ground cumin
10 - 1/2 tsp ground coriander
11 - 1/2 tsp salt
12 - 1/4 tsp black pepper
→ Cooking
13 - 3 tbsp olive oil
# Directions:
01 - Place the grated zucchini in a clean kitchen towel and squeeze out as much liquid as possible. Set aside.
02 - In a large bowl, mash the chickpeas with a fork or potato masher until mostly smooth, leaving some small chunks for texture.
03 - Add the grated zucchini, chopped onion, minced garlic, eggs, flour, breadcrumbs, parsley, cumin, coriander, salt, and pepper. Mix well until thoroughly combined and a thick batter forms.
04 - Heat olive oil in a large nonstick skillet over medium heat.
05 - Scoop about 2 tablespoons of batter per fritter into the skillet. Flatten gently with a spatula.
06 - Fry for 3-4 minutes per side, or until golden brown and cooked through. Fry in batches if necessary, adding more oil as needed.
07 - Drain fritters on paper towels and serve warm, with a squeeze of lemon or your favorite dip.
# Expert Hints:
01 -
- You get that perfect golden crunch on the outside while the inside stays impossibly tender and light
- They come together in under 40 minutes with ingredients you probably already have in your pantry
02 -
- Testing the oil temperature with a small bit of batter first saves you from undercooked centers or burnt exteriors
- Crowding the pan drops the oil temperature too quickly, so fry in batches and keep finished fritters warm in a low oven
03 -
- Letting the batter rest for 10 minutes before frying helps the flour hydrate and makes the fritters hold together better
- Leftovers reheat surprisingly well in a 350 degree oven for about 10 minutes, though they rarely last that long in my house