Makes 4 servings
1 large zucchini
1 15.5-ounce can of chickpeas
1 teaspoon onion powder
1 teaspoon dried dill
½ teaspoon garlic powder
½ teaspoon dried parsley
¼ teaspoon salt
1 egg, beaten
2 Tablespoons olive oil for frying
While traditional fritters use flour, these rely on the starch of chickpeas and egg to bind them together, making them deliciously gluten free. Loaded with fiber and protein, these fritters are a perfect summertime meal that pairs well with grains, salads, and more.
1. Wash zucchini and trim the ends. Shred into small pieces using a cheese grater or food processor attachment. Place shredded zucchini into a thin dish towel and wring out excess water. You want to try to get as much water out as possible as this will help keep your fritters stuck together.
2. Drain and rinse chickpeas before spreading them out on a paper towel and drying off any water.
3. In a medium bowl, add chickpeas and mash with a fork or potato masher until a paste-like consistency has formed. It’s okay to have small chunks of chickpeas in it. Add the shredded zucchini, spices, and egg and mix well.
4. In a large non-stick skillet over medium heat, add olive oil. Let the oil heat up until just shimmering. Form your fritters by using about a quarter cup of the mixture and pressing into ½-inch thick rounds. This will make about eight fritters. Don’t crowd the fritters in the pan. Make sure there is room between each. Depending on the size of your pan, you might need to make the fritters in two batches.
5. Cook fritters for two minutes on each side over medium heat, or until golden brown. Remove and place on a paper towel to blot off any extra oil.
6. Serve warm with a yogurt sauce, over a grain, or with other veggies.