Description
These Vegetable Chickpea Fritters are a delicious and nutritious vegetarian snack or light meal. Made with shredded zucchini, carrots, and protein-rich chickpeas, these fritters are crispy on the outside and tender on the inside. Served with a tangy lemon herb Greek yogurt sauce, they are perfect for a quick and healthy dish that’s packed with fresh flavors and wholesome ingredients.
Ingredients
Fritters
- 1 cup shredded zucchini (about 1 medium zucchini)
- 1/2 teaspoon kosher salt
- 15 oz can chickpeas, drained and patted dry
- 1 cup shredded carrots (about 2 carrots)
- 2 green onions, sliced
- 1/4 cup all-purpose flour
- 1/4 cup panko breadcrumbs
- 1/4 cup freshly grated Parmesan cheese
- 1 large egg
- 2 tablespoons chopped basil
- 2 tablespoons chopped parsley
- 1/2 teaspoon garlic powder
- Kosher salt and black pepper, to taste
- 2 tablespoons olive oil or avocado oil, for cooking
Yogurt Sauce
- 1/2 cup plain Greek yogurt
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon lemon zest
- 1 tablespoon chopped basil
- 1 tablespoon chopped parsley
- 1 small clove garlic, minced
- Kosher salt, to taste
Instructions
- Prepare the zucchini: Place the shredded zucchini in a colander in the sink or over a bowl. Sprinkle with 1/2 teaspoon kosher salt and toss well. Let it sit for 10 minutes to draw out moisture. Press down on the zucchini with a spatula or spoon to push out the liquid. Transfer the zucchini to a clean dish towel, paper towels, or cheesecloth and squeeze out as much excess liquid as possible to ensure the fritters hold together well.
- Mash the chickpeas: Transfer the drained chickpeas to a large bowl. Using a fork or potato masher, smash them until mostly broken but still slightly chunky for texture.
- Combine the ingredients: Add the squeezed zucchini, shredded carrots, sliced green onions, all-purpose flour, panko breadcrumbs, grated Parmesan, egg, chopped basil, chopped parsley, garlic powder, kosher salt, and black pepper to the mashed chickpeas. Stir well until all ingredients are thoroughly combined into a cohesive mixture.
- Form the patties: Divide the mixture into 8 equal portions. Shape each portion into a round patty approximately 3 inches in diameter.
- Cook the fritters: Heat the olive oil or avocado oil in a large cast iron or nonstick skillet over medium-high heat. When the oil is hot and shimmering, add 3 to 4 fritters to the pan, ensuring they do not touch. Cook for 3 to 5 minutes on each side until golden brown and crispy. Remove and drain on paper towels if desired. Repeat with remaining fritters.
- Make the yogurt sauce: In a small bowl, combine the plain Greek yogurt, fresh lemon juice, lemon zest, chopped basil, chopped parsley, minced garlic, and a pinch of kosher salt. Stir until all ingredients are well incorporated.
- Serve: Serve the fritters warm accompanied by the lemon herb yogurt sauce for dipping or drizzling.
Notes
- Be sure to squeeze out as much moisture from the zucchini as possible to prevent soggy fritters.
- Use either olive oil or avocado oil for frying for a healthy fat option.
- Fritters can be cooked in batches to avoid overcrowding the pan, which helps achieve a crispy crust.
- For a gluten-free version, substitute all-purpose flour with gluten-free flour and use gluten-free breadcrumbs.
- Leftover fritters can be refrigerated for up to 2 days and reheated in a skillet or oven for best texture.
