Description
Crispy and flavorful vegetable chickpea fritters made with zucchini, carrots, chickpeas, fresh herbs, and Parmesan, served with a bright and tangy lemon herb yogurt sauce. Perfect as a nutritious appetizer, lunch, or snack that combines wholesome vegetables and protein in a crispy, satisfying fried patty.
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 fresh basil
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon garlic powder
- Kosher salt and black pepper, to taste
- 2 tablespoons olive oil or avocado oil, for cooking
Lemon Herb Yogurt Sauce:
- 1/2 cup plain Greek yogurt
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon lemon zest
- 1 tablespoon chopped fresh basil
- 1 tablespoon chopped fresh parsley
- 1 small clove garlic, minced
- Kosher salt, to taste
Instructions
- Prepare zucchini: Place grated zucchini in a colander over the sink or a bowl. Sprinkle with kosher salt and toss well. Let sit for 10 minutes to draw out moisture. Press down with a spatula to release liquid, then transfer zucchini to a clean dish towel or cheesecloth and squeeze to remove as much excess moisture as possible. This step ensures your fritters don’t turn soggy.
- Mash chickpeas: Place chickpeas in a large bowl and mash them with a fork or potato masher until partially broken down but still a bit chunky. This creates a good texture for the fritters.
- Combine ingredients: Add the squeezed zucchini, shredded carrots, sliced green onions, flour, panko breadcrumbs, grated Parmesan, egg, chopped basil and parsley, garlic powder, kosher salt, and black pepper to the mashed chickpeas. Stir everything together until well combined and the mixture holds together.
- Form patties: Divide the mixture into 8 equal portions. Shape each portion into a patty about 3 inches wide, compacting firmly so they hold their shape while cooking.
- Cook fritters: Heat olive oil or avocado oil in a large cast iron or nonstick skillet over medium-high heat. Once the oil is hot and shimmering, add 3 to 4 fritters at a time, making sure they aren’t touching. Cook for 3 to 5 minutes on each side, or until golden brown and crispy. Remove and drain on paper towels if needed. Repeat with remaining fritters.
- Make lemon herb yogurt sauce: In a small bowl, combine Greek yogurt, fresh lemon juice, lemon zest, chopped basil, parsley, minced garlic, and kosher salt. Stir until well mixed to create a bright, tangy sauce.
- Serve: Serve the warm chickpea fritters topped or dipped in the lemon herb yogurt sauce for a fresh and flavorful contrast.
Notes
- How to Store & Reheat:
- Refrigerate: Store fritters in an airtight container for up to 4 days.
- Freeze: Lay fritters in a single layer to freeze, then transfer them to a freezer bag and freeze for up to 3 months.
- Reheat: Reheat using a skillet, air fryer, or toaster oven to maintain crispiness. Avoid microwaving for best texture.
