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
- 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
Lemon Herb 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 set 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. Then press the zucchini with a spatula or spoon to release liquid, transfer it to a clean dish towel or cheesecloth, and squeeze out as much excess moisture as possible to avoid soggy fritters.
- Mash the chickpeas: In a large bowl, add the drained chickpeas. Use a fork or potato masher to mash them until mostly smooth but still slightly chunky for texture.
- Combine ingredients: Add the squeezed zucchini, shredded carrots, sliced green onions, flour, panko, grated Parmesan, egg, chopped basil, chopped parsley, garlic powder, kosher salt, and black pepper to the mashed chickpeas. Stir all the ingredients until fully combined into a cohesive batter.
- Form the fritters: Divide the mixture evenly into 8 portions. Shape each portion into a patty about 3 inches wide and roughly half an inch thick.
- Cook the fritters: Heat 2 tablespoons of olive oil or avocado oil in a large cast iron or nonstick skillet over medium-high heat. When the oil is hot and shimmering, arrange 3 to 4 fritters in the pan, making sure they don’t touch. Cook for 3 to 5 minutes per side until each fritter is golden brown and crispy. Adjust heat as needed to avoid burning.
- Prepare the lemon herb yogurt sauce: In a small bowl, combine the plain Greek yogurt, fresh lemon juice, lemon zest, chopped basil, chopped parsley, minced garlic, and kosher salt to taste. Stir until smooth and well mixed.
- Serve: Serve the fritters warm with the lemon herb yogurt sauce on the side or drizzled over top for a fresh and tangy accompaniment.
Notes
- How to Store & Reheat:
- Refrigerate: Store the fritters in an airtight container for up to 4 days.
- Freeze: Lay fritters in a single layer on a baking sheet; freeze until solid, then transfer to a freezer bag. Freeze for up to 3 months.
- Reheat: Reheat in a skillet, air fryer, or toaster oven to restore crispness. Avoid microwaving for best texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
- Diet: Vegetarian
