Chickpea & Zucchini Fritters ~ Gluten Free or Not, Your Choice

chickpea fritters

To me, fritters are comfort food. I make different varieties of  fritters with all sorts of vegetables, beans and even quinoa. Crispy and golden brown, they curb my craving for fried food. These little beauties are light-as-air and moist.  At lunchtime, they fill me up without weighing me down. They were one of the most popular recipes on my old blog, Jilly Inspired.  I hope you like them too. If you’re a fritter fanatic like me, check back from time to time to see what I’m cooking. There will be more fritters.

Dill and lemon give them freshness and zing. There’s a pleasant balance of flavors and textures going on here. Swap the dill for basil or parsley if you prefer. You can even stir in some crumbled feta to the fritter batter before frying them. Enjoy them with my my lime kissed Persian Chopped Salad or my Toasted Quinoa Salad.

A big thanks to  The Huffington Post for sharing this recipe and my Broccoli Cheddar Jalapeno Quinoa Fritters!

chickpea fritters recipe

Chickpea & Zucchini Fritter Recipe

Makes 10 fritters

Some Notes:

 I found a wonderful Donna Hay recipe, tweaked it just a little bit, making it gluten-free and a tad spicy. Her recipe calls for self rising flour. I replaced it with Pamela’s Gluten Free Baking Mix.  This mix gives the fritters a moist, light and fluffy interior and a crisp exterior. Self rising flour works beautifully too.

A tiny Thai chili is added for heat. I love the spicy, slightly tropical flavor of tiny Thai bird’s-eye peppers. They come in red and green. I find them in my regular supermarket. They’re very hot! A little goes a long way. If you can’t find Thai peppers, use a little minced jalapeno pepper instead.
Ingredients:
  • 1 16 oz can of chickpeas, rinsed and drained
  • 1 medium zucchini, grated. I use the large holes on a handheld box grater for this.
  • Some or all of one Thai bird’s-eye pepper, minced. You can also use a jalapeno.
  • 2 lemons, zest half of one and reserve the zest.
  • 1-2 garlic cloves, peeled and minced. I use a microplane zester for this. You can use a garlic press too.
  • A generous handful of fresh dill. About 1/4 cup. Or herb of your choice.
  • 1/3 – 1/2 cup Pamela’s Gluten Free Baking Mix or self-rising flour (see notes for information)
  • 2 tablespoons milk
  • 2 large eggs
  • Salt to taste
  • Oil for cooking. I use olive oil.
  • Serving Suggestions: Greek yogurt, sour cream, lemon wedges, flaky sea salt

Instructions: 

Place the rinsed and drained chickpeas in the bowl of a food processor and whiz to a chunky consistency. Don’t process the chickpeas all the way down as if you’re making hummus. They should still have some structure. Place the grated zucchini, minced chili, minced garlic, lemon zest, dill, milk, salt and eggs in a large bowl. Add the processed chickpeas. Add Pamela’s Gluten Free Baking Mix or self rising flour to the bowl and stir everything together. Start with 1/3 cup of Pamela’s Gluten Free Mix or self rising flour and add more if the mixture seems too wet.
Heat a large nonstick frying pan on medium high with a tablespoon or so of olive oil. I used my nonstick Scanpan for this recipe. Drop batter by 1/3 cup fulls into the hot pan. Cook until golden brown on each side. Serve with any of the suggestions and enjoy!
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