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 & Zucchini Fritter Recipe
Makes 10 fritters
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.
- 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