My daughter sent me this recipe for Zucchini Carrot Fritters. I'm always looking for new vegetarian suppers and couldn't wait to try them, especially since she gave the recipe two thumbs up.
The fritters are really easy to make but mashing chickpeas with a fork was a little difficult. When I make them again I think I will use a food processor to coarsely chop them. Other than that, the fritters come together quickly and are absolutely delicious. I topped them with plain Greek yogurt, which I didn't think I would like but was actually wonderful, and sliced green onions fresh from the garden.
Daughter was right - these Zucchini Carrot Fritters are an excellent option for a meatless meal and fast to mix up. Copy and paste the link in your browser to watch the video or simply follow the recipe below if you'd like to try them for yourself.
https://www.buzzfeed.com/mercedessandoval/these-zucchini-carrot-fritters-are-your-next-veggie-packed-l?utm_term=.ypx68ZqyN#.pgxQNLx5K
INGREDIENTS
For the fritters:
1 cup chickpeas, peeled
1 zucchini, grated
1 carrot, grated
2 eggs
½ cup whole wheat panko
2 teaspoons basil, chopped
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon pepper
Olive oil
For garnish:
Plain greek yogurt
Green onion, diced
PREPARATION
1. Mash chickpeas with a fork in a large bowl. Set aside.
2. Grate zucchini and carrots. Place in a clean dish towel or cloth and squeeze out as much moisture as possible.
3. Add veggies, panko, egg, basil, garlic powder, salt, and pepper to the bowl with the mashed chickpeas, and stir until homogenous.
4. Heat olive oil in a large skillet on medium heat.
5. Scoop 2 tablespoons of mixture into your hand press to compress it into a patty.
6. Cook for about 1-2 minutes, until the underside is golden brown then flip and repeat.
7. Serve with a dollop of plain greek yogurt and diced green onion.
8. Enjoy!
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