Crispy on the outside, tender in the middle, and packed with warm spices, these Spiced Zucchini and Chickpea Fritters are a great way to turn a couple of everyday ingredients into something seriously tasty. The zucchini keeps the centers soft, chickpeas give the fritters some substance, and garam masala, fresh ginger, cilantro, green onions, and chili bring plenty of flavor. You’ll get 12 golden little fritters from the batch, which are perfect with your favorite creamy or tangy dip.
Try my Chicken and Zucchini Fritters recipe.
Try my Baked Cottage Cheese Tomato Fritters recipe.
Here's everything you'll need to make approximately 12 fritters:
Try my Harissa Sweet Potato Fritters recipe.
First up, let's deal with the zucchini because it has a sneaky habit of bringing far too much water to the party.
Coarsely grate your zucchini and place it in a colander. Sprinkle over a generous pinch of salt, give it a little toss, and leave it alone for 10 to 15 minutes. The salt will help draw out some of that excess moisture.
While that's happening, grab a small skillet and place it over medium heat. Add the garam masala to the dry pan and toast it for around 30 to 60 seconds. As soon as it starts smelling wonderfully fragrant, take it off the heat. Don't wander away here because spices can go from toasted to burnt surprisingly quickly.
Add the fresh ginger, cilantro, bird's eye chili, chickpeas, green onions, and toasted garam masala to a food processor.
Give everything a few quick pulses. We're just breaking down the chickpeas and bringing the mixture together, not making hummus!
Back to the zucchini. Tip it onto a clean kitchen towel and squeeze out as much liquid as you possibly can. This is worth putting a little muscle into because drier zucchini means much better fritters.
Add the squeezed zucchini to the food processor along with the baking powder, flour, another good pinch of salt, and some black pepper.
Pulse everything briefly until combined. Transfer the mixture to the refrigerator and let it chill for at least 10 minutes. This gives the mixture a chance to firm up and makes shaping considerably easier.
Now it's fritter time.
Heat 1 tablespoon olive oil in a large skillet over medium-low heat.
Scoop out tablespoonfuls of the mixture and shape them into flat patties about ¾-inch (2 cm) thick. Add them to the skillet without overcrowding the pan.
Cook for around 4 to 5 minutes per side, until they're nicely golden and cooked through.
You'll probably need to work in batches, so add the remaining tablespoon of olive oil when necessary.
Once they're all golden and smelling fantastic, serve them warm with your favorite dip.
Three fritters makes one serving, although I won't judge anyone who sneaks an extra one from the plate.
Try my Carrot and Corn Fritters with Mint Yogurt Dip recipe.
Zucchini: Yellow summer squash is the closest alternative and can be prepared exactly the same way.
All-purpose flour: Whole-wheat flour can work if you'd like a slightly nuttier flavor.
Cilantro: Fresh parsley is an easy substitute if you're not a cilantro fan.
Bird's eye chili: Use jalapeño, serrano pepper, chili flakes, or simply leave the chili out for a milder version.
Garam masala: Curry powder won't taste exactly the same, but it's an easy pantry substitute.
Green onions: Finely chopped shallot or red onion can step in.
Fresh ginger: Ground ginger works in a pinch, although fresh ginger gives these fritters a much brighter flavor.
Olive oil: Avocado oil or another neutral cooking oil suitable for pan-frying will work.
Try my Cottage Cheese Potato Protein Pancakes recipe.
Make them cheesy: Add some grated Parmesan, feta, or cheddar to the mixture.
Add more vegetables: Finely grated carrot or corn can bring extra color and texture.
Turn down the heat: Remove the bird's eye chili entirely and you've got a much more family-friendly fritter.
Turn up the heat: Add another chili or a pinch of cayenne pepper.
Add a citrusy kick: A little grated lemon or lime zest works particularly well with the cilantro and ginger.
Try different spices: Add ground cumin, coriander, turmeric, or smoked paprika.
Make mini fritters: Make them bite-sized and serve them with dips as a party appetizer.
Add more chickpea flavor: Replace some of the all-purpose flour with chickpea flour.
Try my Crispy Garlic Parmesan Wings recipe.
Squeeze that zucchini really well. This is probably the most important step in the entire recipe. Too much water can leave you with soft fritters that struggle to hold together.
Don't puree the chickpeas. A little texture is a good thing. Pulse them just enough to break them down.
Toast your garam masala. It takes less than a minute and helps bring out the spice blend's aroma.
Chill the mixture. Don't be tempted to skip those 10 minutes in the refrigerator. The mixture will be much easier to shape afterward.
Keep the fritters fairly thin. About ¾ inch is plenty. Very thick fritters can brown outside before they're properly cooked through.
Don't crank up the heat. Medium-low heat gives the centers time to cook while the outsides gradually become golden.
Give them some room. Overcrowding your skillet can lower the temperature and make getting a crisp exterior more difficult.
Try my Grilled Chicken Shawarma with Creamy Yogurt Sauce recipe.
These fritters are already pretty economical since zucchini, canned chickpeas, flour, and green onions do most of the heavy lifting.
Buying dried chickpeas and cooking them yourself can bring the cost down further if you make chickpea recipes regularly.
Fresh herbs can sometimes be expensive, so if cilantro is pricey, reduce the quantity slightly and add some extra green onion.
You also don't need a fancy dipping sauce. Plain yogurt seasoned with salt, pepper, and lemon juice makes an inexpensive accompaniment. For a plant-based option, try a simple homemade hummus or tahini sauce.
And if you've already got a slightly tired-looking zucchini hanging around in the refrigerator, fritters are an excellent way to put it to work.
Try my Tuna and White Bean Protein Dip recipe.
These fritters are incredibly versatile. Try them with:
For a light lunch, I'd serve three fritters with a big salad and a creamy dip.
You could also tuck the fritters into pita bread with lettuce, tomato, cucumber, and sauce for an easy handheld meal.
For entertaining, simply make smaller fritters and put out a couple of dipping sauces.
Refrigerating: Let the cooked fritters cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3 days.
Place parchment paper between layers if you're stacking them.
Reheating in a skillet: Warm the fritters in a lightly oiled skillet for a couple of minutes on each side. This is one of the best ways to bring back their crispy exterior.
Reheating in the oven: Place them on a baking sheet and warm at 375°F (190°C) for around 8 to 10 minutes.
Air fryer: A few minutes in an air fryer is another excellent option for restoring that crispiness.
Microwave: It'll work when you're in a hurry, but the fritters will be noticeably softer.
Freezing: Once cooked and cooled, freeze the fritters in a single layer before transferring them to a freezer-safe container. They should keep well for approximately 2 months.
These Spiced Zucchini and Chickpea Fritters manage to squeeze a surprising amount of flavor into a very simple little package. You've got the warmth of garam masala and ginger, freshness from cilantro and green onions, a little kick from the chili, and those golden edges that make a good fritter difficult to resist.
They're also wonderfully adaptable. Make them mild, turn up the chili, experiment with different spices, or serve them with whatever dipping sauce happens to be waiting in your refrigerator.
And if you've ever stared at a couple of zucchinis wondering what on earth you're going to do with them, I'd say you've just found a pretty good answer.
These spiced zucchini and chickpea fritters are crispy, savory and packed with ginger, garam masala and fresh herbs. Perfect with your favorite dip.
Serve warm with a dipping sauce of choice.Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Estimated GI - ~40
Estimated GL ~ 15
