Zucchini & Chickpea Fritters
This recipe is great for when you have an abundance of zucchini in your vegetable garden, or you can pick them up at your local farmers market or greengrocer for a bargain price.
1 can chickpeas, drained and rinsed
1 zucchini, grated
½ brown onion, thinly chopped
1/2 cup self-raising flour
2 eggs
2 tablespoons milk
crumbled feta cheese
Salt and pepper
coriander
Place chickpeas in a bowl, mash a little. Add grated zucchini, onion, flour, egg, milk and cheese.
Drizzle oil into a hot frying pan, add spoonfuls of mixture and cook until browned on one side, turn over and cook for another 1-2 minutes or until golden.
Serve with a salad and some chutney, relish or a minted yoghurt. Makes approx. 16 fritters.
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What a brilliant and budget-friendly recipe! I love how simple the ingredient list is — chickpeas and zucchini are two things I always have at home but rarely think to combine. The idea of serving these with minted yoghurt sounds absolutely delicious, and I appreciate that the method is so straightforward even for someone with limited cooking experience like me.
I actually found this post while taking a short break from my university coursework. I have been using Machine Learning Assignment Help resources to finish a data classification project, and stumbling across quick and wholesome recipes like this one honestly makes study sessions feel so much more manageable. Will definitely be trying these fritters this weekend!