Zucchini & Chickpea Fritters
- Kate Coleman
- Sep 30, 2023
- 1 min read
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.
I read the recipe for the zucchini and chickpea fritters and it sounds like a tasty way to use fresh veggies with simple ingredients like grated zucchini and chickpeas mixed into little patties that get golden and crisp in a pan. While I was juggling school last term I remember having to do my Management class late at night so I could still make time for cooking fun meals like this. That mix of learning and good food helped me stay balanced and enjoy the small wins in life.
These fritters look absolutely delicious and so easy to whip up for a quick lunch! I remember being so overwhelmed with my coursework last semester that I was searching for someone to do my online class just so I could have a free hour to actually cook a healthy meal like this instead of eating snacks at my desk. Such a great recipe for busy students!
This recipe feels really practical and comforting, especially for times when zucchini seems to multiply overnight. When I was trying to cook more at home while keeping up with classes, I actually used Online Algebra Class Help Service during a tough week so I could focus on simple meals like this without falling behind. I remember making fritters late one evening and feeling oddly relaxed. It’s a good reminder that easy food and smart planning can go a long way.
I liked seeing a recipe that turns humble zucchini and chickpeas into something crispy and packed with flavor, and it reminded me of the first time I tried making fritters on a slow Sunday afternoon. I was scrambling to study for finals that week and actually ended up relying on online exam helpers while prepping dinner so I could squeeze in both study time and a fresh meal. That balance of fuel and focus really helped me push through.
I read the Zucchini & Chickpea Fritters recipe on Tasting Fitness. It’s a simple dish with grated zucchini, chickpeas, flour, eggs, and a little feta, pan-fried until golden and served with salad or chutney. While I once balanced deadlines and an IoT assignment service during busy days, reading a easy recipe like this made me think about enjoying simple cooking and taking breaks for good food.