Corn Zucchini and Chickpea Fritters
Crispy, golden, and bursting with fresh flavors, these Corn Zucchini and Chickpea Fritters are a delightful fusion of wholesome ingredients and vibrant spices. Perfect as a light lunch, appetizer, or side dish, this recipe marries grated zucchini, sweet corn kernels, and lightly crushed chickpeas to create a hearty yet tender fritter. Infused with garlic, green onions, parsley, and a hint of cumin, each bite is packed with savory goodness and a subtle earthy undertone. Quick to make with just 15 minutes of prep time, these fritters are pan-fried to perfection, offering an irresistible crunch. Serve them warm with a dollop of creamy yogurt and a squeeze of tangy lemon for a refreshing finish. Whether you’re looking for a vegetarian option or a creative way to use up summer produce, these fritters are an easy and flavorful crowd-pleaser!
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Recipe Information
Ingredients
- 2 medium zucchini
- 1 cup sweet corn kernels
- 1 cup canned chickpeas, drained and rinsed
- 0.5 cup all-purpose flour
- 2 large eggs
- 2 tablespoons green onions, chopped
- 2 tablespoons parsley, chopped
- 2 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 3 tablespoons olive oil
- 0.5 cup plain yogurt (optional, for serving)
- 4 pieces lemon wedges (optional, for serving)
Instructions
Grate the zucchinis using a box grater or food processor and place the grated zucchini in a clean kitchen towel. Squeeze out as much excess water as possible and transfer the zucchini to a large mixing bowl.
In the same bowl, add the sweet corn kernels and chickpeas. Use a fork or potato masher to lightly crush the chickpeas, leaving some pieces whole for texture.
To the bowl, add the flour, eggs, green onions, parsley, garlic, ground cumin, salt, and black pepper. Mix well until the batter is evenly combined.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat.
Scoop about 2 tablespoons of the batter for each fritter and carefully drop it into the skillet. Flatten the fritter slightly with the back of a spatula.
Cook the fritters for 3–4 minutes on each side, or until golden and crispy. Work in batches to avoid overcrowding the pan, adding more olive oil as needed for subsequent batches.
Once cooked, transfer the fritters to a plate lined with a paper towel to drain excess oil.
Serve hot with a dollop of plain yogurt and a lemon wedge on the side, if desired.
Nutrition Facts
Calories |
1457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.3 g | 82% | |
| Saturated Fat | 12.6 g | 63% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 5870 mg | 255% | |
| Total Carbohydrate | 177.3 g | 64% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 55.9 g | ||
| Protein | 50.6 g | 101% | |
| Vitamin D | 3.7 mcg | 18% | |
| Calcium | 435 mg | 33% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 2518 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
