16 July, 2011

Zucchini Chickpea Feta Fritters

Piled up pancakes and fritters look really good on photos. But honestly, I wouldn't want to feed a whole family with them. Not if I have to cook them. I'd stand in the kitchen for an eternity. the bottom ones are probably cold by them time the last ones are cooked. I tell you a secret: I usually make them, when I just have to feed myself.

Summertime is zucchini time. They are packed with vitamins and minerals. They  a good source of dietary fiber, vitamin A, C, B6 and K, Folate, Magnesium, Potassium and Manganese.

Because zucchinis don't have much flavor, they can be put into anything: cakes, side dishes, savory tarts. Or fritters. My fritters get a twist from added chickpea flour. It makes them gluten-free, and the chickpea taste goes really well with the feta. An ideal protein-rich and delicious lunch or dinner, that keeps you full with all the right foods.

1 cup zucchini, coarsely grated

1 egg
1/2 red onion, finely diced
3 tablespoons chickpea flour
1/4 cup feta cheese, crumbled
1/2 teaspoon salt, or to taste
freshly ground pepper

olive oil

Yields about 6 small fritters
Whisk the egg lightly. Stir in flour, onion, feta cheese, salt and pepper. Add grated zucchini. Let stand for a few minutes.

Lightly grease a non-stick pan with olive oil and heat over medium high heat. Drop about 1 heaped tablespoon of the batter into the pan. Flatten slightly and cook for about two minutes. Turn over and cook until cooked through. Transfer fritter to a plate and cover with silver foil to keep warm. Repeat procedure with remaining batter. Serve immediately.


  1. oh this is so creative! they look delicious!

  2. Great idea with the chickpea flour, I usually put mint in mine too but yours looks a lot fluffier!! And you're right, they do look lovely in the photo :D

  3. I just love all your recipes! I've tried several and could spend all day looking through your blog. They are so inventive, with flavors and combinations of natural foods I would have never thought of! And best of all you make them look so beautiful! You could do well with your own cookbook, I know I would buy it :)

  4. Great recipe, but you forgot to mention when to add in the feta cheese *oops* it should go in with the batter i suppose right?

  5. Shaima, you are right. Will change it right now. Thanks for pojnting it out.

  6. Hello Anja, this is my first visit to your space and I'm definitely loving this. You have a great and lovely collection of recipes and fantastic photos, accompanied by enjoyable write ups. I've already bookmarked a few of your posts to try. Am happy to follow you now. Hope you enjoy the rest of your holidays in Germany well. Happy holidays :)

    When you find time, try to visit my blog too @

  7. Making these for a light dinner right now, just wanted to ask about the texture of the batter? Mine was pretty thick even before I added the grated zucchini, maybe my egg was too small? It's all sticking together, I was just wondering if it should be able to "spread" like pancake batter when you put it in the pan. I'll let you know how it goes! I haven't made anything like this in a while...

  8. These turned out delicious! Though much smaller than in your picture. Didn't have red onion so I substituted a white onion chopped very finely. Also I liked them a bit more well-done so I cooked them for a bit longer. And the boyfriend loves them! Success! Yay for trying new things! Thanks for the great recipe.

  9. Sorry, i only saw your message now. The batter is indeed very thick and shouldn't spread like a pancake. I guess you did the right thing. Glad boyfriend was liking them.

  10. I make something similar, after first trying them in Greece, and add fresh chopped mint to mine. Try it. Will also try with the chickpea flour.

  11. I made them last night for dinner with Tomato chutney. I added hot green chilli and scallions instead of red onions. They came out very tasty.
    I am trying to find more recipes using chickpea flour. It is a good alternative for all purpose flour .

    1. Looks delicious- can I use whole wheat flour or soy flour instead?

  12. These look wonderful! I am uncertain of what to serve with, or on, the fritters! Any ideas? I just found your site tonight and I am very impressed! Can't wait to try these.

    1. I'd serve them with a big fresh salad. It's a perfect light meal.


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