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.
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ZUCCHINI CHICKPEA FETA FRITTERS

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
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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.

14 comments:

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

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  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

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  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 :)

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  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?

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

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  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 @
    http://schmetterlingwords.blogspot.com

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  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...

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  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.

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  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.

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  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.

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  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 .

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

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  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.

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

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