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.
(Print Recipe)

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.

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