CHICKPEA FRITTERS WITH ZUCCHINI AND FETA
Savor a rich blend of flavors today when you whip together our recipe for Chickpea Fritters with Zucchini and Feta.
Provided by My Food and Family
Categories Home
Time 45m
Yield 12 servings
Number Of Ingredients 12
Steps:
- Process chickpeas, 1/3 cup cilantro, flour, egg, peppers and garlic in food processor until smooth. Transfer to medium bowl. Stir in zucchini and cheese.
- Shape into 12 (2-inch) patties, using about 2-1/2 Tbsp. chickpea mixture for each. Place in single layer on baking sheet. Refrigerate 15 min.
- Meanwhile, chop remaining cilantro; mix with yogurt, cucumbers and lemon zest until blended. Refrigerate until ready to serve.
- Heat oil in large skillet on medium heat. Add patties to skillet in batches; flatten slightly. Cook 3 min. on each side or until heated through.
- Serve fritters with the yogurt mixture.
Nutrition Facts : Calories 90, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 20 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
ZUCCHINI FRITTERS WITH FETA AND DILL
In Greece, fritters are called keftedes and they vary from island to island and with the season. Keftedes can be made with tomatoes, chickpeas or even with ground meat, like the ones my mom serves at family gatherings. Zucchini is a great vegetable for keftedes. I grate the entire thing, seeds and all, salt it, wring it out, and then make the fritters. These keftedes can be served as an hors d'oeuvre or a starter course and they don't even need a sauce; just sprinkle with some salt and crumbled feta on top.
Provided by Michael Symon : Food Network
Categories appetizer
Time 25m
Yield about 8 fritters
Number Of Ingredients 13
Steps:
- Grate the zucchini on the large holes of a grater onto a clean kitchen towel. Sprinkle with the salt and let it rest while you gather and prep the remaining ingredients. Wrap the zucchini in the towel and wring as much liquid out of it as possible, discarding the liquid. In a medium bowl, combine the zucchini, feta, dill, mint, garlic, scallion and all but 1 teaspoon of the lemon zest. Stir in the flour and egg and mix until well combined.
- Add the oil to a large shallow pan, about 1/4 inch, or enough so that when all the fritters are in the pan, the oil comes halfway up their sides. Place the pan over medium-high heat. Form fritters by hand or using a 1/4-cup measure, and fry them in the hot oil in batches. Cook until the fritters are golden brown on each side, 4 to 6 minutes. Drain on paper towels.
- Transfer the fritters to a serving platter and garnish each with a dollop of Greek yogurt and a small sprig of dill. Sprinkle the reserved lemon zest and some coarse sea salt over the serving platter. Serve hot or at room temperature.
LITTLE FETA AND CHICKPEA FRITTERS WITH HERB SALAD
Delicious sounding little fritters will be making soon and posting a photo, can't remember where I got it from.
Provided by Aussie mum 2_2
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Process chickpeas, cumin and egg in a food processor until almost smooth.
- Transfer to a small bowl and stir in remaining ingredients,
- then season to taste with sea salt and freshly ground black pepper.
- Form level tablespoonfuls of mixture into 4cm rounds,
- then shallow-fry fritters, in batches, in hot olive oil for 2-3 minutes on each side or until golden;
- drain on absorbent paper.
- Makes about 24 fritters.
- For herb salad, combine herbs and peas in a bowl,
- drizzle with oil and vinegar,
- season to taste and toss gently to combine.
- Divide lettuce leaves among plates and top with warm fritters and herb salad.
- Serve immediately.
Nutrition Facts : Calories 452.9, Fat 31, SaturatedFat 10.5, Cholesterol 91.1, Sodium 808.9, Carbohydrate 30.5, Fiber 7.4, Sugar 3.8, Protein 16.2
CORN, ZUCCHINI AND CHICKPEA FRITTERS
Low Gi recipe from Super Food Ideas. Times estimated. Suggested you serve with salad leaves and tomato chutney.
Provided by ImPat
Categories Lunch/Snacks
Time 30m
Yield 12 Fritters, 4 serving(s)
Number Of Ingredients 9
Steps:
- In a food processor roughly chop chickpeas.
- Whisk milk and eggs in a jug.
- Place flour in a bowl and gradually add milk mixture to flour, whisking until smooth.
- Stir in chickpeas, zucchini, corn, mint and onion.
- Spray a large frying pan with oil and heat over medium-high heat.
- Add 1/4 cup of mixture to pan and spread slightly with a spatula, repeat to make 3 more fritters.
- Cook for 2 to 3 minutes each side or until golden and cooked through.
- Transfer to a plate and cover to keep warm.
- Repeat with remaining mixture to make 12 fritters, spraying pan with oil between each batch if necessary.
- Serve with salad and chutney.
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