Easy Zucchini Chickpea Fritters

If you ask me, zucchini chickpea fritters are one of those perfect go-to meals.

These crispy little patties bring together fresh garden zucchini and protein-packed chickpeas in the most satisfying way. The outside gets nice and golden brown while the inside stays soft and tender, with bits of garlic and herbs throughout.

They’re pan-fried until just right, with a good crunch that’ll make you reach for seconds. I love how they’re filling enough for dinner but not too heavy, and they’re just as good warm or at room temperature.

It’s the kind of recipe that works for busy weeknights but still feels special enough to serve to friends for lunch on the patio.

What Kind of Zucchini Should I Use?

Medium-sized zucchini are your best bet for these fritters since they tend to have fewer seeds and firmer flesh than larger ones. Look for zucchini that feel heavy for their size and have smooth, unblemished dark green skin – these will give you the best texture and flavor. Before grating, there’s no need to peel your zucchini, but you’ll want to give them a good squeeze after grating to remove excess moisture. If you can only find larger zucchini, just cut them in half lengthwise and scoop out the seedy center before grating to prevent your fritters from becoming watery.

Options for Substitutions

Need to make some swaps? Here’s what works well in these fritters:

• Chickpea flour: If you can’t find chickpea flour, all-purpose flour or rice flour will work too. Keep in mind that chickpea flour adds protein and a nutty flavor, but other flours will still help bind the fritters together.
• Zucchini: You can swap zucchini with yellow summer squash, or try a mix of carrots and zucchini. Just make sure to squeeze out excess moisture from any vegetable you use.
• Red wine vinegar: Apple cider vinegar or white vinegar work just fine for pickling the onions. Each brings its own subtle flavor, but they’ll all give you that nice tangy kick.
• Chickpeas: While chickpeas are pretty important for the texture and flavor here, you could use white beans in a pinch. Just mash them slightly before mixing into the batter.
• Vegetable oil: Any neutral oil with a high smoke point works well – try canola, grapeseed, or sunflower oil for frying.

Watch Out for These Mistakes While Cooking

The biggest challenge when making zucchini fritters is dealing with excess moisture – failing to properly drain your grated zucchini will result in soggy fritters that fall apart while cooking, so be sure to salt the zucchini and let it sit for 10-15 minutes, then squeeze out as much liquid as possible using a clean kitchen towel.

Temperature control is crucial when frying these fritters – if your oil isn’t hot enough (around 350°F), the fritters will absorb too much oil and become greasy, while too hot oil will burn the outside before the inside is fully cooked.

Another common mistake is overcrowding the pan – give each fritter enough space to crisp up properly, and resist the urge to flip them too early; wait until you see golden brown edges before turning them over, usually about 3-4 minutes per side.

For the crispiest results, place the cooked fritters on a wire rack instead of paper towels, which can make them steam and lose their crunch.

What to Serve With Zucchini Chickpea Fritters?

These crispy fritters make a great main dish or appetizer, and they pair really well with a variety of dips and sides. A cooling yogurt sauce with cucumber and fresh herbs is perfect for dipping – just mix Greek yogurt with grated cucumber, minced garlic, and fresh dill or mint. For a complete meal, serve these fritters on top of a fresh green salad with cherry tomatoes and a light lemon vinaigrette. If you want to keep things simple, they’re also great with just a squeeze of lemon juice and a dollop of hummus or tahini sauce on the side.

Storage Instructions

Keep Fresh: These tasty fritters will stay good in an airtight container in the fridge for up to 3 days. I like to place a paper towel in the container to absorb any excess moisture from the zucchini, which helps keep them crispy.

Make Ahead: You can prep the mixture ahead of time! Mix everything except the flour and store it in the fridge for up to 24 hours. When you’re ready to cook, just stir in the flour and fry them up fresh. This is super handy when you’re planning for a busy weeknight dinner.

Crisp Up: To get these fritters nice and crispy again, pop them in a 350°F oven for about 5-7 minutes, or heat them in a dry skillet over medium heat. The microwave works too, but they won’t be as crispy. I usually serve them with a fresh dollop of yogurt sauce on top!

Preparation Time	15-20 minutes
Cooking Time	30-50 minutes
Total Time	45-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-800
• Protein: 20-25 g
• Fat: 35-40 g
• Carbohydrates: 90-100 g

Ingredients

For the red onion marmalade:

• 1 large red onion, thinly sliced
• 2 tbsp red wine vinegar
• 1 tbsp olive oil (I use Bertolli Extra Virgin Olive Oil)
• 1 cup water
• 2 tbsp white sugar
• kosher salt, to taste

For the chickpea fritters:

• 1 can chickpeas, rinsed and drained (about 1.5 cups cooked)
• 3 cups grated zucchini (squeeze out excess water for crispier fritters)
• 1/2 cup chickpea flour
• 1/2 tsp kosher salt
• vegetable oil, for frying
• 1/2 medium yellow onion, finely chopped (provides a sweeter flavor)

Step 1: Prepare the Onions

In a nonstick pan or heavy skillet, heat olive oil over medium heat.

Add chopped onions and sprinkle with a pinch of salt.

Stir occasionally while cooking until the onions become tender and translucent, approximately 5 to 7 minutes.

Pour in the water and continue to cook, allowing the onions to become very soft and the water to evaporate, about 10 minutes more.

Next, add vinegar and sprinkle the onions with sugar.

Stir well and cook for an additional 2 to 3 minutes until the vinegar has cooked off completely.

Season with additional salt if needed and set aside for later use.

Step 2: Preheat Oven and Prepare Chickpeas

Preheat your oven to 375°F.

Pulse canned chickpeas in a food processor using the blade attachment until a thick paste forms.

Transfer the chickpea paste to a large bowl.

Add the prepared onion mixture along with grated zucchini to the bowl.

Use clean hands to mix everything thoroughly and form the mixture into 10 evenly sized cakes.

Set the formed cakes aside.

Step 3: Dredge the Cakes

On a large plate, combine garbanzo bean flour with a pinch of salt, mixing well.

Gently dredge each chickpea cake in the flour mixture, ensuring all sides are coated.

This will provide a nice crispy exterior when fried.

Step 4: Cook the Cakes

Pour enough oil to cover the bottom of a large frying pan or skillet and heat over medium-high heat until shimmering.

Add 3 to 4 cakes at a time, cooking each side until golden-brown, about 2 to 3 minutes per side.

Once fried, transfer the cooked cakes to a rimmed baking sheet.

Repeat the process for the remaining cakes, adding more oil to the pan as needed to maintain even cooking.

Step 5: Bake and Serve

After frying all the cakes, place the baking sheet in the preheated oven.

Bake the cakes until they are hot and achieve a deeper golden color, roughly 10 to 15 minutes.

Serve the crispy cakes hot alongside the prepared red onion marmalade for a delightful meal.