We have been trying to eat more veggie-centric dinners around these parts, but since becoming a mama of two, it has also been extremely important for those dinners to be easy. I love to cook, but not when I feel pressured for time. I’ve daydreamed about trying out for a cooking competition like Master Chef but I know that the time restraints would be my undoing. Sorry, Gordon, looks like you’ll have to get through life without me.
I started making this dish about a year or so ago, and it quickly became a family favorite. We tend to make this in the summertime when zucchini are in season and at their slightly-sweet best. While it isn’t necessary, you can toss in other vegetables to add extra flavor and nutrition to the patties—sweet potatoes, peppers, and carrot could be good options. For this version, we’ve added some fresh sweet corn cut right off the cob.
Makes about 12-15 patties
- One small zucchini, grated
- One small onion, thinly sliced then roughly chopped
- One ear of sweet corn, cut off cob
- One 15.5 oz can of chickpeas/garbanzo beans, drained and mashed with a fork
- ½ cup all-purpose flour*** see note
- Two eggs
- Salt and pepper to taste
- A light, high-heat oil for pan frying—we use organic safflower oil
- Lightly salt the grated zucchini and let sit while you wash and prep the other veggies
- After salted zucchini has sat about 10 minutes, place in a towel and squeeze out the excess water
- Warm a large skillet (we use our Lodge cast iron) over medium heat
- Combine prepared veggies and beans in a large mixing bowl, add flour, eggs, and salt and pepper and stir with a fork until combined
- Drizzle enough cooking oil to coat the bottom of your skillet
- Form patties of the veggie mixture using a spoon or your hands and drop into the hot skillet—I dropped them in by the heaping tablespoon and cooked them 4 at time
- Cook patties until golden brown, about 2-3 minutes per side, flipping when necessary
- Place cooked fritters onto a plate lined with paper towels, sprinkle with salt if desired
We eat the fritters by themselves, but you could easily throw them on top of a salad or in a pita to make a more substantial meal. I top the fritters with a parsley tahini sauce I make by combining ¼ cup tahini, the juice from half a lemon, a handful of parsley, one clove of garlic, ½ cup boiling water, and salt (to taste) in a blender. We used to serve the patties with whole-fat greek yogurt, but since going dairy-free for Miss Dahlia, who is having some tummy troubles, we’ve switched over to the vegan dressing.
Let us know if you like ‘em!! Do you have any vegetable-based dinners that you love?
***This recipe needs a binder or it tends to fall apart. For slightly denser, cakier fritters (with a texture similar to corn cakes), use flour. For lighter fritters, we have used panko breadcrumbs (but closer to 1 full cup in measure). Doug prefers the breadcrumb mixture; I like it better with the flour. Try them both!
Jenna is a writer, educator, wife, and mama living in Colorado with her husband and two children. She founded American Ingenue as a personal blog in 2008 after losing her mother to breast cancer, using the forum as a reminder to live life to the fullest. Jenna loves cooking, dreaming, and adventuring with her family. She has been inspired to share her experiences with others as she navigates this crazy life and strives to have "it all."