Ingredients

1 cup shredded zucchini (about 1 medium zucchini)

1/2 teaspoon kosher salt

15 oz can chickpeas, drained and patted dry

1 cup shredded carrots (about 2 carrots)

2 green onions, sliced

1/4 cup all-purpose flour

1/4 cup panko

1/4 cup freshly grated Parmesan

1 large egg

2 tablespoons chopped basil

2 tablespoons chopped parsley

1/2 teaspoon garlic powder

Kosher salt and black pepper, to taste

2 tablespoons olive oil or avocado oil, for cooking

1/2 cup plain Greek yogurt

2 teaspoons fresh lemon juice

1/2 teaspoon lemon zest

1 tablespoon chopped basil

1 tablespoon chopped parsley

1 small clove garlic, minced

Kosher salt, to taste (for sauce)

Instructions

Step 1: Place the grated zucchini in a colander over the sink or a bowl. Sprinkle with 1/2 teaspoon kosher salt and toss well. Let it sit for 10 minutes, then press down with a spatula to release liquid. Transfer to a clean towel or cheesecloth and squeeze out as much moisture as possible. This step prevents soggy fritters.

Step 2: In a large bowl, mash the drained chickpeas with a fork or potato masher until partially broken down but still chunky.

Step 3: Add the zucchini, shredded carrots, sliced green onions, flour, panko, Parmesan, egg, chopped basil, parsley, garlic powder, salt, and black pepper to the chickpeas. Stir until all ingredients are well combined.

Step 4: Divide the mixture into 8 equal portions and shape each into a 3-inch wide patty.

Step 5: Heat the olive or avocado oil in a large skillet over medium-high heat. When the oil is hot and shimmering, add 3 to 4 fritters at a time, making sure they don’t touch. Cook for 3 to 5 minutes per side, until golden brown and crispy. Cook in batches as needed.

Step 6: To make the yogurt sauce, combine Greek yogurt, lemon juice, lemon zest, chopped basil, parsley, minced garlic, and salt in a small bowl. Stir well to combine.

Step 7: Serve the fritters warm with the lemon herb yogurt sauce on the side.

Tips & Variations

Make sure to thoroughly squeeze the zucchini to remove excess moisture for crispier fritters.

Try swapping Parmesan for a vegan cheese alternative to make this dish dairy-free.

For extra spice, add a pinch of cayenne pepper or red pepper flakes to the batter.

Serve with a side salad or in a pita pocket for a satisfying meal.

FAQs

Can I make these fritters gluten-free?

Yes, substitute the all-purpose flour and panko with gluten-free alternatives such as almond flour and gluten-free breadcrumbs to keep the fritters gluten-free.

Can I prepare the batter in advance?

Yes, you can prepare the batter a few hours ahead and keep it covered in the refrigerator. Just be sure to give it a good stir before forming the patties, as it may thicken slightly.