Zucchini Fritters

You know that saying “A way to a man’s heart is through his stomach”? Well, S A M E.

Like, have you met me when I’m craving something uber-specific and I’m hungry? Anywho! This week, I was craving a childhood favorite called — Mücver (moosh-vair), but we can call ‘em “Zucchini Fritters.” As the name notes, this is a Turkish zucchini fritter that is so tasty & crispy.

To be clear, we’re not making the classic recipe (though it truly is delicious) — this is my spin to make it a protein and fiber-packed snack that’s crunchy, herby, salty, and easy to put together. It’s got shredded zucchini, carrot, lightly mashed chickpeas, feta, green onions, and a ton of spices.

It’s the perfect little snack on its own or paired with some hummus.

Scroll down to get to the recipe!

A bowl of homemade vegetable fritters on a wooden board, garnished with herbs.

Ingredients

  • 1 Medium zucchini

  • 1 Medium Carrot

  • 1/2 C Chickpeas

  • 1 Stalk Green Onion (sliced)

  • 1 Tbsp fresh dill (lightly chopped)

  • 1 Tbsp parsley (lightly chopped)

  • 1/2 C feta (crumbled)

  • 1 Egg

  • 1/2 Tsp salt

  • 1/4 Tsp black pepper

  • 1/4 C all-purpose flour

  • 1/4 C panko breadcrumbs

  • 1/2 Tsp garlic powder

  • 1/2 Tsp paprika

  • Vegetable Oil for frying

Five golden-brown falafel patties in a white plate, placed on a wooden cutting board and a white cloth, with a marble surface underneath.

  1. Take out your handy dandy grater and shred your zucchini and carrot. I like to place my grater in a bowl or on a cutting board so it’s easy to gather your shredded veggies afterward.

  2. Next take a small bowl and line it with a cheese cloth or kitchen towel. Place your shredded carrots and zucchini in the lined bowl. Grab the sides of your cloth and tightly squeeze allowing all juice to flow through into the bowl. Once you’ve given your mixture a couple good squeezes you should see less and less juice escaping.

  3. Remove your zucchini and carrot mixture from its cloth and place it in a new mid-sized bowl and set aside.

  4. In a small bowl, toss in your chickpeas and give them a light mash with a spoon or fork. The mixture doesn't need to be perfectly mashed, we like a bit of texture.

  5. In the mid-sized bowl with the zucchini and carrots add your mashed chickpeas, green onion, dill, parsley, feta, whole egg, salt, black pepper, flour, breadcrumbs, garlic powder, and paprika.

  6. In a saucepan, heat your vegetable oil.

  7. Time to get your hands a bit dirty, roll up your sleeves, and give everything a good mix until it’s all combined.

  8. Once your mixture is fully combined, start to make your fritters. We’re going to grab about a handful of the mixture and form a patty, and repeat the process until the mixture is finished.

  9. Once the oil has heated up, carefully add your patties into the pan. Let your fritters cook for about 3-4 minutes per side then flip with a spatula and cook for another 3-4 minutes until they’re crispy and golden brown.

  10. Line a platter with paper towel.

  11. Once your fritters are ready to be removed from the oil, lay them on your lined platter to absorb any excess oil.

  12. Finally, you’re ready to enjoy! Snack on them by themselves or pair them with some hummus. (Personally love pairing them with garlic hummus, it’s oh so tasty!)

Instructions

Fun fact: You can use scissors to chop your green onions or just about any leafy green. It’s a super easy, quick way to get uniform slices without needing to dirty a cutting board and knife.

Vegetable fritters cooling on a black wire rack.

Equipment

Stack of white folded cloth napkins on a plain background

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