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These hearty little fritters use chickpeas and chickpeas flour as a binder instead of egg to great effect. The red onion jam is quick to make and so delicious, you won’t want to skip this extra step.
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Ingredients
For 10 COM_JOOMRECIPE_SERVING_TYPE_
zucchini-chickpea-fritters-with-red-onion-jam
- 1 T olive oil
- 1 red onion
- salt
- 1 c water
- 2 T red wine vinegar
- 2 T sugar
- 15 oz chickpeas
- 1/2 yellow onion
- 3 c shredded zucchini
- 1/2 c chickpea flour
- vegetable oil
Zucchini-Chickpea Fritters with Red Onion Jam Directions
- Heat the olive oil in a heavy skillet over medium heat. Add the red onion and a pinch of salt, and cook, stirring, until tender and translucent, 5-7 minutes. Pour in the water, and continue to cook until the water cooks off and the onion is very soft, about 10 more minutes. Stir in the red wine vinegar and sugar, and cook an additional 2-3 minutes, until the vinegar has cooked off. Sprinkle with more salt to taste, and set aside.
- Preheat oven to 375F.
- Place the chickpeas in the bowl of a food processor fitted with a steel blade. Pulse to form a thick paste. Transfer to a large mixing bowl, and add the yellow onion and shredded zucchini. Use your hands to combine, then form the mixture into 10 patties.
- On a large plate, stir together the chickpea flour and 1/2 teaspoon of salt. Dredge each of the patties in the flour, gently coating all sides.
- Add vegetable oil to coat the bottom of a large skillet, and heat over medium-high heat. When shimmering, add 3 to 4 patties and cook for 2-3 minutes on each side, until golden brown. Add more oil to the pan as needed. As the fritters cook, place them on a rimmed baking sheet.
- When you’re done frying them, bake the fritters 10-15 minutes, until deep golden brown. Enjoy hot, with the red onion jam.