Life’s batter with fritters, Chef! Grated zucchini, potato & onion fritters are fried until golden, then plated up next to crispy chickpea, balsamic vinegar-pickled onions, greens & Italian-style hard cheese ribbons. To take this meal from great to fabulous, we’ve added a dill-infused yoghurt for dipping.
Easy Zucchini & Potato Fritters
Easy Zucchini & Potato Fritters
with Italian-style hard cheese & a chickpea salad
Hands on Time: 35 - 50 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Balsamic Vinegar
- Chickpeas
- Flour Mix
- Fresh Dill
- Italian-style Hard Cheese
- Low Fat Plain Yoghurt
- Onion
- Potato
- Salad Leaves
- Zucchini
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Egg/s
- Paper Towel
- Tea Towel
ONIONS
In a bowl, combine a ¼ of the sliced onion, the balsamic vinegar, and seasoning. Set aside in the fridge.
CRISPY CHICKPEAS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
FRITTER PREP
Grate the trimmed zucchini and the peeled potato, and place in a clean tea towel. Close up tightly and squeeze out as much liquid as possible. Discard the liquid. Place the drained veggies in a bowl. Add 1 egg, the remaining onion (to taste), the flour, and seasoning. Mix until combined. Set aside.
FRITTERS
Return the pan, wiped down, to medium-high heat with enough oil to cover the base. Carefully drop tablespoon-size balls of batter into the hot oil and cook until crisp and golden, 4-5 minutes. Remove from the pan and drain on paper towel.
FRESH SALAD
To the bowl with the onions and the vinegar, add the crispy chickpeas, the shredded salad leaves, and the cheese ribbons. Toss to combine and season. In a small bowl, combine the yoghurt and ½ the chopped dill.
DINNER IS READY
Plate up the fritters. Side with the chickpea salad and the dill-yoghurt for dipping the fritters. Garnish with the remaining dill. Nice one, Chef!
Onion - 1
Balsamic Vinegar - 15ml
Chickpeas - 120g
Zucchini - 100g
Potato - 200g
Flour Mix - 25ml
Salad Leaves - 20g
Italian-style Hard Cheese - 20g
Low Fat Plain Yoghurt - 50ml
Fresh Dill - 3g
ONIONS
In a bowl, combine a ¼ of the sliced onion, the balsamic vinegar, and seasoning. Set aside in the fridge.
CRISPY CHICKPEAS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
FRITTER PREP
Grate the trimmed zucchini and the peeled potato, and place in a clean tea towel. Close up tightly and squeeze out as much liquid as possible. Discard the liquid. Place the drained veggies in a bowl. Add 1 egg, the remaining onion (to taste), the flour, and seasoning. Mix until combined. Set aside.
FRITTERS
Return the pan, wiped down, to medium-high heat with enough oil to cover the base. Carefully drop tablespoon-size balls of batter into the hot oil and cook until crisp and golden, 4-5 minutes. Remove from the pan and drain on paper towel.
FRESH SALAD
To the bowl with the onions and the vinegar, add the crispy chickpeas, the shredded salad leaves, and the cheese ribbons. Toss to combine and season. In a small bowl, combine the yoghurt and ½ the chopped dill.
DINNER IS READY
Plate up the fritters. Side with the chickpea salad and the dill-yoghurt for dipping the fritters. Garnish with the remaining dill. Nice one, Chef!
Onion - 1
Balsamic Vinegar - 30ml
Chickpeas - 240g
Zucchini - 200g
Potato - 400g
Flour Mix - 50ml
Salad Leaves - 40g
Italian-style Hard Cheese - 40g
Low Fat Plain Yoghurt - 100ml
Fresh Dill - 5g
ONIONS
In a bowl, combine a ¼ of the sliced onion, the balsamic vinegar, and seasoning. Set aside in the fridge.
CRISPY CHICKPEAS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
FRITTER PREP
Grate the trimmed zucchini and the peeled potato, and place in a clean tea towel. Close up tightly and squeeze out as much liquid as possible. Discard the liquid. Place the drained veggies in a bowl. Add 2 eggs, the remaining onion (to taste), the flour, and seasoning. Mix until combined. Set aside.
FRITTERS
Return the pan, wiped down, to medium-high heat with enough oil to cover the base. Carefully drop tablespoon-size balls of batter into the hot oil and cook until crisp and golden, 4-5 minutes. Remove from the pan and drain on paper towel.
FRESH SALAD
To the bowl with the onions and the vinegar, add the crispy chickpeas, the shredded salad leaves, and the cheese ribbons. Toss to combine and season. In a small bowl, combine the yoghurt and ½ the chopped dill.
DINNER IS READY
Plate up the fritters. Side with the chickpea salad and the dill-yoghurt for dipping the fritters. Garnish with the remaining dill. Nice one, Chef!
Onion - 1
Balsamic Vinegar - 45ml
Chickpeas - 360g
Zucchini - 300g
Potato - 600g
Flour Mix - 75ml
Salad Leaves - 60g
Italian-style Hard Cheese - 60g
Low Fat Plain Yoghurt - 150ml
Fresh Dill - 8g
ONIONS
In a bowl, combine a ¼ of the sliced onion, the balsamic vinegar, and seasoning. Set aside in the fridge.
CRISPY CHICKPEAS
Place a pan (with a lid) over medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas until golden and crispy, 12-15 minutes (shifting occasionally). If they start to pop out, use a lid to rein them in. Remove from the pan and season.
FRITTER PREP
Grate the trimmed zucchini and the peeled potato, and place in a clean tea towel. Close up tightly and squeeze out as much liquid as possible. Discard the liquid. Place the drained veggies in a bowl. Add 2 eggs, the remaining onion (to taste), the flour, and seasoning. Mix until combined. Set aside.
FRITTERS
Return the pan, wiped down, to medium-high heat with enough oil to cover the base. Carefully drop tablespoon-size balls of batter into the hot oil and cook until crisp and golden, 4-5 minutes. Remove from the pan and drain on paper towel.
FRESH SALAD
To the bowl with the onions and the vinegar, add the crispy chickpeas, the shredded salad leaves, and the cheese ribbons. Toss to combine and season. In a small bowl, combine the yoghurt and ½ the chopped dill.
DINNER IS READY
Plate up the fritters. Side with the chickpea salad and the dill-yoghurt for dipping the fritters. Garnish with the remaining dill. Nice one, Chef!
Onion - 1
Balsamic Vinegar - 60ml
Chickpeas - 480g
Zucchini - 400g
Potato - 800g
Flour Mix - 100ml
Salad Leaves - 80g
Italian-style Hard Cheese - 80g
Low Fat Plain Yoghurt - 200ml
Fresh Dill - 10g
Woolies Products in this dish
