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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Easy Zucchini & Potato Fritters?
The preparation time for Easy Zucchini & Potato Fritters with Italian-style hard cheese & a chickpea salad is between 35 and 50 minutes.
What is the total time required to make Easy Zucchini & Potato Fritters with Italian-style hard cheese & a chickpea salad?
The total time required to make Easy Zucchini & Potato Fritters with Italian-style hard cheese & a chickpea salad is between 40 and 55 minutes.
How many servings does Easy Zucchini & Potato Fritters provide?
4 servings
What are the main ingredients in Easy Zucchini & Potato Fritters?
Balsamic Vinegar, Chickpeas, Flour Mix, Fresh Dill, Italian-style Hard Cheese, Low Fat Plain Yoghurt, Onion, Potato, Salad Leaves, Zucchini
What is the nutritional information of Easy Zucchini & Potato Fritters?
Calories: 587, Carbs: 87 grams, Fat: grams, Protein: 29 grams, Sugar: 13.9 grams, Salt: 516 grams
How do I prepare Easy Zucchini & Potato Fritters?
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!
What should be prepared from my kitchen to make Easy Zucchini & Potato Fritters?
Balsamic Vinegar, Chickpeas, Flour Mix, Fresh Dill, Italian-style Hard Cheese, Low Fat Plain Yoghurt, Onion, Potato, Salad Leaves, Zucchini
How many calories does Easy Zucchini & Potato Fritters have?
587 calories
How much fat content does Easy Zucchini & Potato Fritters have?
grams
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