Irresistibly crispy on the outside and soft and pillowy on the inside, these fritters are not only delicious but they also pack in fiber-rich vegetables and nutritionally beneficial spices. The “dough” is made from zucchini, chickpeas, and corn — all held together by eggs and almond meal. To add an extra punch of flavor, we like to pair these with a sriracha-yogurt sauce. Luckily, it only takes 20 minutes to make these fritters, so they can be ready whenever you need a quick snack or an easy meal.
20 minute prep
- 1 cup mashed chickpeas
- 1 cup frozen corn, thawed
- 2 eggs
- 1 cup almond meal
- ¼ cup chopped parsley
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 2 tablespoons olive oil
- 2 tablespoons sriracha sauce (optional, see Chef Tips)
- ¾ cup plain Greek yogurt
- In a large bowl, combine zucchini, chickpeas, corn, eggs, almond meal, parsley, salt, pepper, turmeric, and cumin.
- Heat olive oil in a saute pan over medium-high heat. Using a 2-tablespoon scoop, portion fritters into pan, cooking for about 2 minutes per side, or until golden brown.
- Meanwhile, in a small bowl, whisk together sriracha and yogurt. Serve with fritters.
If you don’t have sriracha on hand, you can also substitute a teaspoon or two of your favorite hot sauce.
For a less-spicy sauce: Decrease the amount of sriracha added to the yogurt. Try adding a ½ tablespoon at a time until you reach the desired level of heat. Alternatively, these fritters can be paired with plain yogurt, pesto, or a dipping sauce of your choice.
Nutrition Facts (per servings)
Calories: 359; Fat: 20g; Saturated Fat: 3g; Polyunsaturated Fat: 2g; Monounsaturated Fat: 4g; Carbohydrates: 33g; Sugar: 7g; Fiber: 7g; Protein: 17g; Sodium: 417mg
Registered Dietitian Approved
Our recipes, articles, videos, and more content are reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society
This recipe was originally published on Cook for Your Life. It is used by permission.