Zucchini and Chickpea Fritters

Instructions

1. Step 1

   Place the grated zucchini in a colander and toss it with ⅝ tsp (4 gr) salt. Leave it to drain for 10 minutes.

   Timer: 10 min (fixed)

   Ingredients used: 4.0 gr Fine Salt, 500.0 gr Zucchini

   Cookware: Box Grater, colander

2. Step 2

   Transfer the zucchini to a clean kitchen towel and squeeze firmly until as much liquid as possible has been removed.

   Cookware: kitchen towel

3. Step 3

   Place the chickpeas in a large mixing bowl and mash them coarsely, leaving some small pieces intact.

   Ingredients used: 240.0 gr Chickpea

   Cookware: mixing bowl, potato masher

4. Step 4

   Add the prepared zucchini, eggs, flour, scallions, garlic, parsley, cumin, black pepper, and the remaining salt. Mix until evenly combined.

   Ingredients used: 60.0 gr All-Purpose Flour, 1.0 gr Black Pepper, 2.0 piece Egg, 2.0 gr Fine Salt, 15.0 gr Flat-Leaf Parsley, 8.0 gr Garlic, 2.0 gr Ground Cumin, 3.0 piece Scallion

   Cookware: mixing bowl

5. Step 5

   Divide the mixture into 12 portions and flatten each into a patty about 1.5 cm thick.

   Cookware: mixing bowl

6. Step 6

   Heat the olive oil in a large skillet over medium heat until shimmering.

   Timer: 2 min (fixed)

   Ingredients used: 45.0 ml Olive Oil

   Cookware: skillet

7. Step 7

   Cook the fritters in batches for 3–4 minutes per side, turning once, until deep golden and cooked through to 74°C at the center.

   Timer: 8 min (fixed)

   Cookware: skillet, spatula

8. Step 8

   Serve the fritters warm with the lemon wedges for squeezing over the top.

   Ingredients used: 1.0 piece Lemon

   Cookware: cutting board, knife