Fish Free Easy Baked Mediterranean Fritters
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Learn more āIngredients
6 servings
For the fritters
- 2 medium zucchini (about 1 lb total)
- 1 tsp kosher salt, divided
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 large eggs, lightly beaten
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - ā cup crumbled feta cheese
- 3 scallions, thinly sliced (green tops only)
- 2 garlic cloves, minced
- Ā¼ cup fresh flat-leaf parsley, finely chopped
- 2 tbsp fresh dill, finely chopped
- 1 tsp ground cumin
- Ā½ tsp smoked paprika
- Ā½ tsp black pepper
- Ā½ cup all-purpose flour
- 2 tbsp olive oil
For the dipping sauce
- 1 cup plain whole-milk yogurt
- 1 tbsp fresh lemon juice
- 1 tbsp fresh dill, finely chopped
- 1 small garlic clove, minced
- Ā¼ tsp kosher salt
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 425Ā°F (220Ā°C). Line a large baking sheet with parchment paper and brush it evenly with the 2 tbsp olive oil.
- 2
Grate the zucchini on the large holes of a box grater. Transfer to a clean kitchen towel or cheesecloth, sprinkle with 1/2 tsp of the kosher salt, and let sit for 10 minutes. Wring the towel firmly over the sink, squeezing out as much liquid as possible ā the zucchini should feel nearly dry to the touch.
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