Zucchini and Chickpea Fritters

Instructions

1. Step 1

   Coarsely grate the zucchini directly into the colander using the box grater.

   Ingredients used: 500.0 gr Zucchini

   Cookware: Box Grater — grating, colander — collecting

2. Step 2

   Press the grated zucchini firmly in the colander until as much liquid as possible is removed and the zucchini feels relatively dry.

   Cookware: colander — draining

3. Step 3

   Place the chickpea in the mixing bowl and mash until mostly smooth with some small pieces remaining.

   Ingredients used: 400.0 gr Chickpea

   Cookware: mixing bowl — mixing, potato masher — mashing

4. Step 4

   Add the pressed zucchini, egg, breadcrumb, garlic, parsley, cumin, and salt to the mixing bowl, then mix until evenly combined and cohesive.

   Ingredients used: 80.0 gr Breadcrumb, 2.0 gr Cumin, 2.0 piece Egg, 2.0 clove Garlic, 30.0 gr Parsley, 5.0 gr Salt

   Cookware: mixing bowl — mixing

5. Step 5

   Shape half of the mixture into equal fritters. Heat 30.0 ml of olive oil in the skillet over medium heat, pan-fry the first batch for about 4 minutes per side, and transfer them to the colander when deeply golden and firm.

   Timer: 8 min (scalable)

   Ingredients used: 30.0 ml Olive Oil

   Cookware: colander — holding, mixing bowl — portioning, skillet — medium heat, spatula — turning, transferring

6. Step 6

   Heat the remaining 30.0 ml of olive oil in the skillet over medium heat, pan-fry the remaining fritters for about 4 minutes per side, and transfer them to the colander when deeply golden and firm.

   Timer: 8 min (scalable)

   Ingredients used: 30.0 ml Olive Oil

   Cookware: colander — holding, mixing bowl — portioning, skillet — medium heat, spatula — turning, transferring