Zucchini-Chickpea Fritters with Red Onion Jam

11 55 166
Ingredients Minutes Calories
Prep Cook Servings
10 min 45 min 10
Zucchini-Chickpea Fritters with Red Onion Jam
Health Rating

Ingredients


1 tbsp Extra virgin olive oil (for jam)
1 large Red onion (thinly sliced, for jam)
1 pinch Kosher salt (for jam)
2 tbsp Red wine vinegar (for jam)
2 tbsp Granulated sugar (for jam)
1 can (15oz) Chickpeas, canned, drained (drained, rinsed, for fritters)
1/2 medium Yellow onion (finely chopped, for fritters)
3 cup chopped Zucchini (shredded, for fritters)
1/2 cup Chickpea flour (for fritters)
1/2 tsp Kosher salt (for fritters)
1/4 cup Vegetable oil (as needed for frying)

Instructions


For the red onion jam: In a nonstick pan or heavy skillet, heat the olive oil over medium heat. Add the onion and sprinkle with salt. Stir and cook until tender and translucent, 5 to 7 minutes.

Add the water and cook until the onion is very soft and the water has cooked off, about 10 minutes more. Add the vinegar and sprinkle the onions with the sugar. Stir well and cook for 2 to 3 minutes more, until the vinegar has cooked off completely. Season with salt and set aside.

For the fritters: Preheat the oven to 375°F.

Pulse the chickpeas in a food processor fitted with the blade attachment until they form a thick paste. Transfer to a large bowl and add the onion and zucchini. Use clean hands to mix well, then form the mixture into 10 cakes; set aside.

Combine the chickpea flour and the salt on a large plate. Gently dredge each cake in the flour, patting it onto all sides of the cake.

Add enough oil to cover the bottom of a large frying pan or skillet and heat over medium-high heat until shimmering. Add 3 or 4 cakes at a time and cook until golden-brown, 2 to 3 minutes on each side. Transfer the cakes to a rimmed baking sheet. Repeat with cooking the remaining cakes, adding more oil to the pan as needed.

When all the cakes are cooked, bake until hot and a deeper golden colour, 10 to 15 minutes more. Serve hot with the red onion marmalade.

Nutrition Facts

Per Portion

Calories 166
Calories from fat 75
Calories from saturated fat 9.5
Total Fat 8.3 g
Saturated Fat 1.1 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.7 g
Monounsaturated Fat 2.8 g
Cholesterol 0
Sodium 231 mg
Potassium 218 mg
Total Carbohydrate 18.0 g
Dietary Fiber 3.9 g
Sugars 6.6 g
Protein 4.7 g

Dietary servings

Per Portion


Meat Alternative 0.5
Vegetables 1.2

Energy sources


Pygal43%465.9027793511583177.0898073783050745%305.802864350186241.8492002211680811%349.28100834289415112.8026396313685643%45%11%CarbohydratesFatProtein
Lunch
Main