7.07.2014

CHICKPEA, DILL AND YELLOW SQUASH FRITTERS


This past weekend felt like our first real summer weekend. There was an outdoor music festival, late night barbecues, balcony drinks amongst friends huddled around a candle, and a few hours relaxing with the new cookbook my sister's bought me for my birthday. Though I accomplished nothing on my weekend to-do list (that seems to be rather typical in the summer months), I was able to tag about half of the book, totally tantalized by her fabulous seasonal recipes. These fritters are a riff on Kimberley's "Sweet Corn and Squash Fritters" -- corn isn't around yet, and I can never get enough dill. Serve with a bed of greens or a side salad, and you have yourself a perfect summer lunch!


CHICKPEA, DILL AND YELLOW SQUASH FRITTERS // makes 8 fritters

Method adapted from Vibrant Food.

Ingredients:

1 1/2 cups chickpeas (slightly less then 1 can)
1 cup grated yellow squash/zucchini
1 small thai chili or jalapeno, thinly sliced, seeds removed
4 green onions, only white and pale green parts, thinly sliced
1/4 cup chopped dill
dash of salt

1 egg, beaten
1/4 cup flour

2 T olive oil

1 avocado, for serving

What to do:

Place the chickpeas in a large bowl, and, using a fork, 'smash' through to create a mash - not totally smooth, but smooth enough. Add the grated squash, chili, onion, dill and salt and toss to combine.

In a separate, smaller bowl, beat the egg. Transfer to the chickpea mixture and mix thoroughly. Add 1/4 cup of flour and stir to combine. If mixture is too wet, add a bit more flour. Let the batter sit for 10 minutes.

Heat a skillet over medium heat with 1 T olive oil. Measure about 1/4 cup of batter and transfer it to the pan, lightly flattening with your spatula. (I fit four in my pan at a time, but use your judgement.)

Allow the fritters to sit, undisturbed for 3-4 minutes, then gently flip, and let sit for roughly 4 minutes until edges are golden and crispy. Transfer to a paper towel lined plate. Add another tbsp of oil to the skillet and continue with the same method until you've used up all the batter.

Serve warm, with a heaping scoop of smashed avocado and a sprinkle of dill.

1 comment:

  1. Nice fritters, Shelley! Love me some dill too! Can't wait to give them a try xx

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