Zucchini Chickpea Patties Recipe – Easy Indian-Spiced Fritters

Last Updated on 2 months by Neha Deshmukh

Zucchini Chickpea Patties Recipe – Easy Indian-Spiced Fritters

Introduction

Oh, these zucchini chickpea patties! They’re honestly one of my go-to recipes when I want something quick, satisfying, and a little bit different. I first stumbled upon a version of this at a local food market, and I knew I had to recreate it at home. It’s a fantastic way to use up that extra zucchini from the garden, and the Indian spices give it such a lovely warmth. Plus, they’re just plain fun to make! Let’s dive in, shall we?

Why You’ll Love This Recipe

These aren’t your average fritters. They’re packed with flavour, wonderfully crispy, and surprisingly healthy. They’re perfect as a snack, a light lunch, or even as a side dish with your favourite Indian meal. And honestly, who doesn’t love a little bit of spice in their life?

Ingredients

Here’s what you’ll need to whip up a batch of these delicious patties:

• 2 medium zucchini
• 200 grams chickpeas (about 1 ½ cups cooked)
• 1 medium onion
• 0.25 cup mint leaves
• 0.5 cup all-purpose flour
• 0.5 cup cornflour (cornstarch)
• 2 eggs
• 0.25 cup milk
• 1 tsp paprika
• 1 tsp allspice (crushed)
• Salt and black pepper to taste
• Olive oil as needed for frying

Ingredient Notes

Let’s talk ingredients for a sec. A few little things can make all the difference!

• Zucchini Varieties & Selection: Any zucchini will work, but I prefer the smaller, firmer ones. They have less water and a better texture.
• Chickpeas: Dried vs. Canned – A Guide: If you’re using dried chickpeas, soak them overnight and then boil until they’re nice and tender. Canned chickpeas are a lifesaver when you’re short on time – just rinse and drain them well.
• The Role of Allspice in Indian Cuisine: Allspice isn’t always the first spice that comes to mind when you think of Indian food, but it adds a beautiful warmth and complexity. It’s a bit peppery, a bit clove-like, and just lovely.
• Olive Oil: Choosing the Right Type for Frying: I recommend using a good quality olive oil for frying. It has a higher smoke point than some other oils, and it adds a nice flavour. But any neutral-flavoured oil will do in a pinch!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grate those zucchini using a box grater. Then, and this is important, squeeze out all the excess water using a clean kitchen towel. Seriously, get it all out! This will prevent your patties from being soggy.
2. If you’re using dried chickpeas, make sure they’re boiled until tender. If you’re using canned, just rinse and drain them.
3. In a large bowl, combine the grated zucchini, chickpeas, finely sliced onion, and roughly torn mint leaves. Give it a good mix.
4. In a separate bowl, whisk together the all-purpose flour, cornflour, eggs, milk, paprika, allspice, salt, and pepper. Whisk until everything is nicely combined.
5. Now, pour the flour batter into the zucchini-chickpea mixture. Mix well. If the batter seems too watery, add a little more cornflour, a tablespoon at a time, until it reaches a good consistency.
6. Heat up your olive oil in a pan over medium heat. Form the mixture into patties – about ¼ cup per patty.
7. Fry the patties for about 2 minutes per side, or until they’re golden brown and crispy.
8. Serve immediately with your favourite dipping sauce!

Expert Tips

A few little secrets to make these patties perfect:

• Achieving the Perfect Patty Consistency: The batter should be thick enough to hold its shape, but not so thick that it’s difficult to fry.
• Preventing Patties from Falling Apart: Squeezing out the excess water from the zucchini is key! Also, make sure your oil is hot enough.
• Tips for Even Cooking: Don’t overcrowd the pan. Fry the patties in batches to ensure they cook evenly.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Zucchini Chickpea Patties: Simply replace the eggs with a flax egg (1 tbsp flaxseed meal mixed with 3 tbsp water). Let it sit for 5 minutes to thicken before adding to the batter. My friend, Priya, swears by this!
• Gluten-Free Zucchini Chickpea Patties: Use a gluten-free all-purpose flour blend instead of regular all-purpose flour.
• Spice Level Adjustments: Mild to Spicy: Adjust the amount of paprika and allspice to your liking. You can also add a pinch of cayenne pepper for extra heat.
• Festival Adaptations: A Navratri or Janmashtami Snack: These are fantastic during fasting periods if you omit the onion and garlic.

Serving Suggestions

These patties are delicious on their own, but they’re even better with a dipping sauce! I love serving them with:

• Sour cream
• Mint chutney
• Tamarind chutney
• A simple yogurt dip

Storage Instructions

Leftover patties can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a pan or in the oven to restore their crispiness.

FAQs

Got questions? I’ve got answers!

• Can I make these patties ahead of time? You can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a good stir before frying.
• What is the best way to squeeze the water out of the zucchini? Place the grated zucchini in a clean kitchen towel and squeeze tightly. You can also use a potato ricer!
• Can I bake these patties instead of frying them? Yes! Bake them on a baking sheet lined with parchment paper at 200°C (390°F) for about 20-25 minutes, flipping halfway through. They won’t be quite as crispy, but still delicious.
• What other herbs can I use in place of mint? Coriander (cilantro) works beautifully!
• How can I adjust the spices to suit my preference? Feel free to experiment! Add more or less of any spice to create your perfect flavour profile.