Sometimes it is tricky to think outside of the “lunchbox”. We are so trained that a typical lunchbox should include a sandwich, that sometimes all we need to do is open our minds to the many other possibilities. I got this great recipe from the September issue of Whole Living and made some minor ‘tweaks’ to it. This is great snack, side dish, and even lunchbox feature. I have found that with some of my pickier eaters, finding the right dipping sauce is the kids. BBQ sauce, ketchup, ranch or even honey could be used with these fritters. For those gourmet eaters in your life you may want to try my favorite dipping sauce (pictured above) found here.
Zucchini Bean Fritters
1 can of garbonzo beans (also known as chickpeas), rinsed and drained
1 small zucchini, grated
1 small onion, grated
1 tsp Kosher salt
2 cloves of garlic,
1 egg, slightly whisked
1 cup bread crumbs (preferably whole wheat)
oil for frying
1) Puree the chickpeas in a food processor until smooth. Stir in the zucchini, onion, garlic, egg, salt and breadcrumbs. Form the “dough” into patties (about the size of a small burger).
2) Saute the patties in a good quality oil (to read more about oils click here
In the magazine, they suggested putting half a fritter into a pita pocket with a few toppings like lettuce and mint leaves.
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Source: WFM 1-10