Chickpea Zucchini Fritters

As I mentioned here, my friend Melissa came to visit and brought along a bunch of veggies fresh from her garden (zucchini, tomato, cucumber, and eggplant). The eggplant I'm planning to use to make this recipe from Thug Kitchen but everything else became a part of my lunch today. I liked the small salad on top but I think these would also be super tasty topped with applesauce.

Chickpea Zucchini Fritters (makes 12)

1 large or 2 small/medium zucchini, shredded or chopped into small pieces
1 can chick peas, drained and rinsed
1/2 tsp. baking powder
1 Tbls. cornstarch
1 tsp. liquid smoke
1 tsp. Old Bay seasoning
1/2 tsp. cumin
1 clove garlic
1/4 cup cornmeal
Chopped tomato, cucumber, and parsley
Siracha
Vegan butter

In a food processor combine all ingredients except the tomato, cucumber, parsley, and Siracha until smooth.

In a large pan, heat a generous pat of butter over medium-high heat. Drop heaping tablespoons of the batter and flatten with the back of a spoon. 

Cook for a few minutes on each side until golden brown and crispy. Serve topped with a small salad of tomato, cucumber, and parsley and a drizzle of Siracha. Or you could top them with applesauce, or whatever you like.

Thank you, Melissa, for such beautiful and tasty food!