Irresistibly crispy on the outside and soft and pillowy on the inside, these fritters are not only delicious but they also pack in fiber-rich vegetables and cancer protective spices turmeric and cumin. The “dough”... is made from zucchini, chickpeas, and corn — all held together by eggs and almond meal. To add an extra punch of flavor, pair these with a sriracha-yogurt sauce. Luckily, it only takes 20 minutes to make these fritters, so they can be ready whenever you need a quick snack or an easy meal.
In a large bowl, combine zucchini, chickpeas, corn, eggs, almond meal, parsley, salt, pepper, turmeric, and cumin.
Heat olive oil in a saute pan over medium-high heat. Using a 2-tablespoon scoop, portion fritters into pan, cooking for about 2 minutes per side, or until golden brown.
Meanwhile, in a small bowl, whisk together sriracha and yogurt. Serve with fritters.
If you don’t have sriracha on hand, you can also substitute a teaspoon or two of your favorite hot sauce.
For a less-spicy sauce: Decrease the amount of sriracha added to the yogurt. Try adding a ½ tablespoon at a time until you reach the desired level of heat. Alternatively, these fritters can be paired with plain yogurt, pesto, or a dipping sauce of your choice.