Fritters

large zucchinis (over 10 oz each / over 300 grams each) • shredded cheese (about 7–9 oz / 200–250 grams) • almond flour (about 5–7 oz / 150–200 grams) • eggs • Salt and pepper • Plenty of fresh dill, finely chopped • little mint or basil • onion, very finely chopped (optional: can skip if using onion powder) • Optional: garlic powder and onion powder • Oil • ▪️ Lemon ▪️ Yogurt / spicy cheese dip / sour cream / crème fraîche

zucchini • (or half) yellow onion • Crumbled feta cheese (as much as you like) • old-fashioned oats (about 90 grams) • large eggs • Salt • little black pepper • Dill (as much as you like) • Parsley (as much as you like) • little oil

zucchini • salt • black pepper • egg • oat flour or ground oats (you may need a little more) (about 100 grams) • little crumbled feta cheese (your choice)

medium zucchini • eggs • feta or ricotta cheese (about 100 grams) • All-purpose flour, • baking powder • vegetable seasoning (like Vegeta) • Black pepper • Plenty of dried mint • olive oil • Vegetable oil for frying

zucchinis (use the pulp) • shredded cheese (100 grams) • feta cheese (100 grams) • large potato • yellow onion • green onion • Plenty of dill • little parsley • Salt, pepper • little dry mustard • Plenty of breadcrumbs • egg •

About 2 1/2 cups cooked, drained chickpeas (about 400 grams) • yellow onion • green onions • large leek (white part only) • About 1 tablespoon fresh dill, mint, parsley, or to taste • little olive oil • About 1/4 teaspoon ground cumin (or 1/2 teaspoon for a stronger flavor) • About 1/2 teaspoon ground turmeric • baking powder • About 3 tablespoons flour (I usually use cornmeal) or fine semolina (I used semolina) • salt (chickpeas are already salted), pepper • Breadcrumbs, crushed crackers, or coarse semolina for coating

grated zucchini (about 500 grams) • feta cheese (about 200 grams) • eggs • green onions • dill • mint • cumin • salt • all-purpose flour (about 80 grams) • Oil for frying

medium to large zucchini • carrot • large onion • parsley • large mint leaves • dill • egg • olive oil (about 30 ml) • –1.75 oz Parmesan, graviera, or kefalotyri cheese, grated (about 40–50 grams) • dry bread, finely ground into breadcrumbs • all-purpose flour (about 24 grams) • salt •

(about 450 grams) chickpeas • green onions, pureed (or use yellow onions) • egg • flour or instant mashed potatoes (from a box) • Chopped parsley or dill • Cumin • Salt and pepper • Flour for coating the fritters • Oil for frying

zucchini (about 1 kg) • shredded cheese of your choice (about 12 oz or 350 grams) • bell peppers (any kind you like) • onion • eggs • Fresh parsley (as much as you like) • Dried oregano • Fresh dill (at least half a bunch) • Breadcrumbs, • Salt • little olive oil

chickpeas (about 500 grams) • olive oil (about 30 ml) • large onion, finely chopped • small garlic clove • cumin • fresh oregano • fresh mint (or 4 tablespoons dried mint) • dried oregano • Salt and freshly ground pepper • breadcrumbs (about 75 grams) • potatoes • Corn oil for frying •

zucchini (about 1 kg) • eggs • crumbled feta cheese (about 250 grams) • parsley, finely chopped • dill, finely chopped • green onions, finely chopped • all-purpose flour (about 110 grams) • plain breadcrumbs (about 50 grams) • baking powder • olive oil • Salt • Pepper •

medium zucchini, grated • cheese (100 grams) • egg • baking powder • flour (about 120 grams) • onion, grated • salt and pepper • dried parsley and mint • fresh dill

zucchini (about 500 grams) • small green onions • fresh mint • fresh parsley • plain dry breadcrumbs (about 75 grams; I used rustic bread and ground it in a food processor) • mild graviera cheese, shredded (about 50 grams; or substitute with mild Swiss or Gruyère) • feta cheese, crumbled (about 50 grams) • large egg • Slightly less than 1/4 cup olive oil (about 3 tablespoons or 40 ml) • Salt and freshly ground black pepper • All-purpose flour for dredging • Vegetable oil for frying

medium zucchini, grated and well-drained • chopped dill (about 25 grams) • chopped mint (about 25 grams) • green onions, finely chopped • medium onions, grated • tomatoes, grated • eggs • crumbled feta cheese (about 250 grams) • dried oregano • smoked paprika • Salt • Pepper •

zucchini (about 1 kg) • eggs • crumbled feta cheese (about 250 grams) • chopped dill (about 1/2 bunch) • chopped parsley (about 1/2 bunch) • all-purpose flour (about 100 grams) • self-rising flour (about 50 grams) • Olive oil • Salt and pepper

medium apples, grated or diced • eggs • sugar • salt • oil • self-rising flour (about 300-350 grams) • yogurt (about 200 grams) • Vegetable oil for frying

dried chickpeas, soaked overnight (about 250 grams) • large onion • ripe tomatoes • dried mint • egg • Self-rising flour, • Salt and pepper

chickpeas (500 grams) • onions, grated or finely chopped • salt • Black pepper (to taste) • parsley, finely chopped • Mint, about the same amount as the parsley or half as much • all-purpose flour (about 16 grams) • water (45-60 ml) • Olive oil or sunflower oil for frying • small onion, finely chopped • small can diced tomatoes (or 1 fresh tomato, chopped) • cucumber, diced small •

cooked chickpeas (about 300 grams) • oat flour (about 100 grams) • parsley • lemon, juice and zest • onion • Salt • Pepper • cumin • smoked paprika • Olive oil for frying

raw chickpeas (about 80 grams) • rolled oats (about 40–50 grams) • Fresh parsley • of a small onion • Olive oil • Salt • Pepper

canned chickpeas (about 460 grams) • –2 heaping tablespoons flour • small onion • –3 cloves garlic • Salt • Black and red pepper • –2 teaspoons cumin • –3 tablespoons fresh parsley, finely chopped • little dried mint • Optional: a pinch of dried dill and basil • For frying: oil

dried chickpeas • onions • garlic cloves • parsley • mint • salt • pepper • little water • little all-purpose flour • baking powder

dried chickpeas (about 400 grams) • tomatoes • onions, finely chopped • garlic, finely chopped • fresh mint, finely chopped • fresh parsley, finely chopped • Salt and pepper • little all-purpose flour, as needed to bind

peeled chickpeas (about 500 grams) • grated onions • garlic cloves • large boiled potato • dried oregano • dried mint (or 3 tablespoons fresh mint) • cumin • vegetable bouillon powder (dehydrated vegetable mix) • olive oil

chickpeas (about 450 grams) • small potato • small carrot • self-rising flour (about 16 grams) • onion • tomato paste or ketchup • dill, mint, parsley • salt, pepper, sweet paprika, cumin • little olive oil • breadcrumbs • vegetable oil (for frying)

chickpeas • olive oil • salt • black pepper • smoked paprika • onion • garlic clove • dill • parsley • breadcrumbs (about 100 grams) • eggs • (about 7 oz/200 grams) plain whole milk yogurt •

dried chickpeas (250 grams) • onion • tomato • garlic • egg • Flour (about 1 cup/120 grams) • Salt, pepper, mint, oregano • Shredded yellow cheese or feta cheese, to taste

cooked chickpeas (or two 15-oz cans chickpeas, drained and rinsed) • yellow onions, finely chopped (use a food processor if desired) • garlic cloves, finely chopped (use a food processor if desired) • fresh parsley, finely chopped • eggs • plain dry breadcrumbs (about 200 grams) • olive oil • salt • black pepper • sweet paprika • ground cumin