A food love story.

Welcome to Romeo & Julienne, a food blog about cooking from the heart.

Zucchini & Chickpea Fritters

Zucchini & Chickpea Fritters

Zucchini Fritters

Crispy on the outside, soft and fluffy on the inside, fritters can range from the sweet almost donut like variety to something closer to a savory pancake.  

My go to is generally more on the savory end and with a good recipe base, you can adjust the flavors and pair them with almost anything, from eggs and smoked salmon for brunch, or on their own with a dipping sauce for an afternoon snack or even an appetizer at your next dinner party.  

These Zucchini and Chickpea fritters are super easy to make and healthy too – the chickpeas add fiber and give them a great texture, plus you’re getting lots of zucchini (obviously!). I like to add Dill, Spring Onion and Lemon Zest to really give them some added flavor and freshness but you can also add some Chili (fresh or dried flakes) or Halloumi Cheese to create something a little different.

They also freeze really well (2-3months) and can be kept in the fridge for up to a week – perfect to prepare on a Sunday for lunches the next week. 


Zucchini & Chickpea Fritters

  • 400g tin of Chickpeas, drained & rinsed

  • 1 hand-full of Dill

  • 1 small Onion, grated

  • 3 Spring Onions

  • 1 Garlic Clove, crushed

  • 2 Eggs

  • 2 tbs Milk

  • 1 Lemon, zested

  • 3/4 cup Self Raising Flour 

  • Salt & Pepper

  • Olive Oil for frying 

1. Grate your zucchinis and using a mesh sieve or muslin cloth, drain off as much liquid as you can (adding a little bit of salt will help this too). 

2. In a food processor, add the chickpeas and process until they form a lumpy paste. Add in the dill and process until it’s all chopped and beginning to spread through your chickpeas.  

3. In a large mixing bowl combine your paste, zucchinis, grated onion, garlic, spring onion, lemon zest, eggs and milk. If you’re adding any extra ingredients, this is the time to do it. Mix well and then begin to add the flour, about a ¼ cup at a time. Depending on how wet the rest of your ingredients are you may need more/less than the full amount (this will change each time, no two zucchinis are ever the same!). If your mixture is too ‘wet’ the fritters will fall apart in the pan and if it’s too dry they’ll end up stodgy, what you want is a sticky consistency that will ‘plop’ well into the pan. 

4. Once you’ve got the right consistency, season with salt and pepper and heat your olive oil in a heavy based fry pan over medium heat. 

5. Drop your mixture into the pan and listen to the delightful sizzle. Depending on how big your pan is, you can do a few at a time, just be sure not to overcrowd them so that you ensure you get that golden brown crunch!

6. Flip once they’ve got good colour (a couple of minutes) and cook on the other side until the insides are no longer gooey and you’ve got a beautiful golden flulffy fritter. 

7. Serve with lemon and either labneh, sour cream or Greek yoghurt.

Pumpkin Soup with Pancetta & Sage

Pumpkin Soup with Pancetta & Sage

Cheeseboard 101

Cheeseboard 101