Golden Crispy Zucchini Fritters with Mediterranean Chickpea Salad

Ingredients

• 2 medium zucchinis, grated and squeezed dry
• 1/2 cup sweet corn kernels
• 1/4 cup all-purpose flour
• 1 large egg, beaten
• 2 tbsp fresh dill, chopped
• 1/2 cup canned chickpeas, rinsed
• 1 cup baby arugula
• 1/2 cup cherry tomatoes, halved
• 1/4 cup crumbled feta cheese
• 2 tbsp red onion, finely diced
• 1/2 cup Greek yogurt for herb aioli
• 1 tbsp olive oil for frying
• Salt and black pepper to taste

Instructions

1. In a medium bowl, combine grated zucchini, corn, egg, flour, and dill. Season with salt and pepper.
2. Heat olive oil in a large skillet over medium heat.
3. Drop spoonfuls of the zucchini mixture into the skillet and flatten slightly. Fry for 3-4 minutes per side until golden brown and crispy.
4. While fritters cook, toss arugula, chickpeas, cherry tomatoes, red onion, and feta in a small bowl to create the Mediterranean salad.
5. Mix Greek yogurt with a splash of lemon juice and extra dill to create a quick herb aioli.
6. Plate the warm fritters alongside the fresh salad and serve with the aioli and a side of tomato salsa.