Zucchini and Corn Fritters with Lentils and Spinach and Chickpeas

Zucchini and Corn Fritters with Lentils, Spinach, and Chickpeas is a wholesome dish that combines the sweetness of corn and the earthiness of lentils for a satisfying midnight snack. Packed with nutrients, these fritters are crispy on the outside and soft on the inside, making them a perfect late-night treat.

Ingredients

• Zucchini - 1 medium (about 200g), grated
• Corn kernels - 1 cup (fresh or frozen)
• Cooked lentils - 1/2 cup (about 100g)
• Chickpeas - 1/2 cup (cooked, about 80g)
• Fresh spinach - 1 cup (about 30g), chopped
• Egg - 1 large
• All-purpose flour - 1/4 cup (30g)
• Baking powder - 1 teaspoon
• Garlic powder - 1/2 teaspoon
• Cumin - 1/2 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Olive oil - for frying (about 2 tablespoons)

Steps

1. In a large bowl, combine the grated zucchini and a pinch of salt. Let sit for 5 minutes to release excess moisture, then drain and squeeze out any remaining liquid.
2. Add the corn, cooked lentils, chickpeas, chopped spinach, egg, flour, baking powder, garlic powder, cumin, salt, and black pepper to the bowl with the zucchini. Mix until well combined.
3. Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat.
4. Scoop 1/4 cup of the mixture for each fritter and flatten slightly in the skillet. Cook for about 3-4 minutes on each side until golden brown and crispy.
5. Repeat with remaining mixture, adding more oil as needed. Serve warm.

Nutrition

• Calories: 320
• Protein: 15 g
• Carbs: 42 g
• Fiber: 10 g
• Sugar: 4 g
• Sodium: 370 mg
• Cholesterol: 186 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.2 L

Health Benefits

• Rich in fiber, promoting digestive health.
• Packed with protein from lentils and chickpeas, supporting muscle repair.

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