Cornmeal and Zucchini Fritters with Crispy Chickpeas, Tahini and Feta

Cornmeal & Zucchini Fritters w/ Crispy Chickpeas, Tahini & Feta


  • First, take everything out of the fridge! You want all the elements of this dinner at room temperature or slightly warmed. 
  • Cornmeal and zucchini fritters are fully cooked. To warm, bake uncovered at 375 degrees for about 15-20 minutes.
  • To serve, first spread the grilled squash and tahini puree on a plate. Fan your spoon out to create pleasant waves that will serve as a bed for the fritters. Place fritters on top of puree. Spoon chickpea salad over fritters, crumble feta over everything, and scatter mixed herbs over the plate. Squeeze a lemon wedge over everything and serve.

INGREDIENTS: zucchini, zephyr squash, onion, cornmeal, garlic, olive oil, egg, salt, pepper, sheep’s milk feta, chickpeas, mint, cilantro, parsley, spring onion, tahini, turmeric