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

Cornmeal and Zucchini Fritters with Crispy Chickpeas, Tahini and Feta

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

PREPARATION INSTRUCTIONS:

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

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