Zucchini Fritters with Mango, Avocado, Broccoli and Chickpea Salad with Feta


Zucchini Fritters

3 cups zucchini shredded

2 cobs corn grilled kernels removed

1 teaspoon salt

1/4 cup all-purpose flour

1/4 cup Parmesan cheese

2 cloves garlic minced

1 egg beaten

1 pinch black pepper

1-2 tablespoons olive oil

3 green onions diced

oregano & thyme to taste


2 mangoes peeled and cubed

2 cups Broccoli Florets

1 4 oz package feta crumbles

1 pieces red pepper cut into bite-sized

1 15 oz can garbanzo beans rinsed and fried in olive oil

1-2 tablespoons olive oil

1 teaspoon salt or garlic salt for garbanzo beans

1 15 oz can Organicville Sun Dried Tomato and Garlic salad dressing

1 teaspoon salt for garbanzo beans or garlic salt

1 15 oz. Organicville Sun Dried Tomato & Garlic salad dressing


To start, mix the salt and shredded zucchini together and place in a strainer. The salt will help to draw water out of the zucchini. Let zucchini sit in strainer for about 10 minutes. Then squeeze the zucchini to let out extra water. In a bowl, mix together flour, Parmesan cheese, garlic, egg, pepper, green onions, any spices you wish to use and zucchini. Form mixture into patties. Heat olive oil in a frying pan on medium high heat. Place patties in frying pan and cook until brown on either side, about 3-4 minutes per side. As fritters cook, use a spatula to flatten them, making sure they are not too thick in the middle. Eat them while they’re warm. Enjoy them plain or with sour cream. Serve with the salad.

Cut up mango and place in bowl with broccoli florets and red pepper. Place olive oil in skillet on medium-high heat. Rinse chickpeas add to skillet. Stir in olive oil until brownish in color and chickpeas crackle a bit. Sprinkle with salt. Add beans to salad. Drizzle salad with dressing and feta cheese.