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martynaberto
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Salt Zucchini: Add 1 cup shredded zucchini to a mesh sieve set over a bowl. Sprinkle with ½ tsp salt, stir, and let sit for at least 15 minutes while you shred and measure everything else. When finished, use a spoon to push out as much moisture as you can, then pat dry.
Mash: Add 1 15-oz can chickpeas (drained and pat dry) to a medium bowl. Use a potato masher or fork to mash most of them (having some large pieces is okay).
Mix: To the bowl of mashed chickpeas stir in shredded zucchini and all remaining ingredients.
Cook: Lightly coat the bottom of a nonstick pan with oil and bring to medium heat. Use a scoop or spoon to portion out ¼-cup sized balls of fritter batter, packing it well into the spoon. Drop spoonfuls into the pan, squishing each down to form a thick pancake.Cook for 3 to 5 minutes per side, until golden brown and crispy.
Serve warm, topped with your favorite sauce (pesto yogurt is pictured; see notes for recipe!).