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Herby zucchini and chickpea fritters served with a zingy lemon and chive mayonnaise. Grill on a barbecue flat plate or in a non-stick frypan. Great as party food or alongside a green salad as a main. 

I have created this recipe in collaboration with the lovely people at Best Foods Mayonnaise. They’re keen to encourage Kiwis to fire up the BBQ with friends & family this summer to celebrate Best Foods National BBQ Day on the 24th of February. Join them by giving these delicious fritters a whirl!

Makes 10 fritters


250g tinned chickpeas
2 zucchinis
1 spring onion, thinly sliced
1 tablespoon chopped, fresh parsley
1 tablespoon chopped, fresh mint
1 tablespoon chopped, fresh dill
1 tablespoon chopped, fresh chives
1 clove garlic, minced
40g parmesan, finely grated
2 eggs
1/4 cup flour
100g feta, cubed
Sea salt
Cracked pepper
Olive oil for frying

Zingy Mayo
2/3 cup Best Foods Mayonnaise
1 tablespoon chopped, fresh chives
1 clove garlic, minced
1/2 lemon, zest and juice


Drain chickpeas and place in a large bowl. Use the back of a fork to roughly mash chickpeas. Grate zucchinis and squeeze to release any liquid. Add to chickpeas along with fresh herbs, garlic, parmesan, egg and flour. Mix well to combine. Add feta and season with salt and pepper. Gently combine as to not break up the cubes of feta. 

Bring a barbecue flat grill plate to a medium heat and drizzle with olive oil. Once hot, place large spoonfuls of mixture onto the grill plate and gently push down with the back of a spoon. Fry for 2 - 4 minutes on each side or until golden brown. 

In a large bowl, combine zingy mayo ingredients. Serve alongside fritters.