Vegan Zucchini Fritters made with chickpea flour, loads of grated zucchini and basic spices. These delicious gluten-free and egg-free zucchini fritters are crispy around the edges with a soft center.
One of the best ways to include Zucchini is by making these wholesome and healthy fritters. The fritters are not deep fried, made without breadcrumbs, contains no cheese or dairy products and does not use highly processed ingredients.
Healthy, filling, kid-friendly snack recipe that makes best use of fresh summer produce. If you are ready to harvest a batch of zucchini from your backyard garden, this is a recipe you must try!
Jump to:
Why you'll love Zucchini Fritters
- Serve as breakfast, brunch or snack.
- Kid-friendly - Healthier than hash browns or sweet pancakes!
- Meal prep friendly - make ahead and store
- gluten-free, eggless, vegan, nut-free and soy-free
Ingredients
Zucchini - Instead of Zucchini, feel free to use any variety of squash. I have tried this recipe with bottle gourd, yellow squash too.
I have not squeezed zucchini after grating. I find it perfectly okay considering its healthy and leads to no loss of nutrients. I have not peeled the skin either.
If you are deep frying the fritters (pakora), I would suggest squeezing out excess liquid for crispy texture.
Chickpea Flour (Besan) - It is naturally gluten-free and protein-rich. Compared to unrefined or bleached flours, chickpea flour is healthier alternative with a nutty taste.
For a more crispier texture, use some Rice flour (also gluten free).
Onion - finely chopped red onions add texture and taste.
To make it wholesome and healthier, include veggies like grated cabbage and carrot too.
Spices - Chili flakes and Turmeric. Turmeric lends lovely yellow color to the fritters. Substitute red chili flakes with finely chopped fresh green chilies. You can also use red chili powder (paprika).
Extra Virgin Olive Oil - I have used 2 and 1/2 to 3 tablespoons of EVOO to make 12 fritters. You can use less or more, as required.
Oil is required to ensure the fritters continue to remain moist from the inside after storing couple of days in the refrigerator. Don't aim for oil free fritters. They will taste dry and hard.
How to make Vegan Zucchini Fritters
In a bowl, add chickpea flour (besan), grated zucchini and finely chopped onions.
Next add spices - red chili flakes, turmeric, carom seeds (ajwain) and salt to taste. Mix well. Don't add any water at this point, allow zucchini to release all the water and make the batter moist.
Now slowly add water (little by little) until it resembles a thick batter.
Heat a pan, add oil.
Using a ladle, slowly pour a portion of the fritter batter on the hot pan. Spread gently so that it resembles a thick pancake.
If the fritters are too thick, it will take time to cook and/or remain raw in the center. Spread the batter uniformly so that it has crispy edges and perfectly cooked center.
Cook on one side until golden brown then gently turn and cook on the other side for 1-2 mins until fritters are crispy around the edges and soft inside. Serve hot or warm.
How to serve Zucchini fritters
Easiest way to serve is with tomato ketchup or hot sauce.
Serve fritters with seasonal roasted vegetables, air fryer roasted potatoes or mashed potatoes.
On a hot summer day, serve zucchini fritters with salad and a glass of cool lemonade or iced tea.
Few healthy dips we love serving fritters with are Tzatziki (cucumber dip), Labneh and Beetroot Hummus.
Other favorites include Coriander Chutney (Indian) and Mint Yogurt Sauce.
Serve Zucchini fritters as savory waffles. Adjust the consistency of batter and cook in waffle maker. Perfect lunch box recipe for kids or healthy after school snack.
Storage | Freezing | Leftovers
Meal prep - Allow the fritters to cool completely before transferring to an airtight container or ziplock bags (divide in portions). Store in refrigerator for 3-5 days. Re-heat on a flat griddle or microwave.
I wouldn't recommend freezing zucchini fritters. Texture changes once it thaws.
Frequently Asked Questions
Yes. Zucchini fritters can be made ahead and stored in the refrigerator. Stays fresh for 3-5 days. Re-heat in microwave or skillet and serve.
For crispy fritters, use cornstarch or rice flour along with chickpea flour.
More Snack recipes to try
Broccoli Tater Tots (Air Fryer)
Please take a moment to LEAVE A COMMENT and a STAR * rating on the blog. It would encourage others to try the recipe or you could TAG US on any of our social media handles –INSTAGRAM, TWITTER, FACEBOOK PAGE AND PINTEREST.
Vegan Zucchini Fritters with chickpea flour
Equipment
- Non-Stick or Cast Iron Pan or Griddle
- Ladle
- Measuring Cups, spoons
- Spatula
Ingredients
- 350 grams Zucchini 2 tightly packed cups of grated zucchini
- 1 ½ cups Besan / Gram Flour or Chickpea Flour
- 1 cup finely chopped onions
- 1 teaspoon chili flakes
- ½ teaspoon Turmeric powder
- 1/4 teaspoon Ajwain or Carom Seeds
- ½ cup Water read notes
- salt to taste
- 3 tablespoon Extra Virgin Olive Oil read notes
Instructions
- In a bowl, add chickpea flour (besan), grated zucchini and finely chopped onions.
- Next add spices - red chili flakes, turmeric, carom seeds (ajwain) and salt to taste. Mix well. Don't add any water at this point, allow zucchini to release all the water and make the batter moist.
- Now slowly add water (little by little) until it resembles a thick batter.
- Heat a pan / griddle, add 1 tablespoon oil.
- Using a ladle, slowly pour a portion of the fritter batter on the hot pan. Spread gently so that it resembles a thick pancake.
- If the fritters are too thick, it will take time to cook and/or remain raw in the center. Spread the batter uniformly so that it has crispy edges and perfectly cooked center.
- Cook on one side until golden brown then gently turn and cook on the other side for 1-2 mins until fritters are crispy around the edges and soft inside.
- Repeat the process by adding a tablespoon of oil on the hot pan before placing the fritters for cooking.
- Serve hot or warm.
Notes
Please subscribe to our website to receive all the delicious recipes in your mail box.
We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan