Vegan Zucchini Fritters with chickpea flour
Vegan Zucchini Fritters made with chickpea flour, grated zucchini, basic spices. Gluten-free, egg-free, crisp on the edges with soft center
Servings 12
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
Notes on Ingredients -
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.
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.
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.