Vegan Zucchini Fritters Recipe
These vegan zucchini fritters are crispy, golden patties made with grated zucchini, chickpea flour, and fresh herbs. Perfect as a savory snack or a light meal, they are cooked on the stovetop until delightfully crisp on the outside and tender on the inside. Naturally gluten-free and packed with flavor, they make a healthy and satisfying treat.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Makes about 8 fritters (serves 2-3) 1x
- Category: Snack
- Method: Frying
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Scale
Vegetables
- 14 ounces zucchini, coarsely grated and drained for 15 minutes
- 2 scallions, finely sliced
- 1 clove garlic, crushed
- 1 small handful flat-leaf parsley, finely chopped
- 2 mint sprigs, leaves finely chopped
Dry Ingredients
- ½ cup chickpea flour (besan)
- 1½ teaspoons baking powder
- 1 tablespoon nutritional yeast
- Sea salt, to taste
Oil
- 1 tablespoon sunflower oil or coconut oil
Instructions
- Drain the zucchini: Sprinkle a little salt over the grated zucchini and place it in a colander over a bowl or sink. Let it drain for 15 minutes to remove excess moisture, which helps the fritters crisp up when cooked.
- Prepare dry ingredients and herbs: Sift the chickpea flour and baking powder into a large mixing bowl. Add the nutritional yeast, finely sliced scallions, crushed garlic, chopped parsley, and mint leaves. Mix to combine the dry and herb ingredients evenly.
- Combine zucchini and season: Squeeze as much liquid as possible out of the drained zucchini to avoid soggy batter. Add the zucchini to the bowl with the dry ingredients and herbs. Season with sea salt to taste. Stir thoroughly until there are no dry patches of flour, forming a cohesive batter.
- Cook the fritters: Heat a little sunflower or coconut oil in a large nonstick skillet over medium-low heat. Using a 1-ounce cookie scoop or a couple of tablespoons, scoop the mixture and flatten it gently into patties about ½ inch thick. Place the patties in the skillet with some space between them.
- Fry until golden: Cook the fritters for 4 to 5 minutes on each side until golden and crisp. Be gentle when flipping to keep them intact. Once cooked, remove the fritters from the skillet and keep warm under a dish cloth while cooking the remaining batter.
Notes
- Be sure to drain and squeeze out as much liquid from the zucchini as possible to ensure the fritters are crispy and not soggy.
- These fritters can be served with vegan yogurt or a fresh herb sauce for extra flavor.
- You can substitute chickpea flour with gluten-free all-purpose flour for variation.
- Cooking on medium-low heat is key to cooking them through without burning the exterior.
Keywords: vegan zucchini fritters, chickpea flour fritters, gluten-free vegan snack, zucchini recipe, vegan appetizer
Find it online: https://platedbyemma.com/vegan-zucchini-fritters-recipe/
