Summer is finally here and your garden is likely overflowing with green zucchini. It is the perfect time to make these vegan zucchini fritters. They are light, fresh, and full of seasonal flavor.
You will love how these turn out golden and crunchy on the outside. They are a wonderful way to enjoy the summer harvest. Your whole family will be asking for seconds of these tasty bites.
Why This Recipe Is a Winner
These vegan zucchini fritters are a total lifesaver for busy summer weeknights. They come together quickly with just a few simple pantry staples. You get a healthy dose of vegetables in a fun, finger-food form.
The chickpea flour makes these naturally gluten-free and very satisfying. It provides a protein-packed base that keeps the fritters together perfectly. You won’t even miss the eggs or dairy in this recipe.
They are also incredibly budget-friendly for any growing family. Zucchini is affordable and easy to find at any local market. This dish feels special without costing a lot of money.
Simple Cooking Method
Making these fritters is much easier than you might think. Even if you are a beginner, you can master this recipe today. The key is removing the extra moisture from the vegetables.
You just grate, salt, and squeeze the zucchini before mixing. This simple trick ensures your fritters stay crispy and firm in the pan. You will feel like a pro chef in your own kitchen.
Ingredients You’ll Need
Most of these items are likely already sitting in your kitchen pantry. We use fresh herbs to make the flavors really pop.
- 2 medium zucchinis (500g), grated
- 1 teaspoon sea salt
- 1/2 cup chickpea flour (besan)
- 2 tablespoons cornstarch
- 1/2 teaspoon baking powder
- 2 scallions, finely sliced
- 1 clove garlic, minced
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon lemon zest
- 1/4 teaspoon ground black pepper
- 3 tablespoons vegetable oil for shallow frying
Step-by-Step Instructions
- Toss grated zucchini with salt in a colander and allow to sit for 10 minutes to induce osmosis.
- Transfer zucchini to a clean kitchen towel and squeeze forcefully to extract all excess liquid; dry zucchini is critical for structural integrity.
- In a large mixing bowl, whisk together chickpea flour, cornstarch, baking powder, and black pepper.
- Incorporate the squeezed zucchini, scallions, garlic, parsley, and lemon zest into the dry ingredients until a thick, cohesive batter forms.
- Heat vegetable oil in a non-stick skillet over medium-high heat until it reaches approximately 175°C (350°F).
- Portion the batter into 2-tablespoon mounds in the skillet, flattening slightly to approximately 1cm thickness.
- Fry each fritter for 3 to 4 minutes per side until the Maillard reaction produces a deep golden brown crust.
- Remove from heat and place on a wire rack to maintain air circulation and prevent sogginess.
Best Ways to Enjoy It
Serve these warm with a big dollop of vegan sour cream. They also taste amazing with a squeeze of fresh lemon juice. A side of creamy avocado dip is another family favorite pairing.
You can serve these as a light lunch with a green salad. They also work beautifully as a side dish for dinner. Set them out on a platter and watch them disappear fast.
Storage & Reheating
Store any leftover fritters in an airtight container in the fridge. they will stay fresh for up to three days. You can also freeze them for a quick future meal.
To keep them crispy, reheat them in a 350°F oven for 10 minutes. Avoid the microwave as it can make them a bit soft. A quick toast in a dry skillet also works wonders for texture.
Recipe Tips for Best Results
- Don’t skip the salting step to avoid soggy fritters.
- Use a clean kitchen towel to squeeze out every drop of water.
- Keep the oil hot so the fritters don’t soak up grease.
- Avoid crowding the pan so they have room to crisp up.
- Add a pinch of red pepper flakes for a little heat.
- Double the batch for a summer potluck gathering.
- Grate the zucchini finely for a more uniform texture.
Ways to Switch It Up
- Swap the parsley for fresh dill for a Mediterranean vibe.
- Add half a cup of sweet corn for extra crunch.
- Use lime zest instead of lemon for a bright twist.
- Stir in some nutritional yeast for a cheesy flavor profile.
Common Questions
Why are my fritters falling apart?
This usually happens if the zucchini is still too wet. Make sure to squeeze the grated zucchini very forcefully. The batter should feel thick and hold its shape easily.
Can I use regular all-purpose flour?
Chickpea flour works best as a binder in this vegan version. It helps the fritters stay together without using any eggs. Regular flour may result in a much softer texture.
Will kids actually eat these?
Yes, kids usually love the crunchy golden crust of these fritters. They are a great way to serve vegetables in a fun way. Serve them with their favorite dipping sauce for success.
I hope these crispy fritters bring a little sunshine to your dinner table. They are such a joy to make and even better to eat. Happy summer cooking to you and yours!
— Lidia
Vegan Zucchini Fritters
Ingredients
- 2 medium zucchinis (500g) , grated
- 1 teaspoon sea salt
- 1/2 cup chickpea flour (besan)
- 2 tablespoons cornstarc h
- 1/2 teaspoon baking powder
- 2 scallions , finely sliced
- 1 clove garlic , minced
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon lemon zest
- 1/4 teaspoon ground black pepper
- 3 tablespoons vegetable oil for shallow frying
Instructions
- Toss grated zucchini with salt in a colander and allow to sit for 10 minutes to induce osmosis.
- Transfer zucchini to a clean kitchen towel and squeeze forcefully to extract all excess liquid; dry zucchini is critical for structural integrity.
- In a large mixing bowl, whisk together chickpea flour, cornstarch, baking powder, and black pepper.
- Incorporate the squeezed zucchini, scallions, garlic, parsley, and lemon zest into the dry ingredients until a thick, cohesive batter forms.
- Heat vegetable oil in a non-stick skillet over medium-high heat until it reaches approximately 175°C (350°F).
- Portion the batter into 2-tablespoon mounds in the skillet, flattening slightly to approximately 1cm thickness.
- Fry each fritter for 3 to 4 minutes per side until the Maillard reaction produces a deep golden brown crust.
- Remove from heat and place on a wire rack to maintain air circulation and prevent sogging.
