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Zucchini Fritters Yum
These vegan Zucchini Fritters are perfect to make all summer long. They are great to serve as snack or as a light meal.
Zucchini Fritters
Cuisine american
Prep Time
10 minutes

Cook Time
15 minutes
Passive Time 10 minutes
Servings
Servings
Ingredients
  • 2 Medium Zucchini
  • 2 tbsp Onion, finely chopped
  • 1 Garlic clove, finely minced
  • ¼ tsp Cayenne Pepper (optional)
  • ¼ tsp Ground Cumin
  • ½ tsp Ground Coriander
  • ½ cup Chickpea flour
  • 3~4 tbsp rice flour
  • To taste Salt and Pepper
  • 3 tbsp Cilantro, finely chopped
Cuisine american
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 10 minutes
Servings
Servings
Ingredients
  • 2 Medium Zucchini
  • 2 tbsp Onion, finely chopped
  • 1 Garlic clove, finely minced
  • ¼ tsp Cayenne Pepper (optional)
  • ¼ tsp Ground Cumin
  • ½ tsp Ground Coriander
  • ½ cup Chickpea flour
  • 3~4 tbsp rice flour
  • To taste Salt and Pepper
  • 3 tbsp Cilantro, finely chopped
Zucchini Fritters
Instructions
  1. Grate zucchini on the large side of a box grater. Place in a mixing bowl along with 1tsp of salt and let sit for 10 minutes.
  2. After 10 minutes, squeeze out all the water and place it in a mixing bowl.
  3. Add the chopped onion, minced garlic, cayenne pepper (if using), ground cumin, ground coriander, cilantro, salt and pepper. Mix well.
  4. Next add chickpea flour & rice flour. Mix well to form a dough that is a little tacky but not too watery. Add a little more chickpea flour if the mixture doesn’t hold it’s shape.
  5. Heat 3tbsp oil in a nonstick or cast iron pan. Take about 2~3tbsp of mixture and gently place it in the hot oil. Flatten lightly in the back of a spoon. Cook undisturbed for about 2~3 minutes until the fritter is lightly golden. Gently flip and cook for another 2 minutes or until golden.
  6. Remove to a paper towel lined plate. Serve hot as is or with some vegan yogurt or mint chutney. Enjoy!!
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