Zucchini Fritters for Cavit Campaign:
This is a sponsored post for Cavit Wines and Honest Cooking. I received wine from Cavit. All opinions in the post are entirely mine.
Summer is fast approaching and we have seen a glimpse of summer in our neck of woods with sweltering temperatures for the past couple of days. When I think of summer, I think of the fresh produce the warmer weather brings. Zucchini, tomato, peppers and basil are the few veggies that come to my mind. So today, I made some simple and delicious Vegan Zucchini fritters that are perfect to serve with some Pinot Grigio.Most of the zucchini fritter recipes I saw online had a few eggs for binding in the recipe. Then I found a few that used chickpea flour instead of the egg and that sounded like the perfect substitute for me. I added some rice flour too to give the fritter a slightly crispy texture.The most important step in making these fritters is squeezing out the water from salted zucchini. Even if a little bit of water is left, then the whole mixture will turn out soupy and the fritters will not be shaped properly. So make sure to wring out as much water as you humanly can before adding the other ingredients.I wanted to give my zucchini fritters a little bit of Indian flavor, so I added cayenne pepper, ground cumin, ground coriander and some chopped fresh cilantro. You can change up the flavor and make it southwestern inspired by adding chili powder, cumin and cilantro. Or make it Greek style by adding fresh dill, fresh mint and feta cheese (fritters won’t be vegan anymore).These fritters are great to make all summer long. Perfect for a snack or a light meal. I stuffed them inside a wholewheat pita along with some baby spinach and some vegan yogurt. My husband had his fritters with some green chutney, ketchup and of course some Pinot Grigio. May 26th is National Pinot Grigio day and summer is the perfect time to enjoy this refreshing and zesty white wine.
- 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
- 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.
- After 10 minutes, squeeze out all the water and place it in a mixing bowl.
- Add the chopped onion, minced garlic, cayenne pepper (if using), ground cumin, ground coriander, cilantro, salt and pepper. Mix well.
- 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.
- 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.
- Remove to a paper towel lined plate. Serve hot as is or with some vegan yogurt or mint chutney. Enjoy!!