Zucchini Fritters with Chickpea Flour
Crispy zucchini fritters with chickpea flour. A simple vegan and gluten-free recipe, perfect with tzatziki or your favorite sauce.
Servings: 4
Calories: 285kcal
Ingredients
- 4 cups zucchini, grated (about 2 medium)
- 1/4 cup onion, grated
- 1 cup chickpea flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/8 tsp cayenne pepper or 1/2 tsp Kashmiri pepper
- 4 tbsp extra virgin olive oil for cooking
Instructions
- Grate the zucchini and squeeze it very well in a clean kitchen towel to remove excess liquid. Place it in a large mixing bowl.
- Grate the onion and add it to the bowl with the zucchini. Stir in the salt, black pepper, and cayenne or Kashmiri pepper.
- Add the chickpea flour and mix until no dry flour remains. The mixture should be soft but hold together. If it feels too thick, add water 1 tablespoon at a time.
- Form 12 small patties, pressing gently so they keep their shape.
- Heat 2 tablespoons olive oil in a skillet over medium heat. Cook 6 patties at a time for about 3 minutes per side, until golden and set.
- Repeat with the remaining oil and patties. Serve warm with tzatziki or your favorite sauce.
Notes
- Nutrition data: One serving is 1/4 of the recipe or 3 fritters.
- Baking option: Place fritters on a parchment-lined sheet pan, brush lightly with olive oil, and bake at 400°F for about 20 minutes, flipping halfway, until golden.
- Storage: Keep leftovers in the fridge for up to 3 days. Reheat in a skillet or 350°F oven until warmed through and crisp again.
- Freezing: Freeze cooked fritters in a single layer, then transfer to a freezer bag. Reheat directly from frozen in the oven.
Nutrition
Calories: 285kcal | Total Carbohydrate: 26g | Protein: 10g | Total Fat: 17g | Saturated Fat: 2g | Sodium: 330mg | Potassium: 889mg | Dietary Fiber: 6g | Total Sugars: 10g | Vitamin A: 512IU | Vitamin C: 43mg | Calcium: 55mg | Iron: 2mg | Includes Added Sugar: 0g