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These zucchini fritters with chickpea flour are a simple way I’ve found to add more legumes to our diet. The idea started with a bag of chickpea flour left from when I made socca (a chickpea crepe from the South of France that I’ll be sharing on the blog soon). With some fresh zucchini and spices, it turned into a light, flavorful dish we both love. The best part? This is truly a 5-ingredient recipe if you don’t count pantry basics like salt and pepper!
Why You’ll Love This Recipe
- These fritters come together quickly, in about 30 minutes from start to finish.
- They’re naturally vegan and gluten-free, so they work for a variety of diets.
- The texture is just right: crispy on the outside and tender inside.
- You only need a handful of simple ingredients, nothing fancy.
- They’re versatile and pair well with tzatziki, tahini sauce, roasted red pepper dip, or any of your favorite sauces.
Ingredients You’ll Need
This is a 5-ingredient recipe when you set aside pantry staples like salt and pepper. Here’s all you’ll need.
- Zucchini – Fresh zucchini keeps the fritters light while adding fiber, vitamin C, and antioxidants. Make sure to squeeze out the liquid so the fritters hold together.
- Chickpea flour – A naturally gluten-free flour that binds the mixture without eggs. It adds plant-based protein, fiber, and a subtle nutty flavor.
- Onion – A small amount of grated onion boosts flavor and adds a little natural sweetness once cooked.
- Olive oil – Classic in Mediterranean cooking, olive oil brings heart-healthy fats and gives the fritters their crisp golden crust.
- Salt and black pepper – Simple seasoning that enhances all the other flavors.
- Cayenne or Kashmiri pepper – Adds a gentle heat and depth of flavor. Kashmiri pepper is milder and more vibrant in color, while cayenne is spicier.
Step-by-Step Instructions
Follow these simple steps to make crisp, golden zucchini fritters with chickpea flour.
- Grate the zucchini, then squeeze it very well in a kitchen towel until mostly dry.
- Grate the onion, then add it to a bowl with the zucchini, salt, black pepper, and cayenne or Kashmiri pepper.
- Add chickpea flour and stir until no dry spots remain; 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 lightly 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.
Cooking Timeline for Zucchini Fritters with Chickpea Flour
Here’s a quick look at how long each step takes so you know what to expect.
- 🥒 Grate and squeeze zucchini, grate onion: 10 to 12 minutes
- 🥣 Mix batter and form patties: 5–7 minutes
- 🍳 Cook first batch: 6–7 minutes
- 🍳 Cook second batch: 6–7 minutes
- ⏱️ Total time: about 25–30 minutes
Tips & Substitutions
- Squeeze well – The drier the zucchini, the crispier the fritters. A kitchen towel works best.
- Salt or not – You don’t have to salt before squeezing, but if you do, use less salt later.
- Adjust the heat – Heat levels are personal. If you like a little spice, start with ⅛ teaspoon cayenne pepper. For a milder option with vibrant color, use ½ to 1 teaspoon Kashmiri pepper, which is much less hot than cayenne.
- Flour swaps – Oat flour or whole wheat flour will work, though the flavor and texture won’t be quite the same as chickpea flour. Note that if you use wheat flour, the fritters will no longer be gluten-free.
- No onion? – You can skip it, but the fritters will be milder. You can also substitute ½ to 1 teaspoon onion powder for the grated onion. The flavor will be there, but you’ll miss the slight sweetness and moisture from fresh onion.
- Crispier fritters – Don’t overcrowd the skillet. Cook in enough oil to coat the pan, not deep-fry. Place fritters on paper towels right after frying to absorb excess oil.
Serving Suggestions
- Serve these zucchini fritters with chickpea flour warm with classic tzatziki for a refreshing contrast.
- Pair them with tahini sauce for a nutty, creamy dip.
- Try a smoky roasted red pepper dip if you like a little extra depth.
- Add them to a mezze platter alongside olives, hummus, and fresh pita.
- Tuck a few into a wrap with lettuce, tomato, and sauce for a light meal.
Advance Prep & Storage
- You can grate the zucchini and onion a few hours ahead, but keep them refrigerated until ready to use
- The batter can be mixed and refrigerated for up to 4 hours before cooking, though it may thicken slightly as it sits.
- Cooked fritters keep well in the fridge for up to 3 days; reheat them in a skillet or in a 350°F oven until warmed through.
- For longer storage, freeze the fritters in a single layer, then transfer to a freezer bag. Reheat directly from frozen in the oven until crisp.
Zucchini Fritters FAQ
Can I bake these fritters instead of frying?
Yes. Bake at 400°F on a parchment-lined sheet pan. Brush the patties lightly with olive oil and bake about 20 minutes, flipping halfway, until golden.
Are these zucchini fritters healthy?
Yes. They’re made with zucchini, onion, and chickpea flour, so they’re naturally high in fiber and plant-based protein. Using olive oil in place of heavy frying keeps them lighter and aligned with the Mediterranean Diet.
Can I eat these zucchini fritters cold?
Yes. They’re tasty straight from the fridge and make a good lunchbox option. The texture is firmer and less crisp when cold, but the flavor is still great. If you prefer them warm and crispy, reheat in a skillet or oven.
Are these fritters freezer-friendly?
Yes. Once cooled, freeze in a single layer, then store in a freezer bag. Reheat straight from frozen in the oven until hot and crisp.
Can I make the batter ahead of time?
You can mix it up to 4 hours ahead and keep it refrigerated. Just know it may thicken as it sits, so you might need to stir in a spoonful of water before cooking.
More Mediterranean Diet Recipes You’ll Enjoy
Eggplant, Zucchini and Tomato Gratin
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
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
Nutrition Facts
Zucchini Fritters with Chickpea Flour
Amount per Serving
Calories
285
% Daily Value*
Total Fat
17
g
26
%
Saturated Fat
2
g
13
%
Sodium
330
mg
14
%
Total Carbohydrate
26
g
9
%
Dietary Fiber
6
g
25
%
Total Sugars
10
g
11
%
Includes Added Sugar
0
g
Protein
10
g
20
%
Vitamin A
512
IU
10
%
Vitamin C
43
mg
52
%
Calcium
55
mg
6
%
Iron
2
mg
11
%
Potassium
889
mg
25
%
* Percent Daily Values are based on a 2000 calorie diet.
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These zucchini fritters turned out so good! The chickpea flour gives them great flavor and makes them nice and hearty.
I did not know what to expect when these zucchini fritters were served… but within a few bites I was sold on them. Crispy without being greasy…flavorful on their own but amazing when combined with multiple sauces… (my favorite was a dill sauce this time around). Definitely a 5 star dish!