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4 vegan zucchini fritters with a dip, seen from above

Easy Vegan Zucchini Fritters (Gluten-Free, with Chickpea Flour)

Author: Plantbasedredhead
Vegan zucchini fritters with chickpea flour – gluten-free, dairy-free, and egg-free. High in protein, full of flavor, and easy to prepare.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 15 minutes
20 minutes
Total Time 50 minutes
Course main, side, snacks and starters
Cuisine Austria, Greece
Servings 10 zucchini fritters
Calories 169 kcal

Useful equipment

Ingredients
 
 

  • 1 kg zucchini
  • 1 onion
  • 4 cloves garlic
  • 110 g chickpea flour approx., depending on the water content of the zucchinis and how well you squeeze them. I buy “Gram Flour” in Asian supermarkets which is similar and very cheap.
  • 3 tbsp herbs finely chopped, e.g. dill and mint, but also parsley, chives and/or coriander. You can also use a frozen herb mix.
  • 1 tsp salt for salting the zucchinis
  • 3/4 tsp salt for the batter
  • black pepper according to taste
  • 15 gram baking powder
  • 8 tbsp olive oil approx., for frying

Instructions
 

  • Cut off the ends of the zucchinis and roughly grate the zucchinis (at this point I bless my food processor).
  • Mix the grated zucchinis in the bowl with 1 tsp salt and leave to stand for about 15 minutes.
  • Meanwhile, peel the onion and garlic, finely chop the onion and finely chop the herbs.
  • Then place the grated and salted zucchinis on a clean kitchen towel and squeeze out the excess water.
  • Put the squeezed zucchinis back into the bowl and add all the other ingredients, i.e. onion, garlic cloves (press directly into the batter using a garlic press), herbs, chickpea flour, salt, pepper and baking powder. Mix well (by using your hands) and leave to stand for about 5 minutes.
  • Heat a bit of olive oil (do not use everything at once!) in a shallow pan over a medium heat and add a “dollop” (approx. 1 heaped tablespoon) of batter for each zucchini fritter. Flatten with a spatula. Fry on both sides until brown and crispy.

Video

Notes

  • The quantity of 1 kg zucchinis makes approx. 10 to 12 zucchini fritters, depending on how large you prepare them.
  • With a dip and potatoes, for example, this is a main course for 3 to 4 people. I provide some suggestions for you above in the post, in the last chapter. 
  • Best served fresh from the pan. But I also love them cold as a snack between meals.
  • You can also prepare the mixture ahead of time and store it in an airtight container in the refrigerator. I’ve done this for up to 2 days. The zucchini will release a little liquid over time: depending on the amount of batter, just add about 1–2 tablespoons of chickpea flour, and it’ll be fine again.

Nutrition

Calories: 169kcalCarbohydrates: 12gProtein: 4gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 589mgPotassium: 388mgFiber: 3gSugar: 4gVitamin A: 307IUVitamin C: 21mgCalcium: 117mgIron: 1mg