Description
These Vegan Zucchini Fritters are a delicious and healthy way to enjoy fresh zucchini. Made with a blend of all-purpose and chickpea flours, seasoned with garlic powder and fresh herbs, and pan-fried to crispy perfection, they make a perfect appetizer or side dish for any meal.
Ingredients
Scale
Fritters
- 2 medium zucchinis (about 400g)
- 1 cup all-purpose flour
- ½ cup chickpea flour
- 2 tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- ¼ cup fresh basil, chopped
- ¼ cup fresh parsley, chopped
- 3 tbsp olive oil (for frying)
Instructions
- Prepare Zucchini: Grate the zucchinis using a box grater or food processor, then place the grated zucchini in a clean kitchen towel and squeeze out as much excess moisture as possible to prevent soggy fritters.
- Mix Dry Ingredients: In a large bowl, combine all-purpose flour, chickpea flour, garlic powder, salt, and black pepper, whisking together to evenly distribute the seasonings.
- Combine Wet and Dry: Add the grated zucchini along with the chopped basil and parsley to the flour mixture, stirring well until the mixture is thoroughly combined and holds together.
- Heat Oil: Pour olive oil into a skillet and heat over medium heat until shimmering but not smoking, preparing the pan for frying the fritters.
- Cook Fritters: Using a tablespoon or small scoop, portion out about two tablespoons of the zucchini mixture per fritter and place into the hot skillet. Fry each fritter for 3-4 minutes on each side, or until they turn golden brown and crispy.
- Drain Excess Oil: Transfer the cooked fritters to a plate lined with paper towels to absorb any excess oil before serving warm.
Notes
- Squeezing out the zucchini moisture is critical to avoid soggy fritters.
- Chickpea flour adds a nice nutty flavor and helps bind the fritters without eggs.
- Fresh herbs can be substituted or added to taste, such as dill or chives.
- For extra crispiness, cook in batches without overcrowding the pan.
- Serve with vegan sour cream or a spicy dipping sauce for added flavor.
