Zucchini Fritters (Vegan)
Vegan zucchini fritters made with out eggs or parmesan cheese. These fritters are crispy at the edges with fluffy soft texture and very flavorful. Made with season’s best zucchinis, these homemade vegan fritters get ready within 30 minutes & great for breakfast or snack!
Servings: 8 fritters
Calories: 329kcal
Ingredients
- 2.5 cups grated zucchini from 2 medium sized or 500 grams zucchini
- 1/2 cup finely chopped onions
- 2 tablespoons finely chopped cilantro leaves
- 2 tablespoons finely chopped scallion greens
- 2 green chilies finely chopped or minced
- 1/2 inch ginger piece minced
- 2 garlic cloves minced
- 1 cup all purpose flour
- 1/4 cup chickpea flour
- 3 tablespoons semolina or sooji or rava
- 1/2 teaspoon ground turmeric turmeric powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon freshly cracked black peppercorns black pepper powder
- 2 tablespoons oil
- salt to taste
Instructions
- Rinse, peel and grate the zucchini using a handheld or box grater or food processor. As I have made a very small quantity I used hand held grater.
- Add few pinches of salt to the zucchini and mix well.
- Set aside for 15 minutes.
- In the meantime finely chop onions, cilantro leaves, scallion greens, mince ginger and green chilies.
- After 15 minutes, squeeze out the excess water. You can also use a tea towel or dish towel to squeeze and wipe off excess water.
- In the meantime finely chop onions, cilantro leaves, scallion greens, mince ginger and green chilies.
Making the batter & frying the fritters.
- Combine all the chopped veggies in a bowl.
- To that add all purpose flour or plain flour, chickpea flour, semolina or rava, ground turmeric, freshly cracked black peppercorn, two teaspoons oil and salt to taste.
- Mix to form a thick batter. The batter should be thick yet you should be able to pour.
- Heat 2 tablespoons oil in a seasoned and heavy cast iron skillet or pan over medium heat. I used a 10.5 inches pan here. Pour around 3-4 tablespoons batter into a small fritter and shape like patties using a spoon.
- You can also use a cookie scoop to divide the fritter batter into eqaul sized portions.
- Depending on the size of the skillet, cook 4-5 fritters at a time. Cook over medium heat for 1-2 minutes for each side.
- Add some oil at the edges and cook until the fritters become golden and crispy from both sides.
- Remove the cooked fritters and place on a kitchen towel or paper towel to absorb excess oil.
- Serve zucchini fritters warm.
Notes
Can I use whole wheat flour instead of plain flour?
Yes but the fritters will be denser compared to the ones made with plain flour. You can also use part wheat flour in this recipe.
Any substitute for parmesan in these vegan fritters?
While making vegan zucchini fritters you can add 2 tablespoons nutritional yeast in the batter for cheese flavor and good texture. You can also add crumbled tofu.
Vegetarians can add veg parmesan or crumbled feta cheese too.
How to make zucchini fritters gluten free
To make these gluten free just replace plain flour with chickpea flour itself or you can use any of your favorite gluten free blend you use for pancakes.
Nutrition
Serving: 8fritters | Calories: 329kcal