Vegan Zucchini Fritters with Chickpea Flour
Nutritious snack or appetizer, these fritters are crunchy on the outside, soft and chewy on the inside with juicy sweetness of corn kernels. Make a big batch of the family favourite to enjoy for days.
Ingredients
For Fritter Mixture:
- 4 cups shredded zucchini about 4 medium
- 1 tsp sea salt or to taste
- 1 ¼ cup chickpea flour akabesan
- ½ tsp baking powder
- 1/3 cup non-dairyyoghurt
- 1 cup finely chopped green onions shallots
- 4 cloves minced garlic
- 1 teaspoons ground cumin
- ¼ cup chopped fresh coriander
- 2 tsp Sriracha or other hot sauce to taste or sub 1 tsp chilli flakes
For Shallow Frying:
- Olive oil or cooking oil of choice for shallow frying
Instructions
- In a large bowl, combine all ingredients for the fritter mixture.
- Stir together with a wooden spoon until well combined. I find using my hand to mix therapeutic.
- Allow the mixture to rest for 10 minutes. This willallow the flour to absorb the moisture from the zucchini and form a batter.
- Stir again to ensure batter is consistently mixed.
- Heat a large non-stick frying pan over medium heat. Note: do not overheat the pan as that will brown the fritters quickly without cooking them evenly in the middle.
- Grease with preferred cooking oil then pour a ¼ cup scoop of the zucchini mixture at a time into the pan. A large pan can allow 4 fritters at a time easily and evenly.
- Cook for about 3-5 minutes on each side, until light golden brown.
- Serve warm with tomato and herb salsa, nacho cashew cream, Guacamole.
- Enjoy!
Video
Notes
Sub coriander with Thyme and Oregano to complement a Mediterranean cuisine
Chickpea flour is available in most grocery stores these days. Indian grocery stores stock besan as an everyday staple.
Nutrition
Serving: 10g