Vegan zucchini fritters with chickpea flour are simple to make with just 6 ingredients! These vegan gluten-free fritters come out perfectly crispy with a delicious savory taste.
Summertime means there is an abundance of fresh zucchini. And while I love to use them to make chocolate zucchini mug cakes, these vegan zucchini fritters have also won my heart.
The magic of these fritters comes when moist zucchini shreds meet chickpea flour. Not only does chickpea flour bind the fritters, it adds a delicious savory taste. But the best part is that you don't even need to press the shredded zucchini!
I love how quickly I can throw together fritters as an appetizer or snack. They're especially great with a dollop of vegan aioli or tofu mayo for that creaminess!
Ingredient Notes
You will need these simple ingredients to make zucchini fritters:
Shredded zucchini is the key to this recipe! It makes up the bulk of the fritter and the moisture helps form the batter. Unless you zucchini is super watery when shredding, there's no need to press it first.
Chickpea flour binds the fritters together. I like how the chickpea flour imparts a more savory taste similar to chickpea flour tortillas.
You can play around with your favorite seasonings. I kept it simple with garlic powder, salt, and pepper. Some paprika, onion powder, and nutritional yeast are great additions!
The recipe card below includes the full list of ingredients + instructions.
How to Make Zucchini Fritters with Chickpea Flour
- To start, shred your zucchini. If you notice that your zucchini is very watery as you are shredding it, press the shreds through a fine mesh strainer before adding the dry ingredients.
The water content varies depending on the size and how old your zucchini is. If you're unsure, press the grated zucchini anyways. You can always add the reserved liquid back!
- Mix the zucchini shreds with the dry ingredients. Let the batter sit for a few minutes for the chickpea flour to absorb the liquid. If you pressed the shreds and find the batter is too dry, this is where you can add back a splash of that reserved liquid.
- Pan fry zucchini fritters with olive oil, flipping halfway through cooking to get both sides crispy and golden. Work in batches so you don't overcrowd the pan.
- Repeat with the remaining fritters and serve with vegan aioli, tofu mayo, or vegan sour cream.
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Vegan Zucchini Fritters with Chickpea Flour
Ingredients
- 1 large zucchini about 2 cups shredded
- ½ cup chickpea flour
- 1 teaspoon baking powder
- 1 teaspoon garlic powder
- ¾ teaspoon salt
- ¼ teaspoon pepper
For Cooking
- olive oil
Instructions
- Shred 1 large zucchini with a hand grater. If you notice that your zucchini is very watery as you are shredding it, press the shreds through a fine mesh strainer.
- Add ½ cup chickpea flour, 1 tsp baking powder, 1 teaspoon garlic powder, ¾ teaspoon salt, and ¼ teaspoon pepper to a medium-sized bowl and mix to combine.
- Measure out the shredded zucchini to about 2 cups and add to the bowl of dry ingredients.
- Mix until a thick batter forms, this may take a couple minutes as the moisture from the zucchini is released. If you pressed the shreds, add the reserved liquid as needed.
- Heat a stainless steel or nonstick pan to medium heat. If using a stainless steel pan, check for the leidenfrost effect.
- Add olive oil to the pan, use a metal spatula to spread the oil to evenly coat the surface of the pan.
- Use a ¼ cup scoop to add the batter to the pan.
- Allow the fritters to cook for about 2 minutes. Flip the fritters and cook them for an additional 2 minutes so they are crispy and golden on both sides. Work in batches of 3 or 4 so you don't overcrowd your pan.
- Remove the fritters from the pan and allow them to cool on a paper towel. Dollop them with vegan aioli or sour cream and enjoy!
Notes
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* The provided nutritional information is an estimate per serving. Accuracy will vary on specific ingredients and brands used.
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