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    Home » Vegan Appetizers & Snacks

    Vegan Zucchini Fritters with Chickpea Flour

    By Sarah Pilley Updated Jul 24, 2024 · Published Jul 24, 2024

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    This post may contain affiliate links. As an Amazon Influencer, I earn from qualifying purchases.

    Jump to Recipe
    Stack of vegan zucchini fritters with one being lifted up; text reads "zucchini fritters with chickpea flour, vegan + gf".

    Vegan Zucchini Fritters are simple to make with just 6 ingredients! These vegan gluten-free fritters come out perfectly crispy, and chickpea flour gives them a delicious savory taste.

    Stack of crispy vegan zucchini fritters with one being lifted up.

    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.

    They are quick and easy to make and great for a little snack, appetizer, or side dish.

    Dollop some vegan aioli or tofu mayo for that creaminess and you’ll be making zucchini fritters on the regular!

    Jump to:
    • Ingredients
    • Directions with Pictures
    • Top Tip
    • Serving Ideas
    • FAQ
    • More Vegan Appetizers
    • 📖 Recipe
    • 💬 Comments

    Ingredients

    You will need these simple ingredients to make zucchini fritters:

    Ingredients with labels: zucchini, baking powder, garlic powder, salt, pepper, chickpea flour.

    Of special note:

    • Zucchini - Shredded zucchini is the key to this recipe! It is the bulk of the fritter, and the zucchini moisture helps form the batter. 
    • Chickpea Flour - This is what binds the fritters together. I like how the chickpea flour imparts a more savory taste similar to chickpea flour tortillas. You could also use all-purpose flour or gluten-free flour.
    • Seasoning - 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 would be great additions!

    Please refer to the recipe card below for the full list of ingredients and detailed instructions.

    Directions with Pictures

    Here’s a step-by-step guide to making the best zucchini fritters with chickpea flour:

    Shred zucchini with hand grater.
    1. Step 1: Shred a large zucchini with a hand grater (see top tip).
    Add all ingredients to one bowl.
    1. Step 2: Add the dry ingredients and the shredded zucchini to a medium-sized bowl.
    Mix to coat grated zucchini with dry ingredients.
    1. Step 3: Mix the fritter batter, and ensure the dry ingredients coat all the shreds. It will look a bit dry at first.
    Continue mixing until a thick batter forms.
    1. Step 4: Continue mixing for a couple of minutes as the moisture from the zucchini is released, forming a thick batter.
    Cook zucchini fritters in a pan with oil.
    1. Step 5: Cook the zucchini fritters in a pan over medium heat with olive oil. Use a ¼ cup scoop to add the batter to the pan.
    Flip to cook the other side of the fritters.
    1. Step 6: Allow the fritters to cook for about 2 minutes then flip and cook them for an additional 2 minutes.

    Top Tip

    If you notice that your zucchini is very watery as you are shredding it, press the shreds 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 in the reserved liquid as needed!

    Zucchini fritter being lifted up from a baking tray with a fork.

    Serving Ideas

    Here are some ideas for serving zucchini fritters:

    • With vegan aioli, tofu mayo, or vegan sour cream.
    • With crispy nutritional yeast tofu.
    • With vegan kale salad or easy vegan coleslaw.

    FAQ

    How should I store and reheat leftover zucchini fritters?

    Leftover zucchini fritters should be stored in an airtight container in the refrigerator for about a week. 

    Reheat leftover zucchini fritters in the oven at 350°F for 10 to 15 minutes or in the air fryer at 375°F for 5 to 7 minutes.

    Do I need to press the zucchini shreds?

    It depends on how watery your zucchini is!

    I’ve made this recipe before with a very water zucchini, and I had to drain off the excess liquid to ensure the fritter batter wasn’t too wet. 

    But if your zucchini is just slightly moist, you can use it as is. If you’re worried about it, you could still squeeze the zucchini shreds either way and then add the water back in as needed. It’s easier to add more liquid than to adjust the dry ingredients!

    Zucchini fritter on a work with more on a baking sheet in the background.

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    Did you make this recipe?
    Please leave a rating and tell us how you liked it!

    📖 Recipe

    Stack of crispy vegan zucchini fritters with one being lifted up.

    Vegan Zucchini Fritters with Chickpea Flour

    Vegan Zucchini Fritters are simple to make with just 6 ingredients! These vegan gluten-free fritters come out perfectly crispy, and chickpea flour gives them a delicious savory taste.
    No ratings yet
    Print Pin Rate
    Prep Time: 10 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 20 minutes minutes
    Servings: 10 fritters
    Author: Sarah Pilley
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    Ingredients

    • 1 large zucchini shredded, about 2 cups (see notes)
    • ½ cup chickpea flour
    • 1 teaspoon baking powder
    • 1 teaspoon garlic powder
    • ¾ teaspoon salt
    • ¼ teaspoon pepper
    • olive oil for cooking

    Instructions

    • Shred a large zucchini with a hand grater. If the zucchini is very watery, press the shreds and reserve the liquid (see notes).
    • Add the dry ingredients and the shredded zucchini to a medium-sized bowl.
    • 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.
    • Cook the zucchini fritters in a pan over medium heat with a olive oil. Use a ¼ cup scoop to add the batter to the pan.
    • Allow the fritters to cook for about 2 minutes then flip and cook them for an additional 2 minutes.
    • 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

    See more expert tips, pictures, and variations above for making the best vegan zucchini fritters!
    Yield: about 10 zucchini fritters
    Storage: Leftover zucchini fritters should be stored in an airtight container in the refrigerator for about a week. 
    Reheating: Reheat leftover zucchini fritters in the oven at 350°F for 10 to 15 minutes or in the air fryer at 375°F for 5 to 7 minutes.
    Zucchini Notes: If you notice that your zucchini is very watery as you are shredding it, press the shreds 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 in the reserved liquid as needed!
    Did you make this recipe? Share your experience! Mention @AlternativeDish on Instagram or Facebook, or drop a comment below—I'd love to hear from you!

    Nutrition

    Calories: 28kcal | Carbohydrates: 4g | Protein: 2g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 222mg | Potassium: 106mg | Fiber: 1g | Sugar: 1g | Vitamin A: 42IU | Vitamin C: 4mg | Calcium: 30mg | Iron: 0.4mg

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    Headshot of Sarah Pilley.

    Hi, I'm Sarah!

    I’m so excited you stopped by! I'm thrilled to share my passion for tasty vegan food with you on the Alternative Dish. I focus on creating recipes that everyone can enjoy with allergy-friendly tips! 

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