Vegan Zucchini Fritters with Chickpea Flour make an easy appetizer, a quick kid-friendly snack, or a delicious savory breakfast with a bowl of fresh salad.These golden zucchini and carrot fritters are packed with flavor, plant protein, and a perfect blend of spices. They are crispy on the outside while soft and moist on the inside.Bonus? These healthy veggie patties are completely plant-based, gluten-free, grain-free, and egg-free.
1 + ⅓cupschickpea flour (garbanzo bean flour)+ more if the batter is too wet
4tablespoonextra virgin olive oilfor frying
1teaspoonsaltadd more to adjust it to your taste
Spicesground black pepper, cumin powder, dry garlicto taste
Dillfresh or dryfor garnishing
Instructions
First, trim the ends of the zucchini but don't peel it. Grate it on the coarse side of the grater. Over a strainer, with clean hands, squeeze out the excess liquid as much as can. Pour out the liquid out of the bowl.
Next, grate carrots and onion. Finely chop up fresh parsley. Add grated carrots, onion, parsley, chickpea flour, and spices to the bowl with grated zucchini. Stir everything together until all is well incorporated. At this point, you can check the saltiness level and add more salt to taste, if needed. If the batter is too soggy, add more chickpea flour, a spoonful at a time.
Heat olive oil in a large frying pan over medium-high heat. Once the oil is hot, scoop about ¼ cup of the batter and place it into the pan, gently pressing and flattening them into rounds.
Fry your veggie patties for 2-3 minutes, flip and cook for 2-3 minutes more, or until the patties are golden brown on both sides. After frying, place cooked vegetable fritters on a plate lined with a paper towel.
Squeeze out as much liquid as you can. The more liquid you squeeze out of the grated zucchini, the thicker the batter will be and you'll get crispier zucchini. The wetter the batter, you'll get the more soft and tender zucchini.
Don't overcrowd the pan. Oil will cool down quickly and fritters become soft instead of crispy.
Don't use too much oil. You need oil just to coat the pan. We won't do deep-frying here.
Place fritters on a kitchen paper towel immediately after frying to absorb the excess oil.
Storage. Although these fritters are best when eaten right away they can be stored in an airtight container in the fridge for up to 5 days.