Zucchinis are such versatile vegetables, aren’t they? You can fry them, steam them, stir-fry them, spiralize them into zoodles, even bake them into breads!
 |
| Zucchini Fries |
On that note of recent honest-to-God-zucchini-madness, have you checked out these Baked Zucchini ‘fries’? I love having them with my red pepper pasta. It’s baked with very little oil, and extremely fast and simple. I usually pop the fries in the oven right about when I start assembling the pasta (sauce + cooked pasta).
 |
| Zucchini & Broccoli Soup |
Or how about this Zucchini and Broccoli soup? A simple and healthy dinner option when you don’t want too many dishes at the end of the night. Have I told you that soups are now my favorite dinner options? They’re also a great way to recycle those odd pieces of vegetables that are staring at you from the fridge.
Like I said, so many things you can do with zucchinis, and I am just chipping the tip of the iceberg. Every time I pick up a zucchini from the store, I wonder what new thing I can make with them.
This fritter recipe is inspired by my favorite South Indian evening snack – Onion pakoda. Even as a lunch side, it’s delicious!
If you try this, would you do me a favor? Will you report back on how this tastes? I swear that once zucchini is squeezed and fried, it tastes like lady’s finger/okra. But my husband tastes no such thing. Just comment back if you taste a little okra, and I’ll sleep better knowing that my tongue’s not going crazy!
Vegan Zucchini Fritters
- Prep Time:10m
- Cook Time:15m
- Total Time:25m
- Serves: 2
- Yield: 8-10
Ingredients
- 2 c zucchini, grated
- 2 tbsp. rice flour
- 4 tbsp. besan (chickpea) flour
- 1/2 tsp. red chilli powder
- 1/4 tsp. turmeric powder
- 1 green chilli, de-seeded, chopped finely
- Salt to taste
- Oil to fry
Instructions
- Add a pinch of salt to the grated zucchini and let it sit for 5 minutes in a colander.
- Squeeze the liquid from the zucchini and transfer to a bowl.
- Add rice flour, besan(chickpea) flour, red chilli powder, turmeric, green chilli and salt.
- Mix well to combine.
- Heat oil in a small pan.
- Drop spoonfuls of batter into the oil and fry over medium-low heat until browned on both sides.
- Drain over paper towels and serve hot.
Katherine says
Can you share a grain free alternative for the rice flour? Thanks!
Tina Dawson says
Although I’ve personally never used an alternative, I think coconut flour might work. The purpose of the rice flour is just to add a little crispness to the batter. You could even substitute it and use all chickpea flour instead.
Jill says
What kind of green chili? fresh, I assume. If I only have canned green (mexican) chilis would that be ok?
I’m kind of needing to quit shopping and use what I have…
Tina Dawson says
Fresh green chillies yes, but use whatever you have. It’s just to give a little heat to the fritters. But please change the quantity based on how much heat you can handle! Good Luck!
dana says
Do you have a recipe for the sauce that you show with the fritters?
Tina Dawson says
Hey Dana, it’s just yogurt mixed with chopped cilantro and salt. ?
Jennifer says
Can I Make these with regular all purpose flour?
Tina Dawson says
Sure you can Jennifer, but if you want them crunchy on the outside, you’ll need to add a little cornflour! But it’ll be fine even without!
Anjali says
I’m totally on a zucchini kick right now! These look delicious and I love using chickpea flour.
Oracle Equipments says
I prefer to read this kind of stuff. The quality of content is fine and the conclusion is good. Thanks for the post
Michele ~ West Via Midwest says
I am convinced that the reason I didn’t like vegetables as a kid is because there was no fresh options available then. It was all mush from a can. Now I LOVE veggies. And these fritters look amazing 🙂
Tina Dawson says
I totally agree. When cooked properly, vegetables bring so much to the table.
Christine | Vermilion Roots says
I am so excited that zucchini season is upon us! 🙂
Tina Dawson says
yaaay!
May I have that recipe? says
We love anything zucchini, and these fritters look fabulous. We can’t believe they are vegan!
Tina Dawson says
Thanks so much! Yes, they are completely vegan!
Sarah Montgomery says
You’re so right, I have overcooked these before and they are horrible! It’s so easy to do as well! I have never tried them as fritters before and I love fritters. Beautiful photos btw. 🙂
Tina Dawson says
OMG Thank you so much Sarah, I felt so bad while typing out that particular confession. I hope you try this one tho, it’s fabulous!
Tara Mechrefe Cavanagh says
Wow, those look delicious! I love zucchini chips as well… so tasty and guilt-free!
Tina Dawson says
Right???!!! Every time I grab a packet of potato chips, I feel like a murderer in the snack-foods aisle!