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Love is in my Tummy

Plant-based flavor

April 28, 2016 By Tina Dawson 20 Comments

Vegan Zucchini Fritters

VEGAN Zucchini fritters make an excellent appetizer that comes together super quick and is extremely delicious! 
VEGAN Zucchini fritters make an excellent appetizer that comes together super quick and is extremely delicious!

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!

I feel like I’m just repeating myself over and over again. That’s coz I have only recently started to enjoy eating zucchini, because I finally learnt that they taste best when they still have a little bite to them. I use to over-cook them and hate how slushy they are. I now wonder how many vegetables I’ve written off just because I’ve been incorrectly cooking them! Not something you’d like a food blogger ot admit to, but there you have it. Naked honesty!
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

Created by Tina Dawson on May 10, 2016

  • 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

  1. Add a pinch of salt to the grated zucchini and let it sit for 5 minutes in a colander.
  2. Squeeze the liquid from the zucchini and transfer to a bowl.
  3. Add rice flour, besan(chickpea) flour, red chilli powder, turmeric, green chilli and salt.
  4. Mix well to combine.
  5. Heat oil in a small pan.
  6. Drop spoonfuls of batter into the oil and fry over medium-low heat until browned on both sides.
  7. Drain over paper towels and serve hot.
  • Print
Zucchini Fritters Pin

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Filed Under: All Recipes, Appetizers, Cuisines, Gluten-free, Indian, Snacks, Table for two, Vegan, Vegetarian Tagged With: Appetizers, Indian, Recipes, Served with tea, South Indian, Vegan, Vegetarian

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Reader Interactions

Comments

  1. Katherine says

    October 16, 2017 at 7:48 pm

    Can you share a grain free alternative for the rice flour? Thanks!

    Reply
    • Tina Dawson says

      October 16, 2017 at 9:27 pm

      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.

      Reply
  2. Jill says

    September 6, 2016 at 1:05 pm

    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…

    Reply
    • Tina Dawson says

      September 6, 2016 at 8:09 pm

      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!

      Reply
  3. dana says

    August 13, 2016 at 11:16 am

    Do you have a recipe for the sauce that you show with the fritters?

    Reply
    • Tina Dawson says

      August 14, 2016 at 11:11 am

      Hey Dana, it’s just yogurt mixed with chopped cilantro and salt. ?

      Reply
  4. Jennifer says

    August 8, 2016 at 6:53 pm

    Can I Make these with regular all purpose flour?

    Reply
    • Tina Dawson says

      August 8, 2016 at 11:31 pm

      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!

      Reply
  5. Anjali says

    April 30, 2016 at 12:36 am

    I’m totally on a zucchini kick right now! These look delicious and I love using chickpea flour.

    Reply
  6. Oracle Equipments says

    April 28, 2016 at 5:24 pm

    I prefer to read this kind of stuff. The quality of content is fine and the conclusion is good. Thanks for the post

    Reply
  7. Michele ~ West Via Midwest says

    April 28, 2016 at 4:53 am

    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 🙂

    Reply
    • Tina Dawson says

      April 28, 2016 at 8:58 am

      I totally agree. When cooked properly, vegetables bring so much to the table.

      Reply
  8. Christine | Vermilion Roots says

    April 28, 2016 at 4:19 am

    I am so excited that zucchini season is upon us! 🙂

    Reply
    • Tina Dawson says

      April 28, 2016 at 8:57 am

      yaaay!

      Reply
  9. May I have that recipe? says

    April 28, 2016 at 3:19 am

    We love anything zucchini, and these fritters look fabulous. We can’t believe they are vegan!

    Reply
    • Tina Dawson says

      April 28, 2016 at 8:57 am

      Thanks so much! Yes, they are completely vegan!

      Reply
  10. Sarah Montgomery says

    April 28, 2016 at 2:22 am

    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. 🙂

    Reply
    • Tina Dawson says

      April 28, 2016 at 2:48 am

      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!

      Reply
  11. Tara Mechrefe Cavanagh says

    April 28, 2016 at 2:13 am

    Wow, those look delicious! I love zucchini chips as well… so tasty and guilt-free!

    Reply
    • Tina Dawson says

      April 28, 2016 at 2:47 am

      Right???!!! Every time I grab a packet of potato chips, I feel like a murderer in the snack-foods aisle!

      Reply

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Hi! I'm Tina - the human behind all the content you see on this blog. Welcome to my little corner of the internet where I create flavorful and unique plant-based recipes.

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