Turn summer’s bounty of zucchini into these tasty vegan zucchini fritters. Zucchini is a wonderful vegetable to add to savory and sweet recipes, like these vegan and garlicky zucchini quinoa cakes and vegan zucchini bread. It is just as delicious in these zucchini fritters. For the recipe, Zucchini, onions and bell peppers are stirred into a batter of chickpea flour, rice flour, turmeric and herbs like oregano and thyme and then pan-fried to golden crispy perfection on a griddle. Serve with a dollop of vegan sour cream or any hot and sweet sauce. These zucchini fritters are not just delicious, they are very, very healthy and a great way to enjoy one of summer’s best veggies.
Why you’ll love these vegan zucchini fritters
How to make vegan zucchini fritters
Grate the zucchini (skin and all), bell peppers and onions using the largest holes on the box grater or in your food processor. Place the shredded zucchini and other veggies in a bowl. Add to it the fresh, chopped herbs and all of the remaining ingredients (except the oil or cooking spray). Let the batter stand 10 minutes. This will give the veggies time to express all their juices so you know exactly what the consistency of your batter will be. Don’t be tempted to add more liquid right after mixing. The batter will look very thick in the beginning but it will loosen up as it stands and the veggies express more moisture. After 10 minutes, if the batter is looking very dry and there are dry streaks of flour you can add a bit of water, but it should not be necessary. This will be a very thick batter but there should be enough liquid to bind all the veggies, flours and spices together.
Heat a nonstick griddle or cast iron skillet over medium high heat. Oil the griddle or coat with cooking spray. Once the oil is hot scoop approximately a fourth of a cup of batter into the griddle and, using a spoon or the bottom of the cup (if the cup is heat resistant) press down on the batter to shape it into a round as thin as possible, about 3 ½ to 4 inches in diameter. A thinner pancake will be crispier. Once the fritter looks like it’s drying on top and the edges are crispy and golden brown, flip the fritter and cook the other side until done. Serve immediately.
Serve
Serve with a dollop of vegan sour cream or any hot and sweet sauce. I often eat them with ketchup. This time I tried dunking some in my basil oil and they were scrumptious.
Storage instructions
Refrigerate: Once you’ve made the fritters you can store them in the refrigerator for up to three days. Freeze: Flash-freeze the fritters first by placing them in the freezer on a baking tray without overlapping. Store the pancakes in a freezer-safe container or bag for up to three months. Reheat: Reheat refrigerated or defrosted pancakes on griddle over medium heat.
More yummy vegan zucchini recipes
Easy Zucchini Dal Vegan Zucchini Halwa Vegan Zucchini Breakfast Strata Vegan Zucchini Lasagna Garlicky Zucchini Quinoa Cakes
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