This recipe has been updated completely since it was first published on July 23, 2013…the first year I started blogging! My, how time flies and it was beyond time to give this recipe for Zucchini Chickpea Fritters a much needed makeover.
The recipe could not be easier to throw together, so let’s jump right in!
Start with zucchini and white onions. You can always grate these by hand, but…
If you have a food processor, this process is completed in literally seconds!
Add the chickpea flour, vegan parmesan cheese alternative, salt and pepper. I used flax “eggs” which is nothing more than 2 tablespoons of ground flax seeds with 6 tablespoons of water that is allowed to sit for about 15-20 minutes, or until gelatinous. This will act as our binder.
Allow your batter to sit for a few minutes. If it seems too wet, add more chickpea flour. I ended up doing this and it makes for a much more stable end product.
They also rose better with more flour. My first batches were just too wet. Remember, zucchini are about 90-95% water and we aren’t draining or squeezing the excess out. You could opt to do this if you’d like. Adjust the flour accordingly.
I allow to brown on one side before flipping. This gives them the opportunity to set enough that when you flip them, they hold together. Again, that flour proportion really comes into play here.
By the way, have I ever told you that I rarely ever place anything in the center of the frying pan? It will cook MUCH faster than the perimeter, so I just omit that placement completely. You should get 18 fritters from this recipe. I recommend cooking 6 at a time.
Once pan fried, I like to place them on paper towels to absorb any excess oil. I allow them to sit for about 5 minutes where they will continue to set up.
Served simply with vegan sour cream, these are really delicious!
Did you make this recipe for Zucchini Chickpea Fritters? Leave me a comment below and let me know what you thought. You can also snap a pic and tag me on Instagram @theveglife1. I love seeing what you guys come up with.
And if you enjoyed the recipe, why not PIN IT FOR LATER! 🙂
Zucchini Chickpea Fritters
Ingredients
- 2 medium Zuccchini coarsely grated
- 1 c Vegan Parmesan Cheese
- ¼ c Onion coarsely grated
- 2 Green Onions sliced, plus more for garnish if desired
- 2 tbsp Ground Flax PLUS 6 tbsp Water allow to sit for 15 minutes
- 1/8 tsp Pepper
- 1/2 tsp Salt or more to taste
- 3/4 c Chickpea Flour also known as Garbanzo Bean Flour
- 2 tbsp Oil for sauteeing
- Vegan Sour Cream for serving
Instructions
- Grated the zucchini and onion in a food processor, or using a hand grater.
- Combine all ingredients in a large bowl. Allow to sit for a few minutes. If the mixture is too wet, add more chickpea flour.
- Using a cookie scoop, add to a preheated pan over medium high heat and a tablespoon of oil.
- Flip when almost set and golden brown on the first side.
- Repeat until all of the batter is used, adding more oil to the pan as required.
- Garnish with vegan sour cream and chives.
Lorraine says
Dang. When I signed up for your newsletter, I was hoping for real food recipes. I had to look up “vegan parmesean cheese” and nope, not something I plan on putting into my body.
aimee says
Hi Lorraine, I understand your concerns BUT vegan parmesan does not have to mean pre-packaged/processed products. In fact, I have a nut-based vegan parm alternative recipe coming out in the next week or so. Alternately, you can certainly omit it from this recipe and replace with additional flour. So there are options. On this site, it’s vegan but not necessarily “whole food”. I will be doing more whole food recipes on my sister site (living-vegan.com) however. I hope you’ll take a look around as there are plenty of whole food recipes. If not, I completely understand. I can’t be everything to everybody 🙂
Louise Thomas says
Made these last night and they are amazing! Even with the Parmesan ? I didn’t have the sour cream so I just used some Vegenaise with Sriracha. This recipe is a keeper.
aimee says
Oooh the Sriracha Mayo sounds amazing! So glad you enjoyed 🙂
Laurette says
I’m doing fat-free and was wondering if these can be baked instead of fried?
aimee says
Hi Laurette, I have never tried baking these but I can’t see why they wouldn’t work. I would use parchment or a non-stick baking liner though. Once set, you may want to flip them for even browning. I would use a 350 degree oven on the middle rack. As for testing doneness, maybe check for a golden brown base periodically. If you try this, I would love to hear how they turn out and the amount of time it took to bake. I was also thinking you could use a muffin tin with some cooking spray to better hold the shape. I hope that helps! 🙂
Dawny says
I have wanted to try to make courgette (here in the UK) fritters for ages but most of the recipes seem to involve a lot of squeezing courgettes/zucchini and waiting for half an hour before using them. I am so glad I found your recipe! Made these for lunch today and i honestly didn’t know what my first attempt would be like but they were so easy to make and also delicious. I’m sure I will be making these regularly. Thank you so much!