easy vegan zucchini fritters | Gluten free Vegan zucchini fritters recipe
Easy zucchini chickpea flour fritters are perfect for a healthy weeknight meal. Pair no egg zucchini fritter with a soup for a good meal or hot tea for breakfast.
Servings: 4
Equipment
- cast iron pan or air fryer
- whisk
- spatula
- Mixing bowl
- Food processor / grater
- ice cream scooper optional
- parchment paper / baking paper with holes in it for air fryer version only
Ingredients
- 3 cups zucchinis grated thick
- 1.5 teaspoon salt or as per taste
- ½ cup red lentil flour / chickpea flour or besan
- 1 tablespoon green chillies or chilly powder / or as per taste
- 1 teaspoon ginger grated, or any spice (like oregano, parsley)
Instructions
- In a large mixing bowl, add grated zucchinis and salt. Keep it aside for 30 mins. Water will get separated and zucchini is later reduced to 2 cups. Remove the water from the bowl.
- Mix the remaining ingredients to this bowl so that you form a thick batter.
- Once the batter is ready, take a big scoop of batter and form a patty. You may optionally use a cookie or ice cream scooper to make even sized patties.
For pan fried zucchini fritters :
- Heat an iron skillet pan, place the fritters on the pan, add little oil, cook on medium flame
- Cook evenly on both sides with little oil.
For air fryer zucchini fritters :
- Preheat the air fryer at 200 C| 390 F for 5 mins. Place the fritters without overlap in the basket after placing parchment paper. Spray oil on them.
- Air fry them at 200C| 390 F for 9-10 mins.
- Later remove the parchment paper, air fry them for 4-5 mins at 170C| 330 F.
Serving suggestion:
- Serve hot with mint chutney and tomato ketchup.
Notes
Add more lentil flour if the batter is very watery.