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–+ servings

Easy Zucchini Fritters

Incredibly fresh, flavorful vegan zucchini fritters ready in just 30 minutes with simple ingredients. Zesty, herby, incredibly versatile, and a delicious plant-based, gluten-free side or snack.
Author Minimalist Baker
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Plate of stacked Vegan Zucchini Fritters topped with dairy-free yogurt and dill
4.77 from 71 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 11 (Fritters)
Course Side, Snack
Cuisine Gluten-Free, Italian-Inspired, Mediterranean-Inspired, Middle Eastern-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

  • 2 cups cooked and cooled quinoa
  • 2 cups shredded zucchini (~2 small zucchinis as recipe is written)
  • 2 Tbsp avocado or coconut oil, plus more for cooking
  • 1/2 cup finely diced onion
  • 4 cloves garlic, minced
  • 1 healthy pinch each sea salt and black pepper
  • 2 cups chopped greens (we prefer spinach)
  • 1/3 cup chickpea flour
  • 1/4 cup water
  • 1/4 tsp sea salt, plus more to taste
  • 1/4 cup fresh dill
  • 1/2 cup gluten-free flour blend (plus more as needed)

FOR SERVING optional

US Customary - Metric

Instructions

  • If you do not already have cooked quinoa, prepare it at this time — 2/3 cup uncooked quinoa will yield ~2 cups cooked.
  • Shred zucchini using either the coarse side of a box grater or the grater attachment of a food processor. Measure out amount (as original recipe is written, 2 cups). Then transfer to a clean towel and squeeze out excess moisture. Set aside.
  • Heat a large pot or rimmed skillet over medium heat. Once hot, add oil (or water), onion, and garlic. Season with a pinch of salt and pepper. Sauté for 3-4 minutes, stirring frequently, or until the onion is tender and fragrant. Add zucchini and sauté for another 2 minutes. Lastly, add chopped greens and stir to slightly wilt. Set aside.
  • Prepare chickpea “eggs” by combining chickpea flour and water in a small bowl. Stir to combine. It should be a runny paste. Adjust texture as needed. Set aside.
  • To a large mixing bowl add sautéed vegetables, cooked and cooled quinoa, salt, and fresh dill and stir. Then add chickpea mixture and stir. Lastly, add gluten-free flour and stir until combined. You should have a slightly tacky but moldable mixture. Add more gluten-free flour as needed if too wet to handle.
  • Form into thin (roughly 1/4-inch-thick) patties the size of the palm of your hand. In the meantime, heat a large rimmed skillet over medium heat (we prefer cast iron).
  • Once hot, add a little oil to coat the pan and enough fritters to comfortably fit without crowding. Pan fry until golden brown, ~4 minutes on each side.
  • Optional: For even crispier fritters, continue baking in a 400-degree F (204 C) oven for 10-15 minutes.
  • Serve hot with garnishes of choice, such as lemon juice, dairy-free yogurt, hummus, garlic dill sauce, or fresh dill (all optional).
  • Store leftovers covered in the refrigerator up to 3-4 days, or in the freezer up to 1 month. Reheat on the stovetop over medium heat, in a 350 degree F (176 C) oven, or in the microwave until hot. If frozen, thaw before reheating.

Video

Notes

*Nutrition information is a rough estimate calculated without optional ingredients.
*Prep time does not include cooking quinoa.

Nutrition (1 of 11 servings)

Serving: 1 fritter Calories: 110 Carbohydrates: 16.8 g Protein: 3.1 g Fat: 3.6 g Saturated Fat: 0.4 g Polyunsaturated Fat: 0.86 g Monounsaturated Fat: 2.02 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 71 mg Potassium: 214 mg Fiber: 2 g Sugar: 1.7 g Vitamin A: 584 IU Vitamin C: 7.5 mg Calcium: 21.81 mg Iron: 1.03 mg