Easy Zucchini Fritters

Incredibly fresh, flavourful 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.

PREP TIME 10 minutes

COOK TIME 20 minutes

TOTAL TIME 30 minutes

Servings (Fritters) 3-4

Freezer Friendly 1 month

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 (spinach works well)
• 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

• Sauce (such as coconut yoghurt, hummus, or garlic dill sauce)
• Fresh dill
• Lemon wedges

Instructions

1. If you do not already have cooked quinoa, prepare it at this time — 2/3 cup uncooked  quinoa will yield ~2 cups cooked.
2. 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.
3. 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.
4. 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.
5. 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 mouldable mixture. Add more gluten-free flour as needed if too wet to handle.
6. 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.
7. 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.
8. Optional: For even crispier fritters, continue baking in a 400-degree F (204 C) oven for 10-15 minutes.
9. Serve hot with garnishes of choice, such as lemon juice, coconut yoghurt, hummus, or garlic dill sauce, or fresh dill (all optional).
10. 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.