These Vegan and Gluten-Free Zucchini Fritters are a delicious food to be enjoyed in a number of ways. Whether served as a snack, in combination with a salad or pile of vegetables, or even as a burger patty substitute, this recipe has you covered.
The recipe is quite simple and delivers taste well worth the effort. It also isn’t too time-consuming to prepare and cook, making it a great mid-week meal.
If you have leftover quinoa, this recipe is a great way to use up the last of it. Since these Vegan and gluten free zucchini fritters are more of a lighter snack, they’re great for pairing with any other leftovers.
I learned an interesting culinary technique while trying this recipe. You can mix chickpea flour with water to create a past-like substance. This substance is an amazing Vegan substitute when it comes to using eggs in cooking. Which in turn is perfect for a fritters recipe!
On a side note, our Vegan Chocolate Avocado Mousse recipe makes a great dessert to pair with the zucchini fritters!
Vegan, Gluten-Free, And Delicious Zucchini Fritters Recipe
This recipe is an easy one to follow. Although it may have a number of steps involved, it is quite simple to follow. The end result is definitely worth the effort to produce delicious results.
Servings
This recipe will create 6 fritters depending on the size of each fritter.
Time Frame
Preparation – 10 minutes
Cooking – 20 minutes
Ingredients
- 2 cups of cooked quinoa
- Cook 2/3 of a cup of raw quinoa to create roughly 2 cups of cooked quinoa
- 2 cups of zucchini (roughly 2-3 medium-sized zucchinis) – shredded
- 2 cups of greens (kale or spinach work great) – chopped
- Avocado or coconut oil – roughly 2 tablespoons throughout the cooking process
- 1/2 cup of onion – diced
- 4 cloves of garlic – minced
- 1 pinch of sea salt
- 1 pinch of black pepper
- 1/3 cup of chickpea flour
- 1/4 cup of water
- 1/2 cup of gluten-free flour blend, maybe more if required
- 1/4 cup of freshly chopped oregano for flavor
- 1 tablespoon of Sea Moss gel
You will also need
- Food processor or box grater
- Cutting board
- Sharp knife
- A skillet
- Small bowl and spoon
- A large mixing bowl
- Spatula/wooden spoon for stirring and flipping
Method
1. Shred your zucchini using either the coarse side of a box grater or the grater attachment of a food processor.
2. Measure out amount 2 cups worth of zucchini. Proceed to transfer your zucchini to a clean towel, or paper towel if you prefer, and squeeze out excess moisture.
3. Heat your skillet over a medium heat. Once your skillet is hot, add some oil, onion, and garlic. Season with your pinch of salt and pepper. Sauté for 3-4 minutes while stirring frequently, or until your onion is tender and fragrant with a slightly golden brow look.
4. Add your shredded zucchini and sauté for another 2 minutes.
5. Finally, add your chopped greens and stir until they have wilted slightly. Turn off the heat on your skillet and set it aside.
6. Next, prepare your chickpea eggs substitute by combining your chickpea flour and water in your small bowl. Stir with your spoon to combine. The texture should be a runny paste, so adjust as required while mixing.
7. Grab your large mixing bowl and add your sautéed vegetables, sea moss, cooked quinoa, and fresh oregano, then stir together.
8. Then add your chickpea egg paste and stir again.
9. Finally, add your gluten-free flour and stir until combined. The final texture should be slightly tacky, but still a mouldable mixture. Add more of your gluten-free flour if it is too wet to handle.
10. Form into roughly 1/4-inch-thick patties and shape them to the size of the palm of your hand. In the meantime, heat your skillet over medium heat.
11. Once hot, add some oil to coat the pan. Then space out your fritters to comfortably fit without crowding the pan. Fry until the fritters are a golden brown color both sides.
Side notes
If you want a crispier finish to your Vegan gluten free zucchini fritters, bake them in the oven at 400 degrees F (205 C) for 10 to 15 minutes after they have been fried.
Optionally you can garnish with lemon juice, garlic dill sauce, dairy-free yogurt, or even hummus. Leftovers when covered will last up to 4 days in the refrigerator, or in the freezer up to 1 month before spoiling.
If you want to add a Mediterranean pop to this, add about 1/4 of a cup of sun dried tomato and 1/8 cup of black olives in place 1/2 a cup of zucchini. A yummy pesto on the side works really well with this too!
If you liked this recipe, check out our ever-growing list of recipes here!
Last Updated on 1 month by D&C Editorial Team
