Easy Zucchini Fritters
User Reviews
4.8
116 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
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Servings
11 (Fritters)
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Calories
110 kcal
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Cuisine
Mediterranean, Italian, Middle Eastern, Vegan
Easy Zucchini Fritters
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Easy Zucchini Fritters blend shredded zucchini, cooked quinoa, sautéed aromatics, and chickpea flour to form hearty fritters with a crisp exterior and tender interior. The addition of fresh dill and spinach provides a mild herbal note and vibrant green color, while the chickpea flour acts as a binder and egg substitute. These fritters cook in avocado or coconut oil until golden and can be served with various sauces and lemon wedges.
Description
The recipe begins by shredding zucchini and removing excess moisture, then sautéing onion, garlic, and greens until soft and fragrant. Cooked quinoa adds texture and protein, while chickpea flour mixed with water creates a binding paste, allowing the fritters to hold shape without eggs. Fresh dill offers a herbal accent that brightens the flavor.
The mixture is combined with gluten-free flour to achieve the right consistency before shaping into fritters and pan-frying in oil until golden brown with crispy edges. This method develops a pleasing texture contrast between the crunchy crust and the moist, flavorful inside.
These fritters can be paired with sauces such as coconut yogurt, hummus, or garlic dill sauce and a squeeze of lemon to balance the mild zucchini flavor. Their composition makes them versatile for vegetarian meals or light lunches.
*Nutrition info is approximate and does not include optional sauces. Prep time excludes cooking quinoa, which can be prepared ahead.*
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Ingredients
- 2 cups quinoa cooked and cooled
- 2 cups zucchini ~2 small zucchinis as recipe is written, shredded
- 2 Tbsp avocado oil or coconut oil, plus more for cooking
- 1/2 cup onion finely diced
- 4 cloves garlic minced
- 1 healthy pinch sea salt
- 1 healthy pinch black pepper
- 2 cups greens we prefer spinach, chopped
- 1/3 cup chickpea flour
- 1/4 cup water
- 1/4 tsp sea salt plus more to taste
- 1/4 cup dill fresh
- 1/2 cup gluten-free flour blend (plus more as needed)
FOR SERVING optional
- sauce (such as coconut yogurt, hummus, or garlic dill sauce)
- dill fresh
- lemon wedges
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.
Notes
- Cook quinoa ahead to streamline fritter preparation and allow it to cool before mixing.
- After shredding, squeeze zucchini thoroughly to remove moisture, ensuring fritters hold their shape while cooking.
- Use avocado or coconut oil for frying to achieve a golden crisp without overpowering flavors.
- Serve fritters with lemon wedges and a sauce like garlic dill or coconut yogurt to complement the flavors.
- Additional gluten-free flour may be added as needed to adjust batter consistency before cooking.
Nutrition Information
Show Details
Serving
1fritter
Calories
110
(6%)
Carbohydrates
16.8g
(6%)
Protein
3.1g
(6%)
Fat
3.6g
(6%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
0.86g
(5%)
Monounsaturated Fat
2.02g
(10%)
Trans Fat
0g
(0%)
Cholesterol
0mg
(0%)
Sodium
71mg
(3%)
Potassium
214mg
(5%)
Fiber
2g
(8%)
Sugar
1.7g
(3%)
Vitamin A
584IU
(12%)
Vitamin C
7.5mg
(8%)
Calcium
21.81mg
(2%)
Iron
1.03mg
(6%)
Nutrition Facts
Serving: 11(Fritters)
Amount Per Serving
Calories 110 kcal
% Daily Value*
| Serving | 1fritter | |
| Calories | 110 | 6% |
| Carbohydrates | 16.8g | 6% |
| Protein | 3.1g | 6% |
| Fat | 3.6g | 6% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.86g | 5% |
| Monounsaturated Fat | 2.02g | 10% |
| Trans Fat | 0g | 0% |
| Cholesterol | 0mg | 0% |
| Sodium | 71mg | 3% |
| Potassium | 214mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 1.7g | 3% |
| Vitamin A | 584IU | 12% |
| Vitamin C | 7.5mg | 8% |
| Calcium | 21.81mg | 2% |
| Iron | 1.03mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
116 reviews
Excellent
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