Skip to Content

Chickpea Flour Zucchini Fritters (Vegan, Grain-Free)

Chickpea flour zucchini fritters that are healthy, vegan, grain-free, and so delicious! Make them in minutes and vary the flavors to suit your tastes.

Have you ever made vegetable fritters? “Fritters” bring to mind the gigantic, deep-fried apple and sugar bombs at donut shops, but they cover a wide range of delectable options.

Despite residing in the South, I am terrible–make that miserable–at deep-frying anything and everything, so fear not, the recipe I have for you avoids it altogether. Rather, I propose savory zucchini fritters that are ideal for the zucchini bounty this time of year.

These are really glorified pancakes, meaning that they are easy as can be to make. I have given them a high-protein, extra-savory twist by using chickpea flour. If you look to your right, you’ll notice that I’ve written an entire book devoted to chickpea flour (Coming in early October this year!!!), so it is no exaggeration to say that I am obsessed with the stuff. It adds an extra savory, nutty flavor to these fritters that is undeniably scrumptious.

How to Make Chickpea Flour Fritters

Making these fritters is super-simple.

The only task requiring a hint more effort than usual is draining the zucchini; it’s an essential step for the success of the recipe. Zucchini are mostly water, so if you don’t drain them before adding to the batter, your fritters will be a soggy mess.

But don’t worry, I’ve got you covered. If you have a clean dishtowel, some sort of sieve or strainer and a medium bowl, you are good to go.

Here’s the method:

  1. Grate and measure the required amount of zucchini.
  2. Set the sieve over the large bowl (the bowl should be large enough that the bottom of the sieve does not touch the bottom of the bowl).
  3. Place a clean dish towel in the sieve and then fill with the grated zucchini; sprinkle with 1/2 teaspoon fine sea salt.
  4. Let the zucchini stand for at least 30 minutes (you can place the set-up in the refrigerator overnight, if you like).
  5. Gather the ends of the dish towel together and squeeze, squeeze, squeeze as much liquid as you can from the zucchini into the bowl. Done!


All that’s left is a bit of mixing and some basic pancake flipping skills.

Sure these, are great as a side-dish, but I love them as a power snack (chickpea flour is high in protein and fiber), or as part of a light lunch.

Can I Store the Chickpea Zucchini Fritters?

Let the fritters cool completely on a wire rack and then store in an airtight container in the refrigerator for up to a week. I am fine munching these cold, or I’ll rewarm them in the microwave for 10 to 15 seconds.

Happy eating!

More Vegan & Grain-Free Zucchini Recipes to Try:

Chickpea Flour Zucchini Muffins

Vegan Almond Flour Zucchini Muffins

Coconut Flour Zucchini Muffins

Yield: 21 fritters

Chickpea Flour Zucchini Fritters (Vegan, Gluten-Free, Grain-Free)

Chickpea Flour Zucchini Fritters (Vegan, Gluten-Free, Grain-Free)

Chickpea flour zucchini fritters that are healthy, vegan, grain-free, and so delicious! Make them in minutes and vary the flavors to suit your tastes.

Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes

Ingredients

  • 4 -1/2 cups shredded zucchini (about 4 medium, 2 lbs)
  • 3/4 teaspoon fine sea salt, divided
  • 3/4 cup chickpea flour
  • 1 teaspoon baking powder
  • 1/3 cup nondairy milk
  • 1 cup finely chopped green onions
  • 2 teaspoons Sriracha
  • 2 tablespoons cooking oil (e.g., olive oil, avocado oil)

Instructions

  1. Set a mesh sieve or colander over the large bowl; line with a clean dish towel
  2. Place zucchini on top of towel and sprinkle with 1/2 teaspoon of the salt. Let stand for at least 30 minutes
  3. Gather the ends of the dish towel together and squeeze as much liquid as possible from the zucchini into the bowl; discard liquid and place zucchini in bowl.
  4. Add the milk, green onions, chickpea flour, baking powder, Sriracha, and remaining salt to bowl; mix with wooden spoon until well blended.
  5. Heat 1 tbsp of the oil in a large skillet over medium heat. Working in batches, drop 1/4 cupfuls of zucchini mixture into skillet, flattening slightly; cook until golden and crisp, about 3 minutes per side. Transfer fritters to a paper towel-lined plate. Repeat with remaining batter, adding remaining oil as needed.

Notes

*You can keep the fritters warm in a 200°F oven as you cook the batches.
*Feel free to vary these with your favorites herbs (e.g., basil, dill,cilantro) or a bit of nutritional yeast for a cheese-y flavor.

Nutrition Information

Serving Size

3 fritters

Amount Per Serving Calories 93Total Fat 5.9gSaturated Fat 1.1gTrans Fat 0gUnsaturated Fat 0gCholesterol 53mgSodium 169mgCarbohydrates 7.8gFiber 3gSugar 2.4gProtein 4.3g

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Casey D

Friday 30th of July 2021

These were DELICIOUS! I will say I made a few substitutions based on what I had on hand, but the base recipe is perfect and I'll make them again! My subs: I used whole milk instead of nondairy, one small finely diced cooking onion instead of green onion, and I added about 1/4 cup mozzarella cheese. I also accidentally mixed in the oil (whoops!) so I added a bit more flour, but it was a scrumptious mistake! I'll try it without next time, but these were honestly amazing.

April

Wednesday 12th of August 2020

I can't say enough good, NO GREAT, things about this recipe. So delicious and super easy! I've made them numerous times and love making the batter and frying only what I"ll eat at a time. That said, I've also fried the whole recipe and then refried and microwaved leftovers. Frying was definitely better but frying as needed was perfect. Thanks for an amazing recipe. I'm so excited about your blog and trying out more recipes.

Camilla

Wednesday 12th of August 2020

Wowza, thank you April!!! So glad you like them!

Amy Amanda

Monday 30th of May 2016

yeA…can they? I'm going to try it like that now ..using apple sauce instead.

Jenny

Thursday 5th of November 2015

Do you make your own chickpea flour? If so, how? thanks.

Sophie

Wednesday 2nd of September 2015

Can these be made with another kind of flour?

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe