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.
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!
Sure these, are great as a side-dish, but I love them as a power snack (chickpea powder is high in protein and fiber), or as part of a light lunch. 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.
- 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)
- Set a mesh sieve or colander over the large bowl; line with a clean dish towel
- Place zucchini on top of towel and sprinkle with 1/2 teaspoon of the salt. Let stand for at least 30 minutes
- 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.
- Add the milk, green onions, chickpea flour, baking powder, Sriracha, and remaining salt to bowl; mix with wooden spoon until well blended.
- 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.
*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.
- Category: appetizer, snack, side-dish
- Serving Size: 3 fritters
- Calories: 93
- Sugar: 2.4 g
- Sodium: 169 mg
- Fat: 5.9 g
- Saturated Fat: 1.1 g
- Carbohydrates: 7.8 g
- Fiber: 3 g
- Protein: 4.3 g
- Cholesterol: 53 mg