Zucchini fritters recipe | courgette fritters recipe | vegan & gluten free zucchini fritters

These zucchini fritters will become a family favorite as they are not only healthy, quick and easy to make but delicious too. Though they are vegan, even non-vegans will love them. Perfect as a snack, a light meal or a side dish and the best part, can be customized as per personal preferences. 

This recipe came about because I wanted to incorporate zucchini (courgette) in our diet. When I searched on the net, I found most fritter recipes with egg and plain flour, which I wanted to avoid. After a few experiments with different flours, I hit upon this recipe which I liked and now am sharing with you.

To make these fritters, I use both chickpea flour (also known as besan or gram flour) and buckwheat flour, thereby increasing its nutritional value and making these fritters gluten-free too! Chickpea flour is a natural thickener, absorbs excess moisture and has excellent binding properties.

Some of the ingredients might not be in your pantry such as ajwain seeds/carom seeds or dried fenugreek leaves (commonly known as ‘kasoori/kasuri methi’ in India), but they are worth adding to your spice collection as they add flavor and can be used in many other dishes you create. 

Ajwain seeds are added to aid in digestion, especially in a dish that uses chickpea flour. Dried fenugreek leaves are the dried version of the aromatic green leafy vegetable, fenugreek (methi), which also sneaks in nutrition and is the secret ingredient that will keep everyone guessing. It is usually added for its flavor and its mouth-watering aroma. The aroma and flavor are released by lightly rubbing the dried leaves between your palms to make a coarse powder before adding to the dish. Both of these are readily available at most Indian grocery stores.

How to make zucchini fritters

The first step is to shred the zucchinis and keep them aside.

Next, add all the remaining ingredients in another big bowl and mix thoroughly.  Remember to lightly rub the dried fenugreek leaves between your palms to make a coarse powder before adding.

Now, using your hands, squeeze as much liquid as you can from the shredded zucchini. After squeezing the excess water, add the zucchini to the bowl with all the remaining ingredients and using your hands, combine everything. I like to save the zucchini water in case I need to add it if the batter is dry. The batter should be wet but not watery. You can add more flour or zucchini water depending on the consistency of the batter. 

Once the batter is ready, heat a large frying pan and add little oil.

Because chickpea flour takes longer to cook, it’s important to cook these fritters on low-medium flame. If you cook them on high flame, they will cook on the outside but will remain undercooked from inside. 

Spoon around a tablespoon of batter and spread it on the pan in a round shape. Put some oil on top of the fritters. Cook till golden brown on both sides on medium flame. It will take around 4-5 minutes to cook on each side. Repeat with the remaining batter.

Suggestions – You could add finely chopped onions, corn or any other chopped green leafy vegetables.

Minty yoghurt Dip

I usually make a Greek yoghurt dip to go along with these, but you can have them with any chutney (check out this coriander & mint chutney) or sauce of your choice. 

The dip is also very easy and the cool minty yoghurt perfectly complements the fritters. To make the dip, all you do is add salt to taste and some crushed dried mint to the Greek yoghurt. Mix and serve.

If you tried this recipe, let me know by leaving a comment below and rating it. Please share the link on Facebook or Pinterest. For Instagram, mention @vegbyswati or tag #vegbyswati

Updated on May 19, 2022- This post was updated with new pictures.

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5 from 9 votes

Zucchini (courgette) Fritters

What’s not to love about these zucchini fritters. They are full of flavor and healthy too! You can have them as a snack, appetizer, or a light meal and are very quick and easy to make.

Course Appetizer, Breakfast, Side Dish, Snack

Cuisine American

Keyword buckwheat flour, chickpea flour, courgette, dairy free, easy, eggless, gluten free, quick, vegan, zucchini

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 4 people

Calories 301kcal

Author Swati

Equipment

• Frying pan
• Shredder/grater

Ingredients

• 3 large zucchinis (courgette) (total 1 kg)
• 1 cup chickpea flour (besan/gram flour)
• 1/2 cup buckwheat flour
• 2-2 ½ teaspoon salt or as per taste
• ¼ – ½ teaspoon chilli powder or as per taste
• ¼ teaspoon turmeric powder
• ¼ teaspoon Ajwain seeds (carom seeds)
• 3 tablespoons dried fenugreek leaves/kasoori methi
• 1 green chilli – finely chopped
• 2-3 tablespoons chopped fresh herbs – coriander/parsley
• oil to pan fry

Minty yoghurt dip

• Greek yoghurt
• Salt as per taste
• Dried mint leaves

Instructions

• Wash zucchinis, trim ends and shred in a bowl. Keep aside.
• In another big bowl, add chickpea flour, buckwheat flour, salt, chilli powder, turmeric powder, ajwain seeds, dried fenugreek leaves, chopped green chilli and chopped herbs. Mix properly. Lightly rub the dried fenugreek leaves between your palms to make a coarse powder before adding to release the aroma and flavour.
• Using hands, squeeze as much water as you can from the shredded zucchinis and add the zucchini to the bowl with the remaining ingredients. Mix thoroughly using hands. Save some of the water from zucchini as it can be added in case the batter is dry or add chickpea flour if the batter is too wet. The batter is supposed to be wet but not watery.
• Heat a frying pan and add little oil.
• Scoop around a tablespoon of batter into the pan and using the back of the spoon, gently spread it in a round shape. Add some oil on the top.
• Cook on low/medium flame till cooked, flip over and cook on the other side. It takes around 4-5 minutes each side.
• Serve hot with your choice of sauce, chutney or dip. For the minty yogurt dip, combine the ingredients for the dip in a bowl and mix.

Video

Notes

• It’s important to cook on slow/medium flame as chickpea flour takes longer to cook, if the flame is high, it will get cooked on the outside but remain undercooked inside.
• You can add other vegetables too such as corn, chopped onions or any fresh greens of your choice.
• Calories information is approximate, calculated using online Recipe Calorie & Nutrition Calculator.
• 1 cup=250ml

DID YOU MAKE THIS RECIPE? Do share the link on Facebook or Pinterest. For Instagram, mention @vegbyswati or #vegbyswati

 

Nutrition

Calories: 301kcal