After having so much success with our Sweet Potato Quinoa Fritters, we wanted to try our hand at a vegan version. So we tested a few variations, and this simple zucchini-dill flavor was the winner!
We swapped eggs for chickpea “eggs” to keep them plant-based and gluten-free. And the result was tender, sturdy fritters that are versatile, quick and easy to make, and incredibly flavorful. Let us show you how it’s done!
Origins of Zucchini Fritters
It’s unclear where the idea for zucchini fritters first originated, but they are popular in Italy, Turkey (where they’re known as mücver), and Lebanon (where they’re known as eggit koussa). You can find a more authentic recipe for Greek-style zucchini fritters (also known as kolokythokeftedes) here, or a recipe for Turkish-style zucchini fritters here.
How to Make Zucchini Fritters
The base for our take on zucchini fritters starts with quinoa and shredded zucchini.
We like making the quinoa up to 2-3 days in advance (or using leftover from other recipes) so it’s fully cooled and ready for use!
Shredding the zucchini can be done several ways. The quickest way is by using the grater attachment on a food processor. But the coarse side of a box grater also works well.
Once shredded, squeeze excess moisture from the zucchini to help ensure the fritters are more crispy.
The shredded zucchini is then sautéed with onion, garlic, salt, and pepper for flavor and to remove additional moisture. Spinach is added for an extra green boost!
Making the chickpea “eggs” is as easy as combining chickpea flour and water and stirring until it forms a paste. It acts as a binder to help hold the zucchini fritters together.
The sautéed veggies, cooked quinoa, and chickpea “eggs” are then combined with dill for a fresh, herby flavor.
Finally, gluten-free flour is added to help dry out the mixture and allow for perfectly cooked fritters.
We like cooking these fritters in a cast iron skillet until golden brown on both sides. Optionally, they can be crisped further by baking after frying.
We hope you LOVE these zucchini fritters! They’re:
Herby
Savory
Versatile
Tender
Delicious
& Fresh!
They are delicious on their own or topped with coconut yogurt, hummus, or garlic dill sauce. Enjoy as a side dish or a snack!
More Zucchini Recipes
- Vegan Zucchini Gratin
- 8-Ingredient Zucchini Lasagna (GF)
- Zucchini Pasta with Lentil Bolognese
- 1-Bowl Chocolate Zucchini Bread
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Easy Zucchini Fritters
Ingredients
- 2 cups cooked and cooled quinoa
- 2 cups shredded zucchini (~2 small zucchinis as recipe is written)
- 2 Tbsp avocado or coconut oil, plus more for cooking
- 1/2 cup finely diced onion
- 4 cloves garlic, minced
- 1 healthy pinch each sea salt and black pepper
- 2 cups chopped greens (we prefer spinach)
- 1/3 cup chickpea flour
- 1/4 cup water
- 1/4 tsp sea salt, plus more to taste
- 1/4 cup fresh dill
- 1/2 cup gluten-free flour blend (plus more as needed)
FOR SERVING optional
- Sauce (such as coconut yogurt, hummus, or garlic dill sauce)
- Fresh dill
- 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.
Video
Notes
*Prep time does not include cooking quinoa.
Sarah Ciliberto says
Is it possible to use eggs with this recipe?
Hi Sarah, We think it would work to replace the chickpea flour + water with 2 eggs. Let us know if you try it out!
Sarah Ciliberto says
So I did try it with the egg as a binder and one worked beautifully! This is now a staple in our home! :) So delicious and perfect and very yummy!!
We’re so glad this recipe has become a staple in your home, Sarah! Thank you for letting us know! xo
Hima says
Hey! Can we air fry these? If yes, at what temperature and time?
Thank you!
Hi Hima! We haven’t tried air frying these, but we would suggest still pan frying them for a couple minutes before putting them in the air fryer at about 400 degrees F for 5-10 minutes to make them extra crispy! Hope this helps!
Hima says
Hi!
Can we replace gluten free flour with more chickpea or rice flour?
Thanks
Hi Hima! The gluten-free flour is important for binding the fritters. You might be able to get a way with a combo of chickpea and rice flour, but the fritters might crumble. Let us know if you do some experimenting!
Lea says
Can I use millet instead of quinoa?
We think millet would work here! Let us know if you try it out!
YuKonCook says
I found this recipe looking for new ways to use up the grated zucchini in my freezer. This recipe is another Minimalist Baker winner – nutritious, delicious and filling! The only thing I had to adjust is the spicing, because I didn’t have the dill. I used some of the liquid drained off of the thawed zucchini to hydrate the chickpea flour, and threw the rest into the sauce I made to top the fritters. Thank you to the Minimalist Baker team!
Yay! We’re so glad you enjoyed them. Thanks so much for the lovely review and kind words and support. xo