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:
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
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!
Servings 11 (Fritters)
- 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 (or maybe more)
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 (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.
*Nutrition information is a rough estimate calculated without optional ingredients.
*Prep time does not include cooking quinoa.
Serving: 1 fritter Calories: 110 Carbohydrates: 16.8 g Protein: 3.1 g Fat: 3.6 g Saturated Fat: 0.4 g Polyunsaturated Fat: 0.86 g Monounsaturated Fat: 2.02 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 71 mg Potassium: 214 mg Fiber: 2 g Sugar: 1.7 g Vitamin A: 584 IU Vitamin C: 7.5 mg Calcium: 21.81 mg Iron: 1.03 mg