Zucchini Fritters
These vegan zucchini fritters are perfectly golden brown on the outside and tender on the inside! These healthy vegetable fritters are keto-friendly, dairy-free, and packed with flavour. No eggs, no dairy – just pure plant-based goodness! Also, customised to suit Indian palates, not spicy at all.
If you’re looking for a healthy snack or a light meal that supports your weight loss journey, these fritters tick all the boxes. Today, I’m sharing my special recipe that combines Mediterranean cooking techniques with South Indian spices.
Growing up in a South Indian household, I learned that the art of making crispy fritters (or pakoras, as we call them) lies in two crucial elements: the right binding agents and proper moisture control.
When I first encountered traditional zucchini fritters in a Mediterranean cookbook, I couldn’t help but notice the similarities with our Indian cooking techniques. This recipe marries both worlds, using olive oil for its heart-healthy benefits while incorporating aromatic Indian spices.
Why These Zucchini Fritters Are Special
What sets these fritters apart isn’t just their perfectly golden brown slightly crispy exterior and tender interior – it’s the thoughtful combination of ingredients that makes them both delicious and nutritious. Unlike traditional recipes that rely only on all-purpose flour, we’re taking a page from South Indian cuisine by using chickpea flour (besan) as our primary binding agent. This adds more protein, making them more filling and perfect for weight management.
Ingredients You’ll Need
Let me break down main ingredients and explain its role in the recipe:
- 2 medium to large zucchini (courgettes):
- This equals roughly 450 – 500gm or about 3 cups when grated
- Choose firm zucchini with dark green skin
- After draining, this should yield about 2 cups of squeezed zucchini
- This is your main ingredient that provides moisture, nutrients, and bulk
- ¼ cup chickpea flour (besan):
- Acts as the main binding agent
- Adds protein and helps achieve a crispy exterior
- Makes the recipe gluten-free if you omit all purpose flour
- Traditional South Indian choice for fritters
- 2 green chillies:
- About 2-3cm long each
- Adds heat and flavour
- Can use serrano or Thai green chillies
- Remove seeds for less heat
- Can be reduced or omitted if you prefer milder fritters
- 1 teaspoon cumin seeds:
- Use whole seeds, not ground
- Toast lightly before adding for better flavour
- Aids digestion
- Adds warmth and earthiness to the fritters
- High-quality olive oil for pan-frying:
- Need about ¼ cup for shallow frying
- Use light or regular olive oil, not extra virgin
- Oil can be reused after straining
The Secret to Perfectly Crispy Fritters
Here’s the game-changer: after grating your zucchini, sprinkle it with salt and let it sit for 15 minutes. Then, squeeze out every last drop of moisture you can if you want it super crispy. Think of zucchini as a sponge – you need to wring it out thoroughly to achieve that coveted crispiness. I like to use a clean kitchen towel for this step, giving it a good twist until no more water drips out.
If you want a pancake-like texture, leave a little water in the zucchini. We are going to a little softer texture in this recipe.
Recipe Card – Zucchini Fritters
Zucchini Fritters
Course: Snacks, MainDifficulty: Easy7
fritters15
minutes5
minutes10
minutes30
minutesThese vegan zucchini fritters are perfectly golden brown on the outside and tender on the inside! These healthy vegetable fritters are keto-friendly, dairy-free, and packed with flavour. No eggs, no dairy – just pure plant-based goodness! Also, customised to suit Indian palates, not spicy at all.
Ingredients
450 gm grated zucchini or courgette. You can also swap with cucumbers
¼ cup besan or chickpea flour
¼ cup all purpose flour
½ tsp baking powder
3 cloves finely grated garlic
2 finely chopped green chillies (adjust as required)
½ tsp cumin seeds
2 white bulb part of spring onions or scallions
2 tbsp lemon juice
himalayan pink salt for taste
olive oil for pan frying
Directions
- Prepare the Zucchini
- Grate the zucchini using a box grater
- Add ¼ tsp salt and drain as described above
- You should end up with about 2 cups of squeezed zucchini
- Make the Batter
- Add ¼ cup chickpea flour, ¼ cup all purpose flour, ½ tsp baking powder to a mixing bowl
- Add all spices and herbs – 3 cloves garlic, 2 green chillies, ½ tsp cumin seeds, 2 white bulbs of spring onions or scallions, salt and 2 tbsp lemon juice
- Add the drained zucchini and mix. The mixture should be thick enough to hold shape
- Cooking Your Fritters
- Heat olive oil in a heavy-bottomed pan over medium flame
- Drop 2 – 3 tbsp of batter mixture into hot oil. Use the bottom of a flat spoon or ladle to flatten the patty. or just use your hands to flatten them. Please watch the video for the correct technique
- Drop 2 – 3 tbsp of batter mixture into hot oil. Use the bottom of a flat spoon or ladle to flatten the patty. or just use your hands to flatten them. Please watch the video for the correct technique
- Adjust the flame to sim so that the fritters cook evenly
- Cook 2-3 minutes each side until golden brown
- Drain on paper towels
Recipe Video
Notes
- Cook the fritters on a low flame or sim for even cooking
- Mix batter just before frying for best results. Don’t let the batter sit for too long or it will turn mushy again
- Each fritter should be about 2-3 tablespoons of mixture
- Batter should be thick enough to hold shape when dropped into the pan
- Mince green chillies and garlic as finely as possible
- Grate zucchini using the large holes of a box grater
- You can prepare all vegetables ahead and store in fridge
Serving Suggestions
These zucchini fritters pair beautifully with cooling dips. Try them with:
- Mint – coriander chutney
- Cooling raita
- Tangy tamarind sauce
Storage Tips
Your crispy zucchini fritters will keep well in an airtight container in the fridge for up to 3 days. To reheat, pop them in a preheated oven at 180°C for 2 minutes.
Health Benefits
These fritters aren’t just delicious – they’re nutritious too! Zucchini is low in calories but high in essential nutrients like vitamin C and potassium. The chickpea flour adds protein and fiber, making these fritters a satisfying vegetarian option.
Frequently Asked Questions
Related Recipes You Might Enjoy
- Parippu Vada Recipe – Another crispy South Indian fritter
- Air Fryer Roasted Cauliflower – For more vegetable-based dishes
- Mint Rice (Mint Pulao, Pudina Rice) – A perfect accompaniment
Remember, the key to perfect zucchini fritters lies in the details – proper draining, seasoning, and patience while cooking. Don’t rush the process, and you’ll be rewarded with crispy, flavourful fritters that’ll have everyone asking for seconds!
What’s your favourite way to serve zucchini fritters? Drop a comment below – I’d love to hear your variations and serving suggestions!
