We wanted to make a vegan version after our Sweet Potato Quinoa fritters were so successful. We tried a few different flavors and found that the zucchini dill was our favorite!
To keep the plant-based and Gluten-free, we swapped out eggs with chickpeas. The result? Tender, robust fritters that are versatile and easy to make. We’ll show you how to do it!
Zucchini Fritters: Their Origins
The origin of zucchini fritters is unknown, but they’re popular in Italy (where they go by the name murder) and Lebanon (where eggs Koussa).
How to make Zucchini Fritters
Our version of zucchini fritters begins with quinoa, shredded zucchini, and eggs.
It’s best to make the quinoa 2-3 days ahead (or use leftovers from other recipes) so that it can cool down completely and be ready to use.
There are several ways to shred the zucchini. You can use the grater on your food process to shred zucchini quickly. The coarse side of the box grater works as well.
When the zucchini is shredded, squeeze out any excess moisture to make the fritters crispier.
To add flavor and remove moisture, saute the zucchini in a mixture of onion, garlic, salt, and pepper. Add spinach for an extra boost of green!
It’s easy to make chickpea eggs by mixing chickpea powder with water and stirring until a paste forms. It works as a binding agent to hold the zucchini fritters in place.
To give it a fresh and herbaceous flavor, the sauteed vegetables, cooked quinoa, and chickpea “eggs” are combined with dill.
The final step is to add gluten-free flour. This will help the batter dry and produce perfectly cooked fritters.
These cakes are best cooked in a skillet until both sides have a golden color. They can also be crisped up by baking them after frying.
Ingredients
- 2 cups cooled and cooked quinoa
- The recipe calls for 2 cups of shredded zucchini.
- Avocado or coconut oil plus additional for cooking
- Half a cup of finely diced onions
- Four cloves garlic, minced
- Use one pinch of each black pepper and sea salt
- We prefer spinach.
- 1/2 cup chickpea flour
- 1/4 cup of water
- Add more salt to taste. 1/4 teaspoon sea salt is a good starting point.
- 1/4 cup fresh dill
- Use up to 1/2 cup Gluten-free Flour Blend
FOR SERVING optional
- Sauce (such as coconut yogurt or hummus or garlic and dill sauce).
- Fresh dill
- Lemon wedges
Instructions
- Prepare the quinoa if you haven’t already done so. 2/3 cup of uncooked quinoa yields 2 cups of cooked.
- Use the coarse side on a box grater or the attachment for a processor to shred the zucchini. As per the original recipe, measure out 2 cups. Transfer the mixture to a towel and squeeze in excess moisture. Set aside.
- On medium heat, heat a large pot/pan with a rim. Once oil (or hot water) is heated, add onion and garlic. Add a pinch of pepper and salt. Sauté for 3-4 minutes while stirring often or until onion is fragrant and tender. Sauté zucchini for two more minutes. Add the chopped greens and stir until they wilt. Set aside.
- In a small bowl, combine chickpea powder and water. Mix well. The paste should be runny. Texture can be adjusted as necessary. Set aside.
- Add the sauteed vegetables to a large bowl. Then add the quinoa that has been cooked and cooled, along with salt and fresh dill. Stir. Add the chickpea mix and stir. Add gluten-free wheat flour and mix until combined. The mixture should be slightly tacky but still moldable. If the mixture is too wet, add more gluten-free powder.
- In the meantime, heat a large-rimmed skillet over medium heat (we prefer cast iron). Heat a large skillet with a rim on medium heat. We like cast iron.
- Add a small amount of oil to the pan once it is hot. Then, add enough cakes so that they fit comfortably without being crowded. Pan fry until golden, about 4 minutes per side.
- Optional For crisper fritters, continue baking at 400 degrees F (204 C) for another 10-15 minutes.
- Serve with your choice of garnishes, including fresh dill, garlic-dill sauce, or dairy-free hummus.
- Cover leftovers and store them in the fridge for 3-4 days or the freezer for up to a month. Reheat over medium heat on the stovetop, in an oven at 350 degrees F (176 Celsius), or in the microwave until hot. Thaw if frozen before reheating.
