Looking for a simple, flavorful way to use up the last of that fresh summer zucchini? Or maybe to increase your daily veggie intake with a wholesome snack?
Then these no-egg zucchini fritters are the perfect solution!
Packed with wholesome ingredients like chickpea flour (making it gluten-free!) and a touch of sesame tahini for a creamy texture, these fritters come together in no time.
With a hint of spice from cayenne pepper and dry mustard, plus a zesty kick from lemon juice, they're anything but boring. Toss in some fresh green onions, and you've got a delicious, crispy fritter that's perfect for any meal.
Best of all, they're gluten-free, vegan, and bursting with garden-fresh flavor and goodness!
VEGAN ZUCCHINI FRITTERS RECIPE
INGREDIENTS
- 3 cups grated zucchini, yellow or green, unpeeled, ends trimmed (use large holes of a standard grater)
- 1 Tbsp. sesame tahini
- 3/4 to 1 cup chickpea flour
- 1 tsp. dry mustard (optional)
- 1 tsp. cayenne pepper
- 1 Tbsp. lemon juice
- 3-4 Tbsp. sliced green onions with green stalk
- 1/2 tsp. sea salt
- Ranch dressing with our new ranch seasoning blend
DIRECTIONS
- Start by grating the zucchini into a bowl.
- Add the tahini and chickpea flour and mix it well.
- Add the mustard, cayenne pepper, and lemon juice.
- Stir the mixture well and let it stand for 5-10 minutes so the chickpea flour can absorb the moisture from the zucchini and become the binder ingredient for the fritters.
- While that is sitting, make your ranch dressing. Get the recipe here!
- Add olive oil to a skillet and bring to medium heat.
- With a spoon or spatula, scoop about a palm-size of the fritter mixture, add it to the pan, and brown for 3-4 minutes on each side.
- Top with the ranch dressing and serve immediately!
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