High-Protein Zucchini Chickpea Fritters 🥒 | Gluten-Free, Vegetarian & Crispy Snack

These zucchini fritters are crispy on the outside, tender in the center, and bursting with fresh, herbaceous flavor. With a base of chickpea flour and zucchini, they’re not only gluten-free and vegetarian, but also high in plant-based protein. Whether you’re making a light lunch, a savory snack, or a party appetizer, these fritters are bound to become a new go-to.

Why You’ll Love These Zucchini Fritters

These aren’t your average veggie fritters. The secret lies in the chickpea flour, which lends a rich, nutty flavor and hearty texture while soaking up the moisture from the zucchini without making them soggy. A hint of Dijon mustard, a touch of lemon juice, and aromatic herbs give them an edge that’s anything but bland. And did we mention there’s no deep frying involved?

Whether you’re looking for a gluten-free snack or a meatless main dish, this recipe ticks all the boxes.

The Perfect Way to Use Up Summer Zucchini

Zucchini tends to multiply in gardens and grocery shelves mid-summer, and if you’ve ever found yourself with more than you know what to do with, this recipe is your solution. Unlike baked breads or zoodles, these fritters transform zucchini into something golden and crave-worthy.

Plus, they’re easy to make ahead, meal prep-friendly, and pair well with everything from salads to soups to creamy dips.

Key Ingredients and Substitutions

Let’s break down the major players that make this recipe shine:

• Zucchini (6 cups grated): Choose firm, fresh zucchini. There’s no need to peel them—just grate and go. You can use a box grater or food processor.
• Chickpea Flour (1½ cups): This not only binds the fritters but adds structure and protein. It’s naturally gluten-free and gives the fritters that golden crispiness.
• Gluten-Free All-Purpose Flour (½ cup): Helps balance the density of chickpea flour for a better texture.
• Tahini or Sour Cream (2 tbsp): Tahini keeps things dairy-free with a creamy, nutty flavor. Sour cream works just as well for a richer taste.
• Lemon Juice (2 tbsp): Adds brightness and balances the richness.
• Dijon Mustard (2 tsp): Enhances the depth and adds a slight tang.
• Herbs (¼ cup chives or green onions): Fresh herbs wake the flavor up. You can also add parsley, dill, or cilantro.
• Fennel Pollen + Celery Seed (½ tsp each): These elevate the flavor with a subtle aromatic touch. Optional but fantastic.
• Salt & Pepper: Season generously! The salt also helps pull moisture from the zucchini.

Prepping the Zucchini: The Most Important Step

Do not skip this step. Grated zucchini has a high water content, and if you don’t allow it time to release its moisture, you’ll end up with soggy fritters that fall apart.

Here’s what to do:

1. Grate the zucchini using a box grater or food processor.
2. Toss it with the salt in a bowl, then let it sit for 15-20 minutes.
3. While it rests, the salt will naturally draw out excess water. The chickpea flour will soak that up during mixing.
4. You can press down gently with a paper towel or clean cloth to blot if you like, but no wringing required—the mixture should stay moist for best texture.

How to Mix the Fritter Batter

Once your zucchini is salted and resting:

1. In a separate bowl, whisk together the lemon juice, tahini (or sour cream), and Dijon mustard until smooth.
2. Add all ingredients—including the zucchini and herb mixture—into a large bowl.
3. Use a spatula or clean hands to combine until everything is evenly incorporated. The mixture will feel wet but should hold its shape when scooped and flattened.

Let it sit again for about 10 more minutes if it looks too loose—the chickpea flour thickens as it hydrates.

Cooking Method: Pan-Fried Perfection

Forget deep frying—these fritters crisp beautifully in a skillet with just a thin layer of oil. Here’s how:

1. Heat a non-stick or cast iron skillet over medium-high heat with avocado or coconut oil (both handle high heat well).
2. Use a cookie scoop or ice cream scoop to portion the batter into the pan. Flatten with a spatula into fritter shapes.
3. Cook 3-4 minutes per side, flipping when golden brown.
4. Transfer to a plate lined with paper towels to absorb excess oil.

Pro Tip: If your fritters brown too fast but remain soft inside, reduce the heat slightly and cover the skillet loosely for the second side to help steam the middle.

Serving Suggestions: Build the Plate

These fritters are surprisingly versatile. Serve them with:

• Creamy Tzatziki Sauce (yogurt, cucumber, garlic, dill)
• A dollop of sour cream or vegan yogurt
• On top of a grain bowl or salad with lemon vinaigrette
• Inside a wrap or pita with lettuce and hummus
• As a party appetizer with dipping sauces like tahini garlic or lemon aioli

Meal Prep & Storage Tips

These fritters are just as good the next day, making them perfect for meal prep.

• Refrigerate: Store in an airtight container for up to 4 days.
• Reheat: Re-crisp in a dry skillet or toaster oven.
• Freeze: Lay flat on a baking sheet, freeze, then transfer to a zip-top bag. Reheat from frozen in the oven or skillet.

They’re also great for lunchboxes or a quick dinner on busy nights.

Troubleshooting & Pro Tips

• Too wet? Add a bit more chickpea flour or let the batter sit longer to absorb.
• Too dry? Add a touch of lemon juice or water to loosen the mix.
• Falling apart? Make sure the batter is cohesive and don’t rush the first flip. Let that golden crust form.

Make It Your Own

This recipe is flexible. Try these variations:

• Add cheese: A handful of crumbled feta or shredded parmesan for more richness.
• Make it spicy: Add chili flakes or minced jalapeño.
• Switch herbs: Basil, dill, parsley, or mint work beautifully.
• Add carrots: Mix in grated carrots for color and extra veggies.

Final Thoughts

These crispy zucchini fritters are everything a veggie fritter should be: simple, flavorful, satisfying, and packed with goodness. Whether you’re feeding a crowd, cleaning out the fridge, or just craving something savory and crisp, this recipe delivers.

And best of all? They’re totally gluten-free, vegetarian, and endlessly customizable. Once you try them, you’ll want to make a double batch every time.

Let us know your favorite way to serve them—and don’t forget to pin or share!

Crispy Zucchini Fritters

These crispy zucchini fritters are gluten-free, vegetarian, and made with chickpea flour for a protein-packed twist. Lightly pan-fried to golden perfection, they’re tender on the inside, crispy on the outside, and bursting with flavor from fresh herbs, lemon, and Dijon. Ideal as an appetizer, snack, or light meal, these easy fritters are a great way to use up summer zucchini and come together quickly without deep frying.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 25 minutes mins

Resting 15 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Appetizer

Cuisine Mediterranean

Servings 12 fritters

Calories 110 kcal

Ingredients

  

Main Ingredients

• 6 cups zucchini grated or julienned (about 4–5 medium zucchinis)
• 1.5 cups chickpea flour
• 0.5 cups gluten-free all purpose flour such as Bob’s Red Mill
• 2 tablespoons lemon juice freshly squeezed
• 2 tablespoons tahini or sour cream
• 2 teaspoons Dijon mustard
• 0.25 cups chives or sliced green onions
• 1 teaspoon salt
• 0.5 teaspoons fennel pollen
• 0.5 teaspoons celery seed
• black pepper freshly ground, to taste
• avocado oil or coconut oil for pan-frying

🎓 Are You 18–24?

You Are Eligible For $0 Prime Trial!

6-month trial at no cost + limited-time 5–10% cashback

Get It Now!

Instructions

 

Zucchini Fritter Preparation

• Grate or julienne the zucchini. Transfer to a large bowl and mix with salt. Let rest for 15–20 minutes to allow moisture to release.
• In a separate small bowl, whisk together lemon juice, tahini (or sour cream), and Dijon mustard until smooth.
• Add chickpea flour, gluten-free flour, chives (or green onions), fennel pollen, celery seed, and black pepper to the zucchini. Pour in the lemon juice mixture and stir or mix with hands until evenly combined. Let sit for another 10 minutes if needed to thicken.
• Heat a non-stick or cast iron skillet over medium-high heat and add a small amount of avocado or coconut oil.
• Use an ice cream scoop or spoon to portion the mixture into the skillet. Flatten each scoop into a fritter shape with a spatula.
• Cook fritters for 3–4 minutes per side, until golden brown. If browning too quickly, reduce heat slightly to ensure centers cook through.
• Remove cooked fritters and place on a paper towel-lined plate to absorb excess oil. Repeat with remaining mixture.
• Serve warm with optional toppings like tzatziki, sour cream, or yogurt sauce.

Notes

• Make sure to let the zucchini sit after salting to release moisture.
• Use a non-stick or cast iron pan to avoid sticking.
• The batter should be moist but hold its shape when scooped. Add more chickpea flour if it’s too wet.
• Great served with tzatziki, sour cream, or inside wraps.

Keyword zucchini fritters, gluten-free fritters, chickpea flour fritters, vegetarian snacks, healthy zucchini recipe, easy fritter recipe, plant-based fritters