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.
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.