These easy, healthy Gluten-Free Vegan Zucchini Fritters are made with chickpea flour for added nutrition and depth. Packed with the perfect blend of spices, these delightful vegan fritters are beyond DELICIOUS, too!
I’m kind of obsessed with chickpea flour. Chickpea flour is extremely versatile & suits both sweet and savory dishes alike. So, when I recently had some zucchini on hand, I knew exactly what I was making! These vegan zucchini fritters made with chickpea flour are SUPER easy to throw together and genuinely have the perfect spice blend, making them addictively flavorful, too!
You should also check out this cauliflower fritters recipe that I highly recommend.
These Vegan Zucchini Fritters are
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Crispy on the outside, pillowy in the middle. A textural delight!
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Easy to make.
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Filled with simple, wholesome ingredients.
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Packed with flavor.
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Rich in protein and fiber.
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Versatile, and are great served on their own or alongside a variety of dishes or dips.
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Gluten-free, dairy-free, vegan, egg-free, soy-free, nut-free, sugar-free.
Vegan Fritter Ingredients
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Zucchini
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Garlic.
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Oregano.
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Cumin.
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Chili powder.
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Olive oil.
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Salt.
How to Make Vegan Zucchini Fritters
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Grate zucchini. Squeeze excess liquid out.
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Mix with remaining ingredients.
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Stir well.
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Form into patties and cook in an oiled skillet until both sides are golden.
See step by step process photos below:
Top Tips for Making Gluten-Free Vegan Zucchini Fritters
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Keep in mind: the more liquid squeezed out of the zucchini, the drier it is, the crispier the fritters will be. The wetter the batter, the softer the fritters will be.
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Nutritional yeast adds some depth of flavor (and nutrition) to these fritters, but it can be omitted if you are not a fan! No other modifications needed.
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These spices lend themselves to my absolute favorite zucchini fritter flavor combo, but the base of this fritter recipe will work with any spices of your choosing. If you feel a desire, there is room to play around! If you do, I would love to hear about it in the comments.
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You can make the fritter batter ahead of time and store in the fridge for up to 24 hours before cooking.
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These fritters store well in air tight containers in the refrigerator for up to one week.
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To re-heat, place in a lightly greased skillet with a lid over medium heat and cook until warmed throughout OR place in a 375 F oven until warmed throughout.
Ways to Enjoy Healthy Vegan Fritters
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On their own as quick appetizer, meal or snack.
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Alongside your favorite condiments. We like: vegan sour cream, sriracha, vegan mayo, salsa, guacamole or marinara sauce.
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Use fritters on top of salads or inside wraps.
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On sandwiches.
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Served alongside soup or chili.
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Served alongside other sides dishes.
More Gluten-Free Squash Recipes
Instant Pot Three Sisters Soup Recipe (Vegan + Gluten-Free)
Butternut Squash Coconut Curry Rice Noodle Soup
Gluten-Free Coconut Flour Zucchini Bread
Calabacitas Galette With A Chickpea Polenta Crust (Gluten-Free)
If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest's "tried it" feature, or take a photo, & tag me on Instagram and I'll share it! Thank you so much! <3
📖 Recipe
Vegan Zucchini Fritters (Gluten-Free)
Ingredients
- 2 large 3 medium or 4 small zucchini, grated (about 4 cups)
- 1 1/2 teaspoons sea salt or pink salt
- 1 cup chickpea garbanzo bean flour
- 2 tablespoons nutritional yeast
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon baking powder
- 1/2 teaspoon cumin seeds or ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground oregano
- 1/4 teaspoon freshly ground black pepper
Instructions
- Grate zucchini into a large mixing bowl. Sprinkle with salt. Let sit for 5 minutes.
- Using your hands, squeeze the zucchini and gently pour the excess liquid out of the bowl. Repeat until very little liquid remanins and the zucchini is starting to feel a bit dry.
- Add remaining ingredients to bowl.
- Stir vigorously until all is well combined.
- Optionally, check the saltiness level and (being a vegan batter) salt to taste as needed.
- Heat a non-stick skillet over medium heat, lightly grease with olive oil.
- Using wet hands or an ice cream scoop take about golf ball sized portions of batter and place in the pan. Flatten slightly with a spatula. (I can usually cook 4-5 at a time.)
- Cook until all is turning golden, usually about 3-5 minutes. Flip, and cook until golden. Set aside.
- Repeat with all remaining batter.
- Enjoy!
Miriam says
Hello!
If I don't have chickpea flour, can I use plain ol' eggs instead?
Kristen Wood says
Hi Miriam - that would probably work well, though would probably work better with a touch of any sort of flour. If just using eggs, I would advise using three or if using a 1/2 cup flour, 2 eggs. I hope this helps.
Miriam says
Thanks for the quick reply! Unfortunately I had already made them - 2 eggs, 1/2 cup arrowroot starch.
Do not do this! They're still baking, but so far they are a gummy, delicate (albeit DELICIOUS) mess and I'm trying to save them for a dinner party tonight! Some advice; just follow the recipe, it's perfect the way it is.
Kristen Wood says
Ah, I'm sorry to hear that! Yes, starch does operate a bit differently. I appreciate the kind rating. 🙂
Carolyn Lepiscopo says
Any recommendation on a different flour that is gluten-free but not a bean (my son is allergic).
Kristen Wood says
Hi, Carolyn - tapioca starch or any gluten-free all purpose blend that your son can have will work just fine here. I hope this helps. 🙂
Julie Pratt says
I’ve made these several times now for gatherings where I need to bring an appetizer. They impress even the most sceptical people. Always a raving hit!!
Kristen Wood says
I'm so happy to hear that! Thank you for sharing. 🙂
Emily Rachel Star says
I loved these! Skipped the oregano and used a very hot (I think thai) chili powder. Used a mix of gochujang, black (chianking) vinegar, apple cider vinegar, and tamari as a dipping sauce. How bad of an idea is it to make 1/2 the yield, refrigerate 1/2 the batter, and make the rest the next day?
Kristen Wood says
Hi, Emily! I'm so happy to hear that. 🙂 Yes, you most definitely can refrigerate the batter for a few days before cooking. Thanks again!
Emily says
thanks so much for sharing your know-how! this is worked way better than I would have expected for breakfast the next day - I'm new to chickpea flour. I have a feeling that these will be in my regular rotation!
Kristen Wood says
I'm so happy to hear that!Thank you for sharing. 🙂
Christina says
Can these be kept in the refrigerator or freezer? What is the best method to reheat? Thanks!
Kristen Wood says
Hi Christina! Yes, they can be stored in the fridge or the freezer. The fridge for about a week or the freezer for up to 6 months. You can reheat in an oiled skillet over medium heat until warm and crispy or in a 400F oven for about 15 minutes or until warm and crisp. I hope this helps!
Melissa GC says
Best zucchini recipe I have ever tried! This recipe is definitely a keeper! The straight up chickpea flour is an awesome idea. I baked these on parchment paper in the oven and they stick pretty good to the paper. Next time I will spray the parchment with a bit of oil and I am certain they will come off easier.
Elham M says
We’ve been having trouble getting my toddler grandson eating any vegetables and this worked as a charm.
Thank you
Kristen Wood says
I'm so very happy to hear that! Thank you for stopping by and sharing! 🙂
Marnie Braverman says
Can I make these in the air fryer? Any adjustments I need to make to the recipe? What temp and how long to cook?
Kristen Wood says
Hi! Yes, you can. Make sure to grease/spray the air fryer basket well before placing the fritters. Make sure they are not touching, too. Air fry at 360F for about 10 minutes, give or take. I hope this helps! 🙂
Tay says
just wanted to drop a comment and say this recipe was a great base, even though i didn't have the right ingredients. i started making them when i realized i was out of dried chickpeas, so i replaced it with lentil flour + corn meal and they turned out DIVINE!
Rachel SAG says
Have probably made this six or more times in the last two weeks. I think is as much a reflection of how good the recipe is as how bountiful our zucchini harvest has been. Definitely a favourite way to use zucchini. Thanks for sharing.
Kristen Wood says
Hi Rachel — this makes me so happy to know! I really appreciate you taking the time to share. 🙂
Joni says
Is it possible to use a different gf flour?
Kristen Wood says
Yes, most certainly! Just keep in mind, different flours lend themselves to different textures. I find mixes with xanthan gum or a large amount of starch to lend an almost chewy texture to fritters, for instance. But you can replace with a 1:1 ratio! 🙂
Joni says
Good to know! Thank you!
Debra Duncan says
I made these tonight for an assortment of vegans and carnivores. I served them with smashed avocado and a red bell pepper/capsicum salsa and a side of fries. Even the most sceptical person gobbled them down and asked for more. They held together well, and were delicious.
Kristen Wood says
That makes me so happy to hear! Thank you for taking the time to share. 🙂
Julie says
Just made these! I added a bit of smoked paprika because I’m obsessed with that stuff. Very tasty! I plan to warm and crisp in air fryer and make sandwiches with these!
Kristen Wood says
What fabulous ideas! Thanks so much for sharing. 🙂
Kay says
How much fluid for the batter? Did I miss it?
Kristen Wood says
Hi Kay - the 2 tablespoons of olive oil is the liquid added to the batter. That combined with the natural moisture remaining in the zucchini and using wet hands to shape the patties is just enough for these fritters! 🙂
Nikki Kline says
Question. The two tbsp olive oil that’s called for in the recipe goes in with the zucchini and dry ingredients, right? Or is the 2 tbsp olive oil to go in the pan used for frying?
Kristen Wood says
Hi Nikki,
The oil goes in with all other ingredients, correct!
-Kristen
N says
Thank you for responding so quickly! I understand now.
Mayra Dasilva says
Could you bake these?
Kristen Wood says
Hi Mayra! Yes, most definitely! I recommend using a parchment paper lined baking sheet @ 400F (200C) for 20 minutes, flipping halfway through. I hope this helps! 🙂