Made with summer veggies and tantalizing spices, this dish is a must for your weeknight dinner menu. While traditional fritter recipes call for eggs, this vegan-friendly version uses chickpea flour as a binder. Crispy and golden brown on the outside, these fritters offer a soft and flavorful bite. Given how simple they are to make, feel free to double up the recipe for large crowds—after all, once everything is grated and chopped, all you need is a bowl and a pan! You can serve with sliced avocado, chunky salsa and spicy cashew cream. But for a real treat, pair these savory pancakes with dairy-free sunflower tzatziki sauce.
Makes 8-10 fritters
Ingredients
3 medium zucchinis, grated
4 garlic cloves, minced
4 stalks green onion, finely chopped
2 Tbsp. chopped dill
2 Tbsp. chopped cilantro
3/4 cups chickpea flour
3/4 cup bread crumbs (use gluten-free if needed)
1/2 tsp. salt, or to taste
1/4 tsp. ground black pepper, or to taste
1 tsp. Vitacost Organic Ground Cumin
1/4 tsp. cayenne pepper, or to taste
Cooking oil spray
Directions
1. Transfer grated zucchini to colander. Sprinkle with salt and set aside for 10 minutes to release moisture. Squeeze as much water as possible from zucchini and transfer to large bowl.
2. Add minced garlic, chopped green onion, dill and cilantro. Mix to combine. Add chickpea flour, bread crumbs, salt, black pepper, cumin and cayenne pepper. Mix until well combined.
3. Coat skillet with cooking oil spray and heat over medium. Using hands, roll lemon-sized balls from mixture and flatten into fritter shape.
4. Cook each side for 2 to 3 minutes or until light golden brown in color. Serve hot with dip of your choice.