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Spicy Zucchini Fritters [Vegan, Gluten-Free]

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Zucchini are such versatile vegetables. You can fry them, steam them, stir-fry them, spiralize them into zoodles, even bake them into bread! In this particular recipe, zucchini are coated in rice and chickpea flour, seasoned generously, and fried. Top with your favorite creamy non-dairy dressing and serve with a side salad for a yummy, filling meal!

Spicy Zucchini Fritters [Vegan, Gluten-Free]





Cook Time



  • 2 cups zucchini, grated
  • 2 tablespoons rice flour
  • 4 tablespoons chickpea flour
  • 1/2 teaspoon red chili powder
  • 1/4 teaspoon turmeric powder
  • 1 green chili, de-seeded and chopped finely
  • Salt, to taste
  • Oil, to fry


  1. Add a pinch of salt to the grated zucchini and let it sit for 5 minutes in a colander.
  2. Squeeze the liquid from the zucchini and transfer to a bowl.
  3. Add rice flour, chickpea flour, red chili powder, turmeric, green chili, and salt.
  4. Mix well to combine.
  5. Heat oil in a small pan.
  6. Drop spoonfuls of batter into the oil and fry over medium-low heat until browned on both sides.
  7. Drain over paper towels and serve hot.

Nutrional Information

Total Calories: 219 | Total Carbs: 41 g | Total Fat: 2 g | Total Protein: 11 g | Total Sodium: 42 g | Total Sugar: 8 g

Per Serving: Calories: 110 | Carbs: 21 g | Fat: 1 g | Protein: 5 g | Sodium: 21 mg | Sugar: 4 g

Calculation not including salt to taste or frying oil.





Exotic and everyday foods with a Indian twist. Tina Dawson is a food blogger, food stylist and food photographer from India who loves adding an Indian twist to recipes from around the world. She loves to bake and spends every waking minute scouring the world for interesting and delicious things to eat. Her blog Love is in my tummy is a catalog of recipes - featuring both exotic and everyday foods - and culinary travel stories, where every meal becomes a journey.



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12 comments on “Spicy Zucchini Fritters [Vegan, Gluten-Free]”

Click to add comment
9 Months Ago

thank you so much I love this recipe. I kicked it up a notch with a little cayenne and chopped onions yummy

Wicked Commander
9 Months Ago

Thank you for this cool recipe!
I made these slightly differently (the flours in the recipe are impossible to find here where I live and I like to add more spices). I used what I had in the kitchen besides the base recipe.

Instead of the flours in the recipe, I used 14 tablespoons of t-500 white wheat flower.
I also added a tablespoon of ground coriander, 2 cloves of garlic, one smaller onion, 2 teaspoons of turmeric (I really love a lot of turmeric) and 1 and a half teaspoon of dried oregano.

Delicious! Keep up the good work with your recipes! Looking forward to more from you! :)

Vicky Lynne Sturman
1 Years Ago

That's one happy fritter

Brooke Rochester
1 Years Ago

Jay Pleckham

Jay Pleckham
31 Aug 2016

Damn we never made the chips

Amy Scott
1 Years Ago

Lucy - another courgette recipe to keep up your sleeve

Sue Anthony
1 Years Ago

Thank you, my rather large harvest of marrow, zucchini, squash and pumpkin are going to be tried out with the recipe.

31 Aug 2016

What a great idea Sue..

Sue Anthony
1 Years Ago

Thank you, my rather large harvest of marrow, zucchini, squash and pumpkin are going to be tried out with the recipe.

Buckley Page
1 Years Ago

Bethany...another one!

Alexandra Raad
1 Years Ago

Thank you so much for the delicious recipes! You inspire us and make vegan food exciting.

1 Years Ago

Looks great. Do you need to deep fry the fritters?


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