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]

$2.99
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Calories

110

Serves

2

Cooking Time

15

Ingredients

  • 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

Preparation

  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.

Nutritional 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. Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


Comments

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  1. 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! :)

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