They work great for breakfast, as a snack, a workout recovery, lunch, or even dinner. These little fritters can be stored in the fridge for up to 3 days or you could even freeze them.

Zucchini Fritters with Vegan Cucumber Raita [Vegan]





For the Fritters:

  • 2 cups zucchini, grated
  • 2 tablespoons coconut oil
  • 1/2 cup onion, grated
  • 3 cloves garlic, minced
  • 2 cups spinach, chopped
  • 1 can (14oz or 398 ml) chickpeas
  • 1/2 cup cornmeal
  • 1 teaspoon cumin
  • Pinch salt and pepper

Cucumber Raita (Indian Cucumber Salad) Ingredients

  • 1 cup English cucumber, finely cubed
  • 1 cup vegan plain yogurt
  • 1 teaspoon fresh dill
  • 1 clove of garlic, pressed
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne
  • Salt


For the Fritters:

  1. Heat a frying pan over medium heat add coconut oil, zucchini, onion, and garlic. Sauté for 3-4 minutes, stirring frequently, or until soft.
  2. Then, add spinach until wilted approximately 2-3 minutes. Strain then gently dry with a paper towel to remove any excess water.
  3. To a large mixing bowl, add chickpeas and mash with a potato masher or the back of a fork until your chickpeas are uniform. Then, add your sautéed veggies, cornmeal, and seasoning. Roll up your sleeves and get in with your hands to produce a well-combined mixture. It should tacky yet mouldable mixture. Add more cornmeal as needed.
  4. Form into 1-inch-thick by 4 in in diameter patties.
  5. Over medium-high heat, add oil to the pan. Then, when it sizzles add in your fritters without crowding. Fry until brown, approx. 4 minutes on each side.

For the Cucumber Raita:

  1. In a small bowl, add all your ingredients for the Cucumber Raita.
  2. Top raita over your fritters and serve!