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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]

$2.99
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Serves

3

What Ingredients Do You Need To Make 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

How To Make Zucchini Fritters with Vegan Cucumber Raita [Vegan]

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!
$2.99
Save Trees. Print Less. But if you must, we charge $2.99 to encourage less waste


    About The Author

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    Katia Martin

    See My Recipes

    In her struggles with her health, Katia Martin has been exploring a wide variety of alternative recipes for the growing numbers of individuals struggling with allergies or sensitivities to gluten, dairy, or those leading a vegan lifestyle. She creates every recipe with care to be wholesome and to not feel restricted in your diet. These recipes have helped her with her health issues, and now she’s sharing them with you.

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