Vegan Chickpea Flour Zucchini Fritters (Gluten-Free)

Golden chickpea flour zucchini fritters are crisp at the edges, tender in the center, and packed with savory flavor from green onions and Sriracha. The straightforward skillet recipe is vegan, gluten-free, and grain-free, with no eggs or deep-frying required.

Vegetable fritters occupy a far more useful corner of the fritter universe than their sugar-glazed, deep-fried cousins. Despite residing in the South, I remain miserable at deep-frying anything and everything, so the fritters I make at home are decidedly more weeknight-friendly: savory, skillet-cooked, and requiring only a modest amount of oil.

Think of these chickpea flour zucchini fritters as glorified pancakes, in the reliable possible sense. Stir together an straightforward batter made of plain ingredients, spoon it into a hot skillet, and practice your most basic pancake-flipping skills. The result is a generous batch of golden fritters with crisp edges and tender, zucchini-rich centers.

Chickpea flour is the ingredient that makes the recipe especially good. I wrote an entire cookbook devoted to it, so it is no exaggeration to say that I am obsessed with it :). Here, its earthy, nutty flavor leans into the savory zucchini, while its binding power eliminates the need for eggs or a blend of specialty flours.

There is one nonnegotiable step: drain the zucchini thoroughly. Zucchini contains an astonishing amount of water, and squeezing out that excess moisture is what separates a properly browned fritter from a soggy little pancake. Give the zucchini its 30-minute rest, squeeze with gusto, and the skillet will do the rest.

Why You’ll Love This Recipe

• Straightforward and familiar:The method is much like cooking pancakes, with no deep-frying or complicated technique.
• Naturally egg-free:Chickpea flour binds the fritters without eggs.
• Vegan, gluten-free, and grain-free:The short ingredient list works for several dietary needs. Use ingredients labeled or certified gluten-free when cross-contact is a concern.
• Full of zucchini:Two pounds of grated or shredded zucchini make a generous batch of 21 fritters. Use up your late-summer bounty!
• Savory and satisfying:Chickpea flour, green onions, and Sriracha give the mild zucchini plenty of character.
• Flexible:Omit the Sriracha for a mild version, or vary the fritters with fresh herbs and nutritional yeast.

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

• Zucchini:Use about four medium zucchini, coarsely grated. The zucchini must be salted, rested, and squeezed very dry before it goes into the batter.
• Fine sea salt:A portion draws excess water from the zucchini; the remainder seasons the batter.
• Chickpea flour:The sole flour and primary binder. Also known as besan or garbanzo bean flour, it adds an earthy, nutty flavor that suits savory fritters particularly well.
• Baking powder:Gives the dense vegetable batter a small amount of lift.
• Plain nondairy milk:Adds enough moisture to bring the batter together. Use a plain variety (any that you prefer or have on hand) so sweetness or added flavor does not compete with the savory ingredients.
• Green onions:Finely chop them so their fresh onion flavor is distributed throughout every fritter.
• Sriracha:Adds gentle heat and garlicky chile flavor. It can be omitted without changing the structure of the fritters.
• Cooking oil:A small amount is used to brown the fritters in batches. Olive oil and avocado oil are both suitable options.

How to Make Chickpea Flour Zucchini Fritters

Note that the complete instructions are also in the recipe card below.

1. Salt and rest the zucchini.Set a mesh sieve or colander over a large bowl and line it with a clean kitchen towel. Add the coarsely grated zucchini, sprinkle it with 1/2 teaspoon of the salt, and let it stand for at least 30 minutes.
2. Squeeze out the liquid.Gather the ends of the dish towel and squeeze the zucchini firmly over the bowl. Keep squeezing until you have removed as much excess liquid as possible. Discard the liquid and place the drained zucchini in a mixing bowl.
3. Mix the batter.Add the nondairy milk, green onions, chickpea flour, baking powder, Sriracha, and remaining salt. Stir with a wooden spoon until everything is evenly combined. The mixture will be much thicker than conventional pancake batter.
4. Cook the first batch.Heat 1 tablespoon of the oil in a large skillet over medium heat. Drop 1/4-cup portions of the zucchini mixture into the skillet and flatten each patty slightly. Cook in the pan until golden and crisp, about 3 minutes per side. If a fritter remains very thick after you turn it, press it gently with the spatula so the center cooks through.
5. Finish the remaining fritters.Transfer the cooked patties/ fritters to a paper towel-lined plate, or a cooling rack. Repeat with the remaining batter, adding the rest of the oil as needed. To keep finished batches warm, place them in a 200°F oven while you cook the rest.

Taste and Texture

The fritters have golden, lightly crisp edges and tender centers filled with zucchini and green onions. Chickpea flour adds an earthy, subtly nutty flavor and a more substantial bite than an all-purpose-flour batter (because it works as a vegan egg). Sriracha adds a mild background heat rather than overwhelming spice, while the green onions keep the overall flavor fresh and distinctly savory.

Storage

Let the fritters cool completely on a wire rack, then transfer them to an airtight container. Refrigerate for up to 1 week. They can be eaten cold from the fridge, or rewarmed in the microwave for 10 to 15 seconds. I have not tried to freeze the fritters.

Flavor Variations

• Fresh herb:Add anywhere from 1 to 3 tablespoons of finely chopped basil, parsley dill, or cilantro, or 1 teaspoon of minced rosemary to the batter.
• Carrot-zucchinifritters: Replace half of the zucchini with grated carrots. The carrots add sweetness as well as gorgeous color! Grated sweet potato can also be used.
• Mild fritters:Omit the Sriracha; no replacement is needed.
• Cheese-y fritters:Add 1 to 3 tablespoons of nutritional yeast for a slightly cheese-y flavor, as well as additional protein.
• Spiced fritters:Add a teaspoon of curry powder, smoked paprika, or ground cumins 1/4 teaspoon black pepper, or the spices you like to the batter.

Serving Suggestions

I love to serve the fritters warm as a vegetable side dish, as a savory snack, or solo as part of a light lunch or dinner (e.g., just add salad, a dollop of hummus or tzatziki, and bread). They are great as an appetizer, too. The leftovers are also satisfying and convenient straight from the refrigerator when a cold (a great savory snack!).

Tips for Success

• Do not skip the 30-minute draining time. It is essential for removing excess water from the zucchini.
• Place the lined sieve over a bowl deep enough that the bottom of the sieve does not sit in the released liquid.
• Squeeze the zucchini very firmly. The drier it is, the better the fritters will brown and hold together.
• Keep the portions to 1/4 cup and flatten them slightly so the centers cook at the same rate as the exteriors.
• Cook over medium heat. Excessive heat can brown the outside before the center is cooked.
• If a fritter is still thick after flipping, press it gently with the spatula.
• Keep completed batches warm in a 200°F oven while the remaining fritters cook.

Ingredient Substitutions

• Sriracha:Use 1/4 up to 1 teaspoon of your go-to hot sauce or smoked hot paprika, or a generous pinch of cayenne. Alternatively, omit it for a milder fritter.
• Cooking oil:Use any oil that you prefer in place of the avocado oil or olive oil. For example, safflower oil or coconut oil.
• Fresh herbs:Basil, dill, or cilantro can be added to vary the flavor.
• Chickpea flour:There is no alternative for chickpea flour. The chickpea flour supplies both structure and flavor.
• Nondairy milk:Use any plain nondairy milk you like, such as almond milk, cashew milk, soy milk or oat milk. If you do not need the recipe to be dairy-free, use regular dairy milk.
• Green onions.Use chopped chives (half the amount) in place of the green onions or 3/4 cup grated onion, pressed dry.

Frequently Asked Questions

Zucchini contains a great deal of water. Salting, resting, and firmly squeezing the grated zucchini removes excess moisture so the fritters can brown, hold together, and cook through instead of becoming soggy.

Yes. Set up the salted zucchini in the towel-lined sieve and refrigerate it overnight. Squeeze it very thoroughly before mixing the batter.

The fritters may be too thick, or the zucchini may still contain too much liquid. Use 1/4-cup portions, flatten them slightly when they go into the skillet, and press them gently with a spatula after flipping if needed. Cook over medium heat so the centers have time to cook before the exteriors become too dark.

Yes. Simply omit it for mild fritters; you do not need to replace it with another ingredient.

No alternate flour was verified for this recipe. Chickpea flour is both the binder and a major source of flavor, so another flour cannot be assumed to work as a direct one-for-one replacement.

Cool the fritters completely on a wire rack, then refrigerate them in an airtight container for up to 1 week. Enjoy them cold or rewarm them in the microwave for 10 to 15 seconds.