Crunchy Vegan Gluten-Free Zucchini Fritters
These crunchy vegan zucchini fritters are made with gluten-free chickpea (or almond) flour for easier digestion and a healthier kick. They're loaded with nutrition and taste beyond delicious with the perfect balance of herbs and spices.
Ingredients
- 4 cups zucchini, grated
- 1 tsp. sea salt
- 1 cup chickpea or almond flour
- 1 tbsp. nutritional yeast
- 1 tsp. baking powder
- 1 tbsp. coconut oil or avocado oil
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. onion powder
- 1 tsp. garlic powder
- 1/4 tsp. dried oregano
- 1 ripe avocado
- 2 tbsp. fresh dill, chopped
- 1 tsp. onion powder
Instructions
- Sprinkle grated zucchini with salt and let sit to "sweat" for 5 minutes.
- Using your hands, squeeze out any excess liquid from the zucchini and pour out of the bowl. Keep doing so until there is very little water left and the zucchini starts to feel dry.
- Add chickpea or almond flour, nutritional yeast, coconut or avocado oil, baking powder, black pepper, onion powder, garlic powder, and oregano.
- Stir well until everything is combined.
- Heat a non-stick skillet over medium heat and lightly grease with coconut or avocado oil.
- Scoop about 1/4 cups worth of batter and place in pan. Flatten slightly. You should be able to fit about 4-5 in a pan.
- Cook until they start to brown along the edges, about 3-4 minutes. Flip, and cook until golden. Set aside.
- Repeat with the remaining batter.
- While the patties cook, you can prepare the avocado dill dip by mashing the avocado with the dill and onion powder.
- Enjoy!
Notes
You can alternatively cook these in an oven by using the following instructions:
- Shape the batter into patties (about 1/4 cups worth for each patty)
- Bake at 400 F/ 205 C for about 10-12 minutes on each side.
- Serve with avocado dill dip.