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    Home » Recipes » Snacks

    Zucchini fritters egg free, gluten free

    May 26, 2016 by Raks Anand 22 Comments / Jump to Recipe

    Zucchini fritters that is egg free, gluten free, with chickpea flour/ besan. Quick video, step by step pictures recipe.

    zucchini fritters recipe
    zucchini fritters

    Zucchini fritters are great for snack as well as dinner. You can pack this for snack box or lunch box as well for your kids.

    Check out this spicy pizza recipe with zucchini and my south Indian zucchini kootu recipe.

    Jump to:
    • Top tip
    • Recipe card
    • Step by step photos

    Off late buying zucchini often, though I know very few things to do with it. Like adding in pizza, quesadilla. Wanted to try more with it as we all like this veggie.

    Zucchini fritters were very tempting to hear, so googled for the recipe. Wanted to make it without all purpose flour, so thought of adding chickpea flour and it turned out awesome.

    Being a south Indian I made it taste more like bajji. But with zuchhini it was soft and loved the texture a lot.

    Aj and Vj both liked it too. I have made it twice ever since since I tried it. Great for evening snacking for kids and adults too.

    Since with more of veggie and less flour, you can have it without guilt. Use olive oil or less for more healthier version.

    zucchini fritters
    zucchini fritters

    Top tip

    • Use large grater for best texture.
    • Make the fritters thick for an eye appealing result.
    • Do not rest the batter after mixing as it will become watery and affects texture of the fritters.
    • I found using a julienne grater gives a great look and texture to the fritters as I have posted in my Instagram.
    • Also using more oil gives crispy golden result. if less, it will give soft result. View this post Instagram.

    https://www.instagram.com/p/BRuxypUgMJj/?utm_source=ig_web_copy_link

    Recipe card

    zucchini fritters recipe
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    Egg free zucchini fritters

    Zucchini fritters that is egg free, gluten free, with chickpea flour/ besan. Quick video, step by step pictures recipe.
    Course Snack
    Cuisine Indian
    Prep Time 10 minutes
    Cook Time 20 minutes
    Servings 12
    Cup measurements

    Ingredients

    • 1 Zucchini
    • ½ cup Chickpea flour or Gram flour
    • 1 tablespoon Rice flour
    • 1 teaspoon Red chilli powder
    • ½ teaspoon Black pepper
    • ⅛ teaspoon Asafoetida
    • ½ teaspoon Cumin seeds roasted & powdered
    • 1 tablespoon Plain yogurt / Curd
    • 1 pinch Cooking soda
    • Salt as needed
    • Oil – for shallow frying
    Prevent your screen from going dark

    Instructions

    • Wash, pat dry zucchini firstly and trim the end. You can leave the head as it will be easy to hold it while grating.
    • Use a grater with large hole best for this. If you have a julienne grater, you can use it.
    • Transfer to a mixing bowl and add all the rest of the ingredients except oil.
    • Mix to form a batter, no need for water as zucchini will leave out water which will be enough along with curd.
    • Heat a pan with oil (1 to 3 tablespoon according to your preference).
    • Spread 1 tablespoon full of batter in the pan like patties.
    • Reduce the flame to medium and cook for a minute.
    • Flip and cook other side too until golden. Regulate the heat so that when you drop the batter, it should sizzle then slow cook for crisp and golden result.
    • Once done, drain over a serving plate and repeat to finish the batter.

    Video

    Notes

    • Regulate the heat after flipping to make the fritters get done quickly.
    • I guess you can make it vegan too by skipping curd or using vegan curd.
    • I have added ½ cup besan here, but you can reduce or increase and experiment the quantity and make.
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    InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

    Step by step photos

    1. Wash, pat dry zucchini firstly and trim the end. You can leave the head as it will be easy to hold it while grating.
      1-grate-zucchini
    2. Transfer to a mixing bowl and add all the rest of the ingredients except oil. mix to form a batter, no need for water as zucchini will leave out water which will be enough along with curd.
      2-make-batter
    3. Heat a pan with oil (1 to 3 tablespoon according to your preference). Spread 1 tablespoon full of batter in the pan like patties. Reduce the flame to medium and cook for a minute. Flip and cook other side too until golden.
      3-cook
    4. Once done, drain over a serving plate and repeat to finish the batter.
      4-ready

    Serve hot with tomato chilli sauce or your favorite sauce. It tastes good even after cooled down and as such too.

    egg free zucchini fritters
    Egg free zucchini fritters

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    Reader Interactions

    Comments

    1. sai nirosha

      May 26, 2016 at 12:07 pm

      Awesome recipe!!! Will try this today..

      Reply
    2. Unknown

      May 26, 2016 at 4:37 pm

      Doesn't zucchini need to be peeled? I find the skin a little bit thick here.

      Reply
    3. Unknown

      May 26, 2016 at 4:39 pm

      Doesn't zucchini need to be peeled? I find the skin a little bit thick here.

      Reply
    4. Unknown

      May 26, 2016 at 4:39 pm

      Good recipe... Why do we need cooking soda??

      Reply
    5. Raks anand

      May 27, 2016 at 11:53 am

      Here I had no problem at all, I have never peeled skin in any recipe. And found most of the people doesn't peel too 🙂 But as you say it does look thick, but trust me it will get cooked easily.

      Reply
    6. Raks anand

      May 27, 2016 at 11:55 am

      It makes the fritters cook easily and crisp. Otherwise might be slightly sticky in the middle. You can may be test one and then if its fine you can skip too. I have to yet experiment with that

      Reply
    7. Mathew, Beena

      June 01, 2016 at 11:40 am

      Hi..Thank u for the recipe. It came out really well. And easy too..

      Reply
    8. Babu Ramani

      June 05, 2016 at 1:09 am

      My wife was I'll, I came home late, still I cud make it in 15 mins, it tasted excellent. My wife who is a real pain in terms of taste n trying out new dishes. She just luved it n got a kiss too.�� Thank u, so much.

      Reply
    9. Madhu

      June 28, 2016 at 11:03 am

      can we do this receipe with cucumber too

      Reply
    10. Raks anand

      June 28, 2016 at 11:11 am

      It may not work as cucumber is totally water and cannot hold its texture.

      Reply
    11. Pam

      October 27, 2016 at 2:37 am

      CAN IT BE BAKED INSTEAD OF FRYING?

      Reply
    12. Raks anand

      October 27, 2016 at 2:40 am

      This batter is bit watery, so cannot be baked

      Reply
    13. Pam

      October 27, 2016 at 11:41 pm

      Thank you very much for your quick reply! This looks like an easy recipe. Will definitely try.

      Reply
    14. vasantha

      March 21, 2017 at 4:01 pm

      You can bake cake with zucchini,
      Cook it like bottlegourd ( South Indian style),
      Both ways it tastes good

      Reply
    15. fire

      March 21, 2017 at 4:01 pm

      Can you replace chick pea flour with oats flour pls

      Reply
    16. Raks anand

      March 21, 2017 at 4:05 pm

      (y)

      Reply
    17. sai nirosha

      August 30, 2017 at 6:38 am

      Hi raks.. In video u have mentioned 1/2cup besan but in typo list below u have given 1/4cup besan.. How much to add kindly help

      Reply
    18. Raks anand

      August 30, 2017 at 6:55 am

      Hi, sorry, it is 1/2 cup. Updated now.

      Reply
    19. Lal Swami

      May 22, 2020 at 5:26 am

      Very nice recipe
      Any other vegetable that can be used other than zucchini? May be bottle guard/ carrot/chow chow?

      Reply
      • Raks Anand

        May 22, 2020 at 7:57 am

        Carrot and cabbage can be used. Havent tried with other two as it is too watery.

        Reply
    20. Manimekalai

      April 20, 2021 at 3:47 am

      My mom used to make parangikai aadi. Its similar too that. we will grate tender parangikai and add adai batter. It'll be too tasty.

      Reply
      • Raks Anand

        April 20, 2021 at 3:03 pm

        Wow, nice, will try. Thanks for sharing 🙂

        Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

    More about me →

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