Crispy Gluten-Free Vegan Zucchini Fritters

Dreena Burton

Crispy Gluten-Free Vegan Zucchini Fritters

Crispy, golden-fried fritters get a dose of creamy depth from tahini, herbaceousness from dill seed, and tangy brightness from fresh lemon. 

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Serves: 4

These simple fritters from the Dreena’s Kind Kitchen cookbook make a tasty side dish or light meal. Serve with vegan sour cream or drizzle with balsamic reduction for a tasty, saucy finish. 

What you need:

1 tablespoon lemon juice 
1 tablespoon tahini 
3 cups grated zucchini 
¾ cup chickpea flour 
1 teaspoon Dijon mustard 
4 tablespoons sliced green onions (green portion only) 
½ teaspoon salt 
½ teaspoon dill seed 
¼ teaspoon black pepper

What you do:

  1. In a small bowl, combine lemon juice and tahini. In a large bowl, combine all remaining ingredients and stir in lemon-tahini mixture. Stir well and allow mixture to sit for 15 to 20 minutes, until chickpea flour has absorbed excess liquid from zucchini.
  2. Place a nonstick skillet over medium-high heat. Scoop ¼ cup of mixture and transfer to skillet. Use a spatula to flatten into a fritter shape and cook on one side for 3 to 4 minutes, until golden. Flip and cook for another 2 to 4 minutes on second side, until golden and cooked through. If fritters are browning too quickly, reduce heat to allow centers to cook fully. Repeat with remaining fritters, and serve. 
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