Healthy Zucchini Corn Fritters
Healthy Zucchini Corn Fritters- all you need is 8 simple ingredients to make these summery zucchini fritters! (vegan + gluten-free)
I try my best to eat a variety of foods but when summertime rolls around, it’s all about the corn.
Corn salsa, roasted corn salad, corn in my veggie burgers, corn chowder…I think the only thing I haven’t tried adding corn to is dessert. Would that be taking it too far?
Okay, for now we’ll stick to the basics because I know you guys like to keep things simple and so do I. These zucchini corn fritters are about as easy as it gets. I used to overcomplicate things by using eggs to make them which would result in a mushy texture that needed lots of breadcrumbs and flour to compensate. Then I realized that if you leave the eggs out and use chickpea flour as a binder, all problems are solved.
Not only is the ingredient list for these fritters super short but with chickpea flour costing less than $3 a bag, they’re also easy on the bank account. That’s what I like to call a win.
To make them all you need is one bowl and a skillet. You combine the shredded zucchini with the corn, chopped green onion, minced garlic, chickpea flour, and seasonings. Then as you wait for the skillet to heat, the flour absorbs all of the excess moisture from the zucchini creating a thick batter that forms perfect little golden fritters.
For extra protein and flavor I like to serve them with my favorite salsa, sliced avocado and black beans. I also happened to have some nacho cashew cream in the refrigerator when I shot these photos so that’s what is drizzled on top. It takes the fritters from yummy to WOW.
If you have a high speed blender or a NutriBullet, I highly recommend whipping some of the nacho cashew cream up and storing it in the fridge. I’ve been using it in place of cheese on top of my one-pot recipes (like this One-Skillet Mexican Casserole) and it adds a creamy texture and savory flavor that will make you be like, cheese who? For real. You have to try it.
Please let me know if you get a chance to make these fritters! I know y’all are going to love them. Cheers to corn!
Healthy Zucchini Corn Fritters
- 4 cups shredded zucchini, about 4 medium-size zucchini
- 1½ cups corn kernels, fresh or frozen and defrosted (about 8 ounces)
- ¾ cup chopped green onions, about 6 green onions
- 3 garlic cloves, minced
- 1¼ cup chickpea flour
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt & pepper
- high heat oil
- nacho cashew cream, for serving
- black beans, salsa and avocado, for serving
- In a large bowl, combine shredded zucchini, corn, green onions, chickpea flour, garlic, cumin, oregano, thyme, salt & pepper. Stir together until well combined. Allow to sit for at least 5 minutes. This step is important because the flour will absorb the moisture from the zucchini and create a batter.
- Warm a large non-stick skillet over medium heat. Grease with preferred cooking oil then scoop out 1/4 cup of the zucchini mixture at a time into the skillet. Cook for about 3-5 minutes on each side, until light golden brown. Serve warm with black beans, salsa, nacho cashew cream and/or avocado then enjoy!
When I think of corn as a dessert, I just think of corn bread…. but I’m not entirely sure that’s considered dessert. ANYWAY, I’ll take these fritters any and every day! Especially with cashew cream… YUM.
I don’t consider cornbread a dessert but I would definitely eat it for dessert, lol!
Yes, I made them! I changed a few things but they were delicious! We definitely will be making them again.
I love corn too! These look so good. Next time someone gives me some zucchini from their garden I know what I’ll be making!
Oh yes, garden fresh zucchini is the best! Also, totally unrelated but I am dying over your parent’s pool. It looks like a summer dream come true!!
It is really nice! I’m so lucky to be able to use it this summer while in the third trimester! :) We started our upstairs hall bathroom (babies future bathroom!) remodel so unfortunately I can’t spend every weekend up there but I’m trying to go 1-2/week when I can fit it in.
Definitely going to make these! I love any kind of veggie fritter, but I have most of these ingredients on hand. Except for the chickpea flour, but I assume I can get that at TJs? I dunno, but these look awesome. I’ll have to go raid my father-in-law’s zucchini garden this summer!
I don’t think TJ’s carries chickpea flour, unfortunately. I buy it at my local Earth Fare (kind of like a smaller version of Whole Foods) or Fresh Market. You might be able to find it at Target!
I found chickpea flour aka besan flour at Walmart actually and then you can get a giant bag on Walmart.com. It’s perfect for making eggless quiche and vegan chickpea cheese also. :) I am going to try this recipe soon. It looks so good!!
I have a recipe similar to this (without chickpea flour) and I was just thinking I need to make them — it’s been so long! I’m all about the corn when summer comes too — I can never get enough. These fritters look amazing Sarah and I want to eat that plate with all the fixin’s!
This sounds like the perfect way to use up some of our CSA veggies in the future!
Yes! I need to join a CSA. Thanks Hannah! :)
Sarah, these look totally bomb!
One question though, is there anything I can replace the chickpea flour with?
Also, I once tried corn ice cream, which was good but just a little too weird for me haha. That being said, I don’t think corn desserts are entirely off the table! I mean, it is sweet… :)
Hey Nicole! Oat flour might work or, if you’re not GF, maybe all-purpose flour. Please let me know if you end up trying it with something else!
And yes, corn ice cream does sound strange, lol. I’m not sure what dessert would be good with corn it!
I tried these but used the pain flour as didn’t have chickpea flour on hand and they were such a hit! Definitely now a go to recipe in my house!
hello! this looks really yummy! thank you!
ps should I squuez my zucchini if they too juicy or its ok and we need this juice in this recipe? Thanx
Nope! The chickpea flour will absorb the moisture from the zucchini. :)
Sarah, I just picked up my first bag of chickpea flour thanks to you and a few other reads! I can’t wait to get going with it! Hooray! I LOVE zucchini fritters and I have a recipe I’m pretty smitten with, but I’d love to give it a go using chickpea flour… you’ve inspired me! These are gorgeous and why not just slather cashew cream on everything!? ;D
You’re going to love the chickpea flour, Traci! It’s so versatile!
made these for my fiancé and me and we loved them! I ended up making a little dipping sauce for them made with salsa and vegan sour cream, so yummy!
Is it okay to bake these instead of frying?
These sound and look completely amazing!!! I haven’t used chickpea flour before but have also wanted to. This is the perfect excuse!
You have to give it a try! It’s super versatile and adds great flavor to savory dishes. :)
Ummmm YUM! I like corn, but Dave LOVES corn. He is very excited for summer to roll around. In fact, this weekend, we had corn on a pizza in Danville — quite a good combo. These fritters sound delish!! :) Nice one, Sarah!
Oh yes, corn pizza sounds amazing! Thanks Ashley! :)
You say things like “nacho cashew cream” and my face dissolves into a puddle of saliva! ;) I love how flavor-infused AND affordable these beauties are to make! You’re the queen of healthy dinners, lady!!
Zucchini and corn are two of my fave summer veggies and these fritters look like the perfect addition to a salad or sandwich! Love the ideal of meal prepping these and eating them throughout the week. Pinning! :)
Yup I”m with you – it’s allllll about the summer corn!! I’ve been using it like mad! And these fritters sound delicious! Plus that nacho cashew cream??? Yes please!
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I just made the fritters for myself and my husband. This is our first day of being Vegan. It is wonderful! Easy and filling! My husband said that if this is the kind of food he’ll be eating, he won’t miss meats.
I can’t tell you how happy your comment made me, Pat! Both that you enjoyed the recipe and that you made the decision to go vegan. You will find there are so many delicious things you can eat, and actually feel good about eating since they don’t harm animals or the planet. :)
We made this last night, delicious!!! I really enjoyed it with black beans, salsa and even some hot sauce. I also added pimento peppers to some of them and that was really good. We’ll definitely make this again.
Yay! So happy these were a hit, Pauline. Thank you for the feedback!
Can I bake these rather than frying? I don’t really like using oil as my skin reacts terribly to it! They look delicious though.
Hi Bec! You could bake them but you might need to add more chickpea flour since the batter is more like a pancake than a veggie burger. If you add more flour then they should be dry enough to handle and shape like a burger.
Or if you have a really good non-stick pan you could try cooking them on the stovetop without oil. I hope that helps!
My vegan daughter will love these. Can these be frozen and reheated when needed?
Hi Deb! I haven’t tried freezing them myself but I think it would work okay. I would just let them cool completely before freezing. Let me know if you give them a try! :)
Sorry to hear they didn’t work out for you, Ele. Did you make any changes to the recipe?
If not, it could have been that your zucchini were abnormally dry. They produce the moisture that helps turn the chickpea flour into a batter. You can add a little water to help if that’s the case.
Wow! Made these tonight and they were awesome. Halved the recipe because there’s just two of us. Didn’t have thyme so I skipped that and added a dash of cayenne for some kick. Never used garbanzo bean flour before and I was so impressed!
I”m so glad you liked them, Caitlyn! I think you’ll find the chickpea flour to be really useful. It’s also great for veggie burgers, crepes, and vegan frittatas. Here’s my favorite frittata recipe: https://www.makingthymeforhealth.com/chickpea-frittata/
Thanks again for the feedback! :)
Just made these! So easy and so delicious. Thank you!
I”m glad to hear you enjoyed them, Meredith! Thank you for the comment! :)
I love love your blog. The recipes photography- amazing! Thank you :)
You’re too sweet! Thank you! :)
Hello again! I was just making these for dinner tonight and realized what the issue might have been for you. In the first step I mentioned allowing the mixture to sit while you heat the skillet. I should have been more specific because it needs at least 5 minutes for the flour to absorb the moisture from the zucchini. So it’s possible that either the flour wasn’t mixed well enough or it needed more time to absorb the water from the zucchini. I hope that helps!
This is such a great recipe!
Love that there is a bit of protein in there too.
Made it tonight without any of the extras and it was still delicious.
Perfect thing to take along to barbecues instead of meat.
Thanks so much.
Ps: we ate too quickly to instagram, hopefully next thyme!
Thanks Kam! So glad you enjoyed them!
Can I freeze them?
I think they would freeze just fine, Debbie!
Mine were amazing. I made the cashew cream too. Soo good.
So happy to hear that! Thanks Maz!
Made these tonight, and they worked a treat!! My kids loved them and so did I, with a little homemade BBQ sauce on the side! Thanks for a great recipe
Thank you for the feedback, Cass!
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Please don’t try to substitute the chickpeas flour by coconut .. it did not went well
Will try again xo
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This recipe looks sensation, I’m going to make them, but wonder if I could use cornflour instead of chickpea flour?
It might work but I can’t say for sure because I haven’t tried it. Chickpea flour is an excellent binder so it would be best if you could find it!
Hi, recently got 2 huge zucchinis, I’m talking 1/2 a meter long each, from the garden and I wanted to use them in these, made them this morning and I found that the inside of the fritters was kind of grainy. I thought they tasted wonderful anyway but just wanted to pinpoint exactly why the grainy-ness happened. I used besan (gram/chickpea) flour from the Indian store and also didn’t measure my ingredients very exactly, is it possible this happened from too much flour? I thought the batter was a little on the runny side anyway. I obviously have enough zucchini to make these again but just wanted to fix the problem first
Hello! It’s possible that the type of chickpea flour you are using isn’t finely ground which would make them grainy. I would check that first and if it is finely ground then make sure to measure the flour next time and stir thoroughly to assure the flour is evenly combined. That should help!
These were great, although I was wondering why mine were a little bland… I forgot to add the garlic! Was wondering how I did that and saw that adding it wasn’t in the method, just a heads up for others. Thanks for the great recipe :)
Oh no! Sorry about that. Thank you for letting me know. I’ll update it now!
Hey!i gave a try to your recipe,it turned out great!the only problem i had was the chickpea flour didnot really cook well i dont know why!i mean maybe because i made very thick fritters.
Absolutely delicious! Such a simple and easy recipe. Highly recommend adding guacamole and poached eggs to it
So glad you enjoyed them, Monica! Thank you!
After making the batter, can’t it be
refrigatered til morning ?
I think it might get too thick to pour into fritters if you let it sit that long. But you could prep the ingredients and just wait to combine them until you are ready to cook.
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Oh yummo! U made these yesterday and they are absolutely sensational :) going to try the cashew spread today 0. Thanks so much
Made these this morning, the chickpea flour is definitely the key to success with fritters! I added a little bit of Parmesan to the recipe and finished them off with tomato relish and avocado. They were delicious! Will definitely be saving this recipe and making them again! :) 10/10
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Made these last night and I couldn’t stop munching on them. I used regular flour and they still turned out great. I also ended salting the patties while they were in the pan and using more than the recipe called for. I made some with the original amount of salt called for and they were really good! However, I thought salting-to-taste brought out the great flavor combination of the spices and the sweetness of the corn. But of course how everyone tastes food is different depending on your diet. I also loved how these patties still maintained their structural integrity without the egg. Can’t wait to eat them for lunch over some arugula and olive oil.
Thanks for this Sarah! Just made them and they turned out quite thick-what determines the thickness? The length of time the batter sits or the amount of chickpea flour or both? Thanks!
Both! The longer they sit, the thicker they will be. However they will only be abnormally thick if you use too much flour. I hope that helps!
Thanks so much I’ll try them again!
I was so excited to find this recipe, and your website! My son’s egg allergy has made me look for new recipes we can all enjoy, and this one was PERFECT. I had almost given up on finding a fritter recipe that stayed together without eggs. Chickpea flour- brilliant! Thank you!!!
That makes me so happy! Thanks, Jess!
can I use yellow squash instead? It was so good was the zucchini but i wanna try this instead of i can
I think that would work the same!
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I’m going to make this tonight! Looks delicious. Question? The black beans, are they just a can of beans or is it a recipe?
It’s just canned black beans! I usually drain and rinse them then add salsa and warm on the stovetop for about 5 minutes. :)
This recipe was pretty good, but there was a slightly weird taste to it. I’m not used to cooking with garbanzo flour so maybe it was that or maybe mine was just too old. I’ll try it again sometime with regular flour. Simple and easy to make though and the texture was pretty good, there was just a flavor that sort of overwhelmed everything… and it wasn’t terrible, just different borderline not good. Hopefully I’ll make it again soon!
Hmmm…it’s possible you might not like the flavor of chickpea flour. I personally love it but everyone has different preferences.
I’m making these right now. How is the inside supposed to be? Mine don’t taste cooked and I’ve made them thinner so that the inside would cook. Followed the recipe.
Hey Angela! It’s not uncommon for them to feel a little undercooked on the inside, especially if your zucchini was very watery. You could try baking them for 10-15 min at 300°F to help dry them out.
Next time you may need to squeeze some of the moisture out of the zucchini first. They really vary with how much water they hold so it’s something you’ll have to evaluate when you go to make them!
Excellent recipe.Had no chickpea flour but used whole meal flour . Seven for breakfast and loved by all . THANK YOU
Awesome! Thanks for the review, Lou!
So delicious! Even my husband loves them!
These are delicious! Loved them as did my partner.
So glad to hear that! Thanks for the review, Millie! :)
These were amazing! Lovely use of zucchini and so easy to make. I will for sure be making them again.
Thanks Laura! I’m happy you enjoyed them.
I got a gummy, yucky mess. Not certain what happened. Followed the recipe but used regular flour. Every other recipe I have made from your site has been great …
Hi Christine! Thank you so much for taking the time to write reviews for the recipes you’ve tried of mine. It’s very helpful to have your feedback.
As far as this one, I feel pretty certain it is because you used regular flour. Chickpea flour is very different from wheat flour in that it results in a completely different texture and flavor. If you are up for trying these again, I recommend using it instead of the regular flour. Hopefully that will get you better results next time! :)
Thank you for the info and taking the time to let me know. At least I have learned something about differences in flours.
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Just made these for my son and they came out great. I used some delicious yellow squash from the market…grated in some carrot, toned down the spices, and added a bit of cheese. I also did a light coating in bread crumbs before popping them on the skillet. Came out great!!
So happy to hear they were a hit! Thank you for the review!
How thick should these be before cooking…seems a bit wet
It should be like a thick batter. It will seem wet at first but it helps to let the batter sit for a bit to thicken.
Worked well even tho had to use plain flour as had no chickpea flour. Defo a keeper.
Glad to hear they worked out for you, Jo! Thanks for the review!
Loved this recipe and have my eyes on that salsa too? Do you have a recipe for it please?
Hi Jeffy, yes of course! It is just canned black beans that have been drained and rinsed combined with salsa. I place them together in a small pot over medium heat until warm and then serve with the fritters. I hope that helps! :)
These look great… but they fell apart in the pan and tasted like flour.. and that’s it
Hi Aimee, perhaps you can give a little more detail so I can help you figure out what went wrong?
I made these tonight and they were delicious. I mashed up an avocado with a squeeze of lemon and served this on top of the fritters. Yummo! Will definitely make again :)
I’m going to make these today. Recipe looks great. Have you had success freezing these? I was going to make a double batch and freeze one.
delicious! I added quinoa to mine the second time i made it. Yum
Hi there! Can’t wait to try this! My only question is…are the corn kernels fresh as in uncooked? Or are they canned? Thanks!
I used frozen and defrosted corn kernels but you could use fresh or canned if you want. I would recommend draining the corn well if using canned. Or grilling/boiling fresh corn if you want to go that route. I hope that helps!
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I came across this recipe while looking for a way to use a large zucchini and lone ear of corn left from my farm share. I used fresh chives for the green onions, along with fresh thyme and basil, as that’s what I had, no oregano. I had let the shredded zucchini drain on paper towels a bit, so was a little concerned that the batter wouldn’t have enough moisture to hold together. It wasn’t a problem. I got 10 lovely fritters. I had made some mango salsa, which went very nicely on top. I also made the nacho cashew cream, but found it lacking, even after adding a few healthy shakes of Penzey’s Arizona Dreaming spice blend. Next time I’ll skip it and just stick with the salsa. I am planning to freeze a few of these and think they will reheat well.
Your recipe was featured on another site recently, and I made them for dinner tonight. Followed the recipe to a tee, but just omitted the cumin as my husband doesn’t like it. The batter was lovely, they look beautiful, just like the picture, however……they are very bitter. My only guess is that it’s the chickpea flour. Any ideas?
Hey Andrea, the only thing I can think is that the chickpea flour was either bad or you might not be accustomed to the flavor. I don’t find it bitter at all but everyone has different palates. Was this your first time cooking with it?
We just made them and they came out so good! All purpose gluten free flour worked very well.
So did I just tonight. I have just seen your post, I used the same flour and they were perfect :)
I have a new favourite website now..
Aw thank you! :)
I made these on the weekend and had never used chickpea flour before – I’m a recent vegan converter!
These fritters were absolutely delicious and so easy to make! I have saved this recipe and will be making plenty more in the future. :)
Do you know if the batter stores well in the freezer? I would love to gave some pre-made that I can cook on the sandwich press at work.
can you use lentil flour
I haven’t tried so I’m not sure!
Made these last night. They were yummy. I also made the nacho cashew cream.
These will be a regular for my son and his family who are vegan but I think all the non vegan s will love them too.
Great summer recipe to serve with salad.
Can these be frozen?
I haven’t tried so I’m not sure. Please let us know if you decide to give it a try though!
can these be baked instead of fried? if so how long for and when should they be turned?
Hey Christie! I haven’t tried baking them so I’m not sure. I worry that they might spread too much but you never know. Please let us know if you give it a try!
This was my first attempt making fritters. I didnt have chickpea flour so used buckwheat flour. I found the fritters a bit “creamy” which I didn’t expect. Overall were o.k but not a huge hit due to the creamy texture. Still had a lovely colour, golden on the outside and tasted great with the black bean salsa I made. Cheers!
Hi Skye! I appreciate your review but I don’t think the rating is fair considering you didn’t follow the recipe. Chickpea flour is essential for proper results. I would not have recommended buckwheat flour. Hopefully you get a chance to try them with the chickpea flour!
These were WAY too wet and wouldn’t stay together, even after I added an egg. Also, they were pretty bland without all the added sauces. Disappointed.
Eggs add moisture which would make the batter too wet. If anything you may have needed a bit more flour because your zucchini was too watery.
Hi! This recipe looks awesome. Thank you so much for posting it.
I was wondering whether the corn fritters would be suitable for the freezer or not. Thinking of making a huge batch tonight so I can just throw in the pan whenever I need to.
You could cook them first and them freeze them! They batter isn’t thick enough to freeze prior to cooking though.
These are so yum!! My friend and I have cooking nights every week, and corn and zucchini fritters with egg in the recipe were one of our favourite things to make. I was so worried that we would miss out when I went vegan, but these are even better!!! So good!!
We used 1.5 cups of regular all purpose flour because we didn’t have chick pea flour; we reduced the cumin because we’re not big fans, and substituted paprika – was delicious!! Served with a green leaf salad, black beans, avocado and vegan aioli.
I’m so glad to hear it worked out with regular flour! Thanks for the review!
These were really really yummy, for kids and adults. My husband has grown a heap of Zucchini and this is a great way to get through them all! Will share on my FB page :-) Thank you
These were so good! I served them with fresh tomato slices and avocado. I used spelt flour instead of chickpea flour (nothing against chickpea flour – I just had some spelt I wanted to use up). I needed a little less than one cup of the spelt and the consistency was perfect. Can’t wait to make them again!
Beautiful recipe, thank you! I made these as a quick light Saturday night dinner. Love how it uses chickpea flour and omits egg. Tasted light and fluffy. Easy to make and delicious. I served with a simple side salad as I didn’t have all the ingredients. Will be keeping this recipe on rotation!
Made these tonight with zucchinis from my garden. I loved them! My son who wont eat zucchini ate almost all of them. I served them with tamarind chutney from the Indian market and a tomato chutney that I made. Both were a little sweet and both worked well. I will definitely make these again.
Absolutely delicious! I am making today, for the third time. They freeze beautifully (if they are not all devoured!) We love eating them with Stonewall Kitchen’s Sriracha Aioli-yummy!
So glad you enjoy them! Thank you for the review! :)
This recipe turned out fantastic! I thought they were even better warmed up in the toaster oven the next day, maybe because mine were too thick to begin with. I can see adding in lots of other veggies/spices to taste and it being very versatile. Perfect use of garbanzo flour! Can I ask what pan you are using in the photos? It maybe looks like a ceramic pan which would allow me to use a lot less oil than I did… anyways loved this!! First time making a fritter, I imagine I’ll get better at portioning out the batter to get the right thickness. Thanks!
These fritters are super delicious! Thank you for sharing!!
It depends on the person but I usually eat 2 fritters which is what the nutrition facts are for. :)
These are labelled as grain free, but is corn not a grain?
You’re so right! I guess I got confused thinking corn was produce and not a grain since I wasn’t using corn flour. Thank you for pointing that out. I just corrected it so it no longer reads as grain-free.
These were epic! I’ve struggled to make fritters work without egg, these hold together beautifully without being stodgy. Sending the recipe out far and wide!
Hi! I’m in the UK. Is there any chance you have metric or English measurements for this! We don’t use cups we weigh things over here! X
I’ve updated this one as well! :)
Thank you so much! I love all your Recipes but sometimes They don’t quite go right when I try and convert them myself! :(. Also back to sweet corn for desert….. erm haven’t you ever had popcorn? This is made of maize! Also polenta is a derivative and polenta cakes are delish.
Delicious. Makes a great meatless meal. I ended using about 1 cup of water in the cashew cream while blending it and added a bit more nutritional yeast and lemon juice. Next time I’m using my food processor instead of my blender that seemed to struggle.
Thanks for sharing your recipe. I made your fritters for breaky yesterday and they were delicious. Much appreciated!
Was so excited to try these but was incredibly disappointed! They cook so poorly ended up just throwing out the mixture. DONT BOTHER
These were an absolute cinch to make and delish! My 20mo daughter gobbled then down without hesitation as well!
Not sure if this was mentioned in the comments but I made the batter mixture in the morning and left in the fridge ready to cook that night. Perfect!
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Best zucchini or corn fritters I’ve ever made. The chickpea flour (besan) soaked up all the liquid and the result was crispy, moist, and not too heavy. Thanks for the recipe!
These were terrific! Many firsts for me here: I had never used chickpea flour, I had never shredded zucchini and didn’t even realize that I had an attachment that would do that in a snap, I had never cut corn off the cob. I’m very appreciative that you have the nutritional count, and love that they were not only reasonable in calories, but also low in sodium. We are neither vegan nor vegetarian, but will be making these often. And now that I have a 4-lb bag of chickpea flour, I will be experimenting with it in many things. The only change I would make for the future is amping up the amount of cumin – my favorite spice. Thank you!
I wanted to amend my comment by adding that instead of your suggested go-withs, I served it with Cilantro Crema, and it was terrific. – Alice Kasten
These taste great for sure! I made the recipe with the exact ingredients listed and my batter was still too wet and the inside of the fritters was not really cooking, even though I was leaving them for 10+ minutes. The outside was getting crispy though, and they held together just enough to allow me to flip them with a spatula. So I added a bit more chickpea flour and used less oil when frying (just enough to cover the bottom of the pan) and that helped a lot. The fritters held together even better than before. I think if I make these again, I will squeeze out part of the zucchini juice so there’s not quite so much liquid and I’ll probably add more chickpea flour than it says in the ingredients right from the start. But otherwise, they taste good and they’re fairly simple to make.
These are so flavourful and very easy to make! Leaving them to sit and having the flour absorb the moisture is key for them sticking together. Another wonderful use for zucchini and also keeping the kitchen cool during the summer. We will definitely be making these again!
I just made these for dinner tonight! Yummmm! Thanks for posting it.
Made these for dinner tonight, and they were a hit! I’ll make your sauce next time. This time I used some Chick-fil-A copy cat sauce I had left. And salsa and a salad. What a great dinner! Thank you!
I tried to “Fritter” them – and it was a massive fail. They kept falling apart. But it smelled SO GOOD. So I took an oversized muffin pan, greased it, and stuffed the cups full. I baked at 350 for 40 minutes and they were PERFECT. I topped the “muffins” with a sauce of tofu sour cream and hot salsa. I am going to make more of these!!! Maybe tomorrow!!
Hi Sarah this is the first dish of yours that I made, not really pleased they were super bitter, and did not taste very good you got a little garlic taste from the minced garlic, but overall really bitter , definitely would not serve them to guests, I looked at the ingredients and they looked like such a good combination. Where did I go wrong they tasted raw inside and I cooked them exactly like the recipe said. Anyway I will try another of your dishes, I don’t want to have the impression that your food is bitter tasting.
Hi Rita, it sounds like you had a poor quality chickpea flour. Either that or you are sensitive to the taste. It’s also possible that the zucchini held extra moisture so that they seemed undercooked. You might try lightly blotting the shredded zucchini before using in the recipe. I’ve had some readers make these with regular flour and have success so it’s possible that might be a better option for you!
I made this recipe. I followed the instructions and they came out very wet. I cooked them on the stove, then in the oven for 12 minutes, then the stove again… just wasn’t a good consistency. I also tried to air fry them… I would suggest trying to get the water/ juice squeezed out before adding the other ingredients. I also added some chopped red pepper th the 2nd half of the batch, gave it some color and extra flavor and texture.
I’ve made these fritters several times and they are a hit with adults and kids alike. Tonight I decided to try to bake them (for no real rhyme or reason) and they turned out great! I coated my hands in oil then loosely formed patties. I placed them on a parchment lined baking sheet and baked them at 350 for 12 minutes, then flipped them gently and baked another 10 minutes. Worked perfectly! And no greasy mess on my stove!
FANTASTIC recipe! I made these in the airfryer and they were amazing. Easy, great flavor, and so filling when paired with black beans.
Very easy and smart recipe! Loved how simple the ingredient list is, as I had everything on hand. I’d been intending to make hummus, so I had the chickpea flour already.
The fritters came together easily, held their shape, fried up golden crisp on the outside, and creamy on the inside. I added some heat to it with ancho chile powder, and skipped the thyme as it smelled off. Also, it’s very easy to get bitter zucchini and squash. Before making these, taste your ingredients. Finally, definitely let the mixture sit. The last batch I did was perfect.
Thank you so much for this amazing recipe! I will have to try some more recipes! OH and for breakfast, apple instead of corn would be yummy.
I made these and I was disappointed, no matter how much flour I added they were way too runny. Once cooked the insides were soggy. I don’t know what I did wrong but I was really excited to try these. ☹️
Made these for dinner last night and they are seriously AMAZING!!!! My partner and I could not believe that they didn’t have eggs in them! They bound together so well and had a perfect texture, crispy outside and nice thickness. The herbs and veggies make them super flavoursome and I love the idea of using chickpea flour for those extra nutrients! These were also super tasty for lunch the next day, just heated them up in the oven for 10mins. Thank you for the delicious recipe! I will be saving this and making them again soon!!
Would give it 5 stars because it’s so good, but, when you change the serving size with the drop down arrow, the measurements are the only thing that change, not the amount to buy at the store. Zucchini still says, about 4 medium size when you change it to 2 servings instead of 10 servings.
I offer the amount to buy at the store as a guide. It’s impossible to know exactly how many zucchini you’ll need since they vary in size. If you want to reduce the recipe to 2 fritters then that would 1/5th of the original so about 1 medium to large zucchini.
I’m glad you enjoyed the recipe and wish you would have rated it simply on that and not the calculations.
We have such an abundance of zucchini I was wondering if I could prepare and freeze these. If so, would you suggest cooking them first or freezing them as patties between waxed paper?
You would definitely have to cook them first as they will not be firm enough to freeze without cooking. Just make sure to let them cool completely then layer with parchment paper in between before freezing. :)
These were really really good! I do think they need the salsa and avocado. I didn’t make the black beans just because I was too lazy! I give them a 5/5.
How long will they last made up in the fridge before cooking?
Unfortunately this recipe doesn’t work like that as the consistency is more like a batter than a veggie burger, if that makes sense. But you can cook them and save them for up to a week (or longer) so long as they are refrigerated and sealed properly.
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