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Prep time
10 minutes
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Cook time
10 minutes
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Makes
6
Author Notes
Ditch your fork and knife, you’ll want to stuff your face full of these little Vegan Zucchini Fritters. I decided to keep them chunky with zucchini, spinach and chickpeas and OMG they were so delicious! Add in some aromatic Indian spices and cucumber raita then you have a great a power combo that will keep you going throughout any workout or activity. Just wow! Needless to say, these little gems were just light yet filling and full of awesome. —Happy as a Yam
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Ingredients
- Fritter Ingredients
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2 cups
zucchini , grated
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2 tablespoons
coconut oil
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1/2 cup
onion , grated
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3
cloves garlic , minced
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2 cups
spinach , chopped
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1
can (14oz or 398 ml) chickpeas
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1/2 cup
corn meal
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1 teaspoon
cumin
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pinch salt and pepper
- Cucumber Raita (Indian Cucumber Salad) Ingredients
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1 cup
english cucumber , finely cubed
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1 cup
vegan plain yogurt
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1 teaspoon
fresh dill
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1
clove garlic , pressed
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1/2 teaspoon
cumin
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1/4
cayenne
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salt
Directions
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Heat a frying pan over medium heat add coconut oil, zucchini, onion, and garlic. Sauté for 3-4 minutes, stirring frequently, or until soft. Then, add spinach until wilted approximately 2-3 minutes. Strain then gently dry with a paper towel to remove any excess water.
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To a large mixing bowl, add chickpeas and mash with a potato masher or the back of a fork until your chickpeas are uniform. Then, add your sautéed veggies, corn meal and seasoning. Roll up your sleeves and get in with your hands to produce a well-combined mixture. It should tacky yet mouldable mixture. Add more corn meal as needed.
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Form into 1-inch-thick by 4 in in diameter patties.
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Over a medium high heat, add oil to the pan. Then, when it sizzles add in your fritters to without crowding. Fry until brown, approx. 4 minutes on each side
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In a small bowl, add all your ingredients for the Cucumber Raita.
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Top raita over your fritters and serve!
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