The most delicious and easy zucchini fritters with jackfruit and juicy corn kernels. These fitters are naturally gluten free and vegan with a simple swap to make them grain free too.
I absolutely love fritters in the summertime- they are a wonderful veggie-filled option for breakfast (or any meal), an on-the-go snack or easy dinner served with seasonal salad. Plus, if you’re always looking for more Summer-time recipes for your zucchini harvest, well, these are a winner.
These fritters are the fried, thin and crispy type but if you’re after a chunky burger patty then try these super easy green felafel inspired patties.
What you will need
What you will need- Zucchini– grated, salted and squeezed to get all the extra moisture out
- Tinned jackfruit– drained and pulled apart with your fingers
- Herbs– I use chives and parsley, but you can sub for whatever soft herbs you have on hand (eg basil, dill or coriander).
- Corn kernels– I love the natural sweetness of corn in these fritters but if you want to make them grain free swap for finely diced red capsicum
- Spring onion
- Smoked paprika, ground cumin, garlic and salt– for flavour
- Cassava flour– Cassava flour is a wonderful grain-free option for these fritters as it has a natural sponge-like quality and replaces the need for eggs. I use the ottos brand (note different brands may act slightly different, so you may need to add more or less flour)
- Milk or water
Tips for making the best ever vegan, easy zucchini fritters
Tips for making the best ever vegan, easy zucchini fritters- Do not omit the herbs– zucchini fritters can be really bland without herbs and spices, so go the extra mile and add them all. If you don’t have these specific herbs swap for something smillar
- Ensure you heat your pan before adding oil, and heat the oil before adding the fritters. This is the key to stop them sticking and also browning beautifully
- Use a heavy based frypan or skillet where possible. I swear by my cast iron and stainless Stella pans- they make everything cook and taste better. Make sure you are frying on a low heat too, so the patty cooks all the way through.
- Under-crowd your pan! Too many fritters in a pan will mean less crispy fritters. No one wants that.
- If you are not using the Ottos brand of cassava flour then read the recipe card notes. Different brands of cassava flour behave uniquely.
- Ensure the batter is the correct consistency– see image below. Add extra liquid of flour as needed.
Frequently asked questions
My fritters have gone soggy- is this normal?
The fritters will be beautiful and crisp straight after cooking and it is normal for them to go soggy once cool. To crisp them up again heat a frypan over medium heat then add the fitters and cook for 1 minute on each side.
My batter is too wet/dry, why?
Most likely you have not squeezed all the liquid from the zucchini or you used a different flour, or different brand of cassava flour. I use the ottos brand- if you’re using another brand of cassava flour start with 1/4 cup and use up to 3/4 until reach the desired consistency (see image above).
If you’re after more healthy snack recipes you might like to try;
- Homemade parsley pesto with hemp
- Fermented blueberry lemon bliss balls
- Roast hazelnut butter
- Plum crumble slice
- Pistachio cranberry cashew cheese log
- Raspberry coconut bliss balls
- Easy baked green patties (grain free)
I hope you and your family enjoy these delicious and easy zucchini fritters as much we do. Your reviews and comments help other people find this recipe too, so please leave one if you have time. Plus, I just love reading your feedback.
Print Easy zucchini fritters (gluten free)
- Prep Time: 15 minutes
- Cook Time: 30 mins
- Total Time: 45 minutes
- Yield: 6 1x
- Category: Snacks
- Method: Frying
- Cuisine: Australian
- Diet: Vegan
Description
The most delicious and easy zucchini fritters with jackfruit and juicy corn kernels. These fitters are naturally gluten free and vegan with a simple swap to make them grain free too.
Ingredients
- 1 medium zucchini, grated
- 1 small tin jackfruit, drained very well and pulled into small pieces with your fingers
- 1/2 cup corn kernels, fresh or frozen and defrosted (see notes for grain free option)
- 1/2 cup finely sliced spring onion
- 1/4 cup chopped chives
- 1/4 cup chopped parsley (leaves only, stemmed removed)
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 3 cloves garlic, peeled, smashed and finely chopped
- 1/2 tsp fine salt (plus extra)
- 1/2 cup cassava flour (see notes)
- 1/2 cup milk of choice or water
- Olive oil, for frying
Instructions
- Place grated zucchini in a bowl and salt with 1/4 tsp fine salt. Mix through well and set aside for 10 minutes. If you have not done so already prep your other ingredients as per the ingredients list.
- Transfer zucchini to a sieve. Use hands to squeeze out all the excess water that you can- you could also use a fine mesh bag for this purpose.
- Transfer zucchini to a large mixing bowl with all the remaining ingredients, except the olive oil. Mix well then set aside for 5-10 minutes.
- Heat a medium frypan or skillet over medium heat. Once the pan is hot reduce the heat to its low and then add 1 tsp olive oil. Heat the oil through for 30 seconds or until its glistening and beginning to move (suggesting the oil is hot). Take a 1/3 cup measurement and scoop out batter using this, dolloping into the pan. Squish down to form a flat patty (I use a potato masher to do this). You can add 2 patties to the pan, but avoid over filling the pan to keep the patties nice and crisp.
- Cook for 5 minutes on each side, repeating this step with remaining batter until all patties are cooked.
- Serve immediately with whatever you desire or allow to cool and store in the fridge, in an air tight container.
To warm patties simply add to a hot pan (no oil needed) and heat for 1 minute each side.
These fritters are freezer friendly and store for up to 3 months.
PLEASE NOTE; The fritters will be beautiful and crisp straight after cooking and it is normal for them to go soggy once cool. To crisp them up again heat a frypan over medium heat then add the fitters and cook for 1 minute on each side.
Notes
- For grain free option swap corn kernels for finely diced red capsicum
- Not all cassava flours act the same, so depending on which brand you use you may get different results. I use the Ottos brand. If using other brands then start with only 1/4 cup, mix through and add up to an extra 1/2 cup as needed. See blog post for how the batter should look.
- If you do not need a gluten free option you may substitute for plain flour. I have not tried this, so you may need to add a more than 1/2 cup plain flour. See blog post for a picture of how wet the batter should be.
Keywords: Zucchini fritters, vegan, gluten free, grain free