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The best vegan zucchini fritters

Easy zucchini fritters (gluten free)

  • Author: Jade Woodd
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Cook for 5 minutes on each side, repeating this step with remaining batter until all patties are cooked.
  6. 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