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Indian Vegetarian Recipes

Zucchini Fritters | Easy & Crispy Zucchini Fritters (Vegan)

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Zucchini Fritters made crispy, wholesome and so tasty. I make these zucchini fritters for brunch or snacking and they vanish too soon.

Since I have been making these for some time, I thought of  sharing the recipe. These fritters have a nice crispy texture from outside with a soft texture from inside. The recipe is vegan but I have given a gluten-free option in the post below.

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About This Zucchini Fritters Recipe

  1. Eggless & Vegan: This is one easy recipe and made without eggs. So yes it is an eggless and vegan recipe of zucchini fritters.
  2. Made with Whole Wheat Flour & Chickpea flour: Usually zucchini fritters are made with all-purpose flour. But this is a wholesome version made with whole wheat flour and yet the texture is light and soft from inside. Adding chickpea flour and baking powder helps in giving a soft texture to the fritters and also makes them crispy from outside. Chickpea flour also helps in binding and is used in place of eggs in the recipe. You can even add gram flour (besan) in place of chickpea flour.
  3. Ease one bowl recipe: Yes, this is an incredibly easy one bowl recipe where you just need to keep on adding ingredients and mixing it. There is absolutely no need to squeeze the grated zucchini of all their juices. Since eggs are not used, we will use the zucchini juices to get the right batter consistency. By the way black salt is also added which mimics the eggy aroma due to the presence of sulphur. Though black salt is not an essential ingredient and you can easily skip it.

 

Tips & Substitutes for Zucchini Fritters

  • Type of Zucchini: To make these you can use any colored zucchini – green or yellow. In the recipe I have used green zucchini.
  • Batter Consistency: The batter consistency is a thick batter. If the batter becomes too thin or runny, the fritter will become soggy and wet from inside. In this scenario, adding some wheat flour helps to get the right consistency. If the batter looks very thick, floury and dry, then sprinkle some water.
  • Cheesy Flavors: For a vegan cheesy flavor add 1 tablespoon nutritional yeast flakes. To get a vegetarian cheesy flavor, add some vegetarian parmesan cheese or cheddar cheese in the batter. When adding the cheese, reduce the salt in the recipe.
  • Flour: You can make these zucchini fritters with all-purpose flour too. You may need to add more all-purpose flour in the recipe if using it.
  • Binding Ingredient: Substitute corn starch, rice flour, potato starch, tapioca starch for chickpea flour or gram flour.
  • Frying: While shallow frying, you can add less oil. Though frying in less oil will reduce the crispiness. To quicken up the frying process, use two skillets side by side. Use a heavy seasoned pan to avoid fritters sticking to the pan.
  • More Veggies: You can even add additional vegetables like grated carrots, finely chopped bell pepper (capsicum) and grated cabbage.
  • Gluten-Free Option: For a gluten free recipe, use chickpea flour entirely for the batter. Thus add ¾ to 1 cup chickpea flour to the batter.
  • Baking: Make baked zucchini fritters by adding 1 tablespoon oil in the batter. Bake in a preheated oven at 200 degrees Celsius (392 degrees Fahrenheit) for 15 to 20 minutes till golden. Halfway through remove the fritters and brush them with oil. Then continue to bake till done. Line the baking tray with parchment paper before baking.
  • Serving Suggestions: Serve Zucchini Fritters with any dip or sauce you like. You can even serve with sour cream, yogurt or creme fraiche.

How to make Zucchini Fritters

Preparation
1. Finely chop 1 medium sized onion, 2 to 3 inches small celery stalk, 2 to 3 medium garlic cloves and a few parsley leaves. You will need ⅓ cup finely chopped onions, ½ teaspoon finely chopped garlic, 2 teaspoons finely chopped celery and 2 tablespoons chopped parsley leaves.

finely chopped onions, garlic, parsley and celery on a chopping board

2. Rinse 2 medium sized zucchinis (300 grams) first and then pat dry with a kitchen towel. Grate them using a hand held grater or box grater or food processor. Do not grate them finely. So use a thicker grater or grate in the food processor. You can peel the zucchini if you want to.

zucchini being grated on top of a bowl

Making batter
3. Take the grated zucchini in a mixing bowl. I directly grate the zucchini in a mixing bowl.

grated zucchini in a white mixing bowl

4. Add the chopped onions, garlic and celery.

chopped onions added, garlic, parsley and celery added to the bowl

5. Add ½ heaped cup whole wheat flour and ¼ cup chickpea flour or gram flour.

whole wheat flour and chickpea flour added to the bowl

6. Season with ½ teaspoon black pepper (crushed), ⅛ teaspoon black salt (optional), ½ teaspoon salt or add as required. Also add ½ teaspoon baking powder. For black pepper you can even add ¼ to ½ teaspoon black pepper powder.

salt, crushed black pepper and baking powder added in the bowl

7. Mix very well. Depending on the water content in the zucchini which will vary with with the variety and farming methods used, the batter can become too thick or thin. If the batter is very thick and floury, then sprinkle some water. If the batter becomes thin and runny, then add some wheat flour.

mixed to a batter in the bowl

Frying

8. In a seasoned and heavy 10 to 10.5 inches cast-iron skillet or pan add 2 tablespoons olive oil. For frying each batch of 3 fritters add 2 to 3 tablespoons of oil. Let the oil become hot. Using a serving spoon or ¼ cup measuring cup begin to pour the batter on the pan.

portion of zucchini fritter batter in a spoon on top of skillet containing hot oil

9. Gently place the batter on the pan.

fritter batter from the sour being poured in the pan

10. Then with the back of the spoon or cup, spread lightly. Do not spread thin as then the fritters break.

spreading & flattening the batter a bit with the spoon

11. Begin to fry medium low to medium flame. I usually fry on a medium low flame so that the insides are cooked well. The cast iron skillet retains heat and this helps in crisping the fritters.

three zucchini fritter being fried in a skillet

12. Depending on the size of the skillet, you can fry three to four or even more zucchini fritters at a time.

zucchini fritters being fried

13. When one side is crisp and golden, gently remove and flip. Fry the second side.

zucchini fritters turned over when one side is golden and crisp

14. Fry the second side till golden and crisp. For even frying you can flip once or twice.

zucchini fritters cooked till both sides are golden and crisp

15. Remove and place them on kitchen paper towels for a brief period just for the extra oil to be soaked up. Do not keep for long as then they can stick to the paper towel. You can even use a strainer with a bowl underneath to drain the oil. Make all zucchini fritters this way.

fried crispy zucchini fritters kept in kitchen paper towels

16. Serve zucchini fritters hot with a dipping sauce of your choice.

Many of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

Zucchini Fritters (Wholesome & Vegan)

Zucchini Fritters made crispy, tasty and wholesome with wholewheat flour, chickpea flour, herbs and spices.

zucchini fritters stacked on top of each other with a brass fork inside them placed on a white marble board

Diet:Vegan,Vegetarian

Difficulty Level:Easy

Servings (change the number to scale):3

(1 CUP = 250 ML)

Preparation:

  • Finely chop 1 medium sized onion, 3 inches celery stalk, 2 to 3 medium garlic cloves and a few parsley leaves.
  • Rinse the zucchinis first and then pat dry with a kitchen towel. Grate them thickly using a hand-held grater or box grater or a food processor. Do not grate them finely. So use a thicker grater or grate in the food processor. You can peel the zucchini if you want to.
  • Zucchini: Both green or yellow zucchini can be used.
  • Consistency of batter:  Zucchini fritters batter has a thick consistency. If the batter becomes too thin or runny, the fritter will end up becoming soggy. In this scenario, add some wheat flour. If the batter looks very thick, then sprinkle some water.
  • Cheesy Flavors: To get a vegan cheesy flavor add 1 tablespoon nutritional yeast flakes to the batter. For a vegetarian cheesy flavor, add some vegetarian parmesan cheese or cheddar cheese to the batter. When adding cheese, reduce the salt in the recipe.
  • Flour: You can make these zucchini fritters with all-purpose flour also. You may need to add more all-purpose flour in the recipe though.
  • Binding Ingredient: You can use corn starch, rice flour, potato starch, tapioca starch in place of chickpea flour or gram flour.
  • Frying: You can fry the fritters with less oil. But frying in less oil will reduce the crispiness. Use two skillets side by side to quicken up the frying. Use a heavy seasoned pan to avoid fritters sticking to the pan.
  • Gluten-Free Option: For a gluten free recipe, use chickpea flour entirely for the batter. Thus add ¾ to 1 cup chickpea flour to the batter.
  • Baking: You can make baked zucchini fritters by adding 1 tablespoon oil in the batter. Line the baking tray with parchment paper. Bake in a preheated oven at 200 degrees Celsius (392 degrees Fahrenheit) for 15 to 20 minutes till golden. Halfway through remove the fritters and brush them with oil. Then continue to bake till done.
  • Serving Suggestions: Serve Zucchini Fritters with any dip you like. You can even serve with sour cream, yogurt or creme fraiche.

Nutrition Facts

Zucchini Fritters (Wholesome & Vegan)

Amount Per Serving

Calories 301 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 3g19%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 1mg0%

Sodium 508mg22%

Potassium 680mg19%

Carbohydrates 27g9%

Fiber 5g21%

Sugar 6g7%

Protein 7g14%

Vitamin A 558IU11%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 2mg10%

Vitamin B6 1mg50%

Vitamin C 35mg42%

Vitamin E 3mg20%

Vitamin K 64µg61%

Calcium 70mg7%

Vitamin B9 (Folate) 56µg14%

Iron 4mg22%

Magnesium 59mg15%

Phosphorus 186mg19%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.


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Indian Vegetarian Recipes

Coconut poli recipe- with wheat flour

Coconut poli recipe – with wheat flour – Kayi holige, Coconut puran poli thengai poli, Coconut obattu recipe – Sweet flatbreads stuffed with coconut and jaggery-based filling. Thengai poli with full video and step-by-step pictures.

First I want to share very happy news with you all. It’s Jeyashri’s kitchen’s 12th anniversary. The journey started on August 19 2009 and with all your constant support, we are now stepping into the 13 th year of blogging. Jeyashri’s kitchen has over 1300 plus vegetarian recipes which I learnt from my grandmother, mom, mother-in-law, relatives, friends, friend’s mom and many more people.

The quench to learn new recipes and share them in Jeyashri’s kitchen is the major key that keeps me going in this journey. I extend my thanks and heartfelt gratitude to all my readers for supporting me and looking forward to the same in the coming up years as well.

Coconut poli recipe I have already posted in Jeyashri’s Kitchen many years back. I always wanted to try it out with wheat flour. Though I have posted Maharastrian style puran poli, it is more like a sweet poornam stuffed paratha. I want to make coconut poli with wheat flour using the traditional method of patting the polis with fingers.

My mom is an expert in making polis and she always makes poli in bulk. The softness of her poli, I haven’t seen that anywhere. She inherited that from my grandmother who also does poli extremely well. I have posted my amma’s version of Paruppu poli in Jeyashris kitchen a long time back. But that is using maida flour.

When I decided to make a sweet post for Jeyashri’s Kitchen anniversary, my mind wanted to post this recipe only. As avani avittam and Varalakshmi nombu are coming up, I thought this is the perfect time to share this coconut poli recipe with wheat flour. I called up my mom and asked her the tips and followed the same.

The poli turned out extremely well and I felt so happy that I recreated the closest texture of her polis.

Also, check out

Coconut poli recipe with wheat flour

Coconut poli

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Coconut poli with wheat flour

Soft polis made using whole wheat flour and stuffed with coconut and jaggery poornam
Course Sweet, Traditional sweet
Cuisine Indian
Keyword Festival recipes, South Indian festival, sweets
Prep Time 40 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 polis
Author Jeyashri suresh

Ingredients

  • ½ cup whole wheat flour
  • ¼ tsp salt
  • ½ tsp turmeric powder
  • 7 tsp sesame oil
  • Water to make the dough
  • Ghee as needed to make the poli

For the poornam

Instructions

  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.

Meanwhile, let’s make the poornam.

  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
  • Allow this to cool completely.
  • Make the dough into lemon sized balls.
  • Also, make the poornam also into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.

Video

Notes

  1. You can store this in the refrigerator and reheat and serve this the next day.
  2.  The same coconut poli poornam can be used for making kozhakattai too.
  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
wheat flour poli
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.
wheat flour coconut poli
  • Meanwhile, let’s make the poornam.
  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
thengai poli
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
coconut poli
  • Allow this to cool completely.
  • Also, make the poornam also into lemon sized balls.
  • Make the dough into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
thengai poli
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
Thengai poli
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
Obbatu recipe
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.
Thengai poli recipe

Notes:

  • You can store this in the refrigerator and reheat and serve this the next day.
  • The same coconut poli poornam cane be used for making kozhakattai too.

The post Coconut poli recipe- with wheat flour appeared first on Jeyashri’s Kitchen.

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