Hubster: I don’t like fritters.
Me: here, I cooked these fritters.
Hubster: These fritters are delicious, let’s eat more fritters.
This is another winner from @aliceinframes and couldn’t have been quicker and easier to make. Packed with flavour, despite minimal ingredients.
As a side, I used a couple of left over hamburger rolls and fancied them into croutons with a short bake in the oven and a sprinkling of fresh thyme, garlic powder, onion powder, salt flakes and olive oil. To serve, abit of chutney from a jar was popped on the side and we were dining like Kings and Queens. Well, non-fancy Kings and Queens.
The tiny portion of fritter I have in my hand in the photo below is laughable. To avoid you thinking, “oh, what a delicate portion”, this was actually a little bit that I’d broken off the corner and couldn’t let go to waste. I’m not sure how it ended up in this photo set as the reality is that I was stuffing these bad boys in my mouth in far more generously sized portions!
🌱 Vegan substitutions aren’t required, the recipe is vegan and gluten free.
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📚 RECIPE Easy and adaptable zucchini and onion fritters by @aliceinframes for ABC. Recipe 👉 @abc_everyday or https://www.abc.net.au/everyday/easy-and-adaptable-zucchini-and-onion-fritters/100007956
Apparently if you have any of these left over they can be eaten cold or reheated a 160 degree oven. Have been unable to test this due to absence of left overs. However, can attest to the homemade croutons making a delicious snack the following day.
Vegan and Gluten-Free Zucchini and Onion Fritters
Equipment
- Grater
- Large Mixing Bowl
- Frying Pan
Ingredients
- Full ingredient list and method online at ABC Everyday
- 400 g Zucchini
- 100 g Spanish Onion
- 1 cup Chickpea Flour
Instructions
- Recipe available online via ABC EverydayThis is a recipe you absolutely must try. It has rave reviews, which are deserved. It's incredibly quick and easy and despite only having a few ingredients, it's packed full of flavour. It's practically on weekly rotation in our kitchen.
- 🌱 Vegan substitutions aren't required, the recipe is vegan and glutn free.
Notes
Did you make this recipe?
Please let me know if it turned out for you! Leave a comment below and tag @modernveganguide on Instagram and hashtag it #modernveganguide
I’ve tried cooking these 3 times and they have been an absolute fail each time. It might be because I don’t have a non stick pan, but it seems I need more oil to stop them sticking. Also, when the fritters are golden brown on the outside they’re still raw in the middle. How long should they be cooked on each side?
Hello Rose – how frustrating for you that you’ve not been successful in cooking these delicious fritters! A non-stick pan may require some extra oil, as you have suggested. Whether I cook these in a non-stick pan or otherwise, I always pop the cooked fritters on an cooling rack for a few moments to allow any excess oil to release from the fritters, so they’re extra crispy. If the fritters are still raw in the middle, it might be that too much batter is being placed in the pan. The batter should be quite loose so when you pop it in the pan it spreads a little. I always squish my fritters down with the spatula after I’ve flipped them the first time. As to how long they should be cooked, this will depend on a number of factors – heat, thickness of batter, how many fritters are in the pan. Use the spatula ‘squish’ method – if any raw batter comes through after you’ve flipped the fritter, cook a little longer. And, be sure to make sure the batter is loose and only a small amount is spooned into the pan. You’ll really appreciate how delicious these fritters are once you’ve nailed the cooking of them. Thanks for popping by and taking the time to leave feedback.