Vegan and Gluten-Free Zucchini and Onion Fritters

by Alice Zaslavsky for ABC TV

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.

📚 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 fritters

Vegan and Gluten-Free Zucchini and Onion Fritters

by Alice Zaslavsky for ABC TV
Hubster: I don’t like fritters.Me: here, I cooked these fritters.Hubster: These fritters are delicious, let’s eat more fritters.
No ratings yet
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Cuisine Australian
Servings 4

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 Everyday
    This 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 and gluten free zucchini fritters
  • 🌱 Vegan substitutions aren't required, the recipe is vegan and glutn free.
    Vegan and gluten free zucchini fritters

Notes

Absolute recipe failures don’t make it here on the blog, so most of the recipes tested and published are good, great or five-star. This one goes to five-star for it’s simplicity of ingredients, method, flavour and versatility as a lunch, dinner or snack. Give it a try and check out some of the ingredient substitution on the original recipe post at ABC Everyday.
 
We appreciate the work of recipe developers and acknowledge the tremendous effort required to publish their creations, which is why we will never republish a recipe without prior permission. Please support the recipe creator by purchasing a copy of their cook book, or visit their website for the original recipe. The Modern Vegan Guide is your recipe companion, assisting you to veganise recipes and provide an honest review from our test kitchen.
Keyword Alice Zaslavsky, Quick & Easy, Quick Meal, Vegan, Vegetable, Zucchini
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Join the Conversation

  1. 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?

    1. 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.

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