Vegan Zucchini Onion Fritters

There seems to be a sudden veggie overload in our refrigerator. It is literally overflowing with so many greens and vegetables that it’s getting hard to decide what to cook.

So while I was trying to think of something to make for lunch today, I spotted a zucchini and decided to make fritters on the lines of the ‘Indian Pakoda’. Zucchinis are so versatile, you could add them to any dish, and it will taste good. These veggies are a kind of summer squash that have very little flavor on their own; so they adapt really well to the other flavors in the dish, making it the perfect veggie to keep on hand.

These fritters are great as an accompaniment with that hot cuppa coffee/tea. And since they aren’t fried, and contain chickpea flour (source of protein) they are healthy too!

Vegan Zucchini Onion Fritters

  • Servings: 8
  • Print

Ingredients:
  • Zucchini (medium sized) – 1
  • Red Onion – 1/2 cup (finely chopped)
  • Chickpea flour / Besan – 1/2 cup
  • Rice Flour – around 1/2 cup
  • Coriander leaves – 2 tablespoons, chopped
  • Red Chilli Powder – 1/2 teaspoon
  • Salt – to taste
  • Canola Oil – 2 to 3 tablespoons
Instructions:
  1. Grate the zucchini (with peel) and add salt to it. Place the salted zucchini in a colander or large sieve and set it aside for 10 to 15 minutes.
  2. Drain the water that has collected in the zucchini-salt mix, and try to squeeze out as much water as possible by wrapping the grated zucchini in paper towels.
  3. Meanwhile, preheat the oven to 425°F and line a baking sheet with parchment paper.
  4. In a mixing bowl, add the grated zucchini, finely chopped onions, chickpea flour, rice flour, chilli powder, coriander leaves and mix well. Add salt to the mixture if required. The resulting mixture will be sticky.
  5. Coat your palms with oil and divide the mix into 8 equal sized balls. Flatten each of them with well oiled palms into discs of approximately 2 inches diameter.
  6. Bring a skillet to medium heat and lightly brush the surface with oil. Place the discs on the skillet and lightly brush the top of each disc. Cook each side for around 2 minutes or until lightly golden brown on each side.
  7. Once done, place them on the baking sheet and bake them for 10 minutes at 425°F.
  8. Once done, remove the sheet from the oven and let it cool on a paper towel for a few minutes before serving.


Nutrition Per Serving*: Calories – 96; Fat – 4 grams; Protein – 2 gram; Carbs – 13 grams; Fiber – 1 gram

NOTE:

  • Amount of rice flour required depends on the consistency of the mix (amount of moisture in it). I ended up using slightly more than 1/2 a cup to get the desired consistency.
  • Baking the fritters ensures that they are cooked evenly on the inside. If you decide to skip the baking method and use only the skillet, you might find the fritters to be half cooked on the inside. In this case, you might have to use more oil to shallow fry them.
  • *Nutritional information from MyFitnessPal
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3 thoughts on “Vegan Zucchini Onion Fritters

  1. Pingback: Meet New Bloggers #39 | thenotsocreativecook

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