Name: Gluten-free Vegan Zucchini Fritters – No Eggs
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Vegan
Ingredients: 2 cups frozen green peas; 2 cups grated zucchini; 1 brown onion, peeled and grated; 2 garlic cloves, peeled and grated; 1 cup flat-leaf parsley, roughly chopped; ½ cup chickpea flour; ¼ cup brown rice flour; 1 teaspoon aluminum-free baking powder; ¼ cup extra virgin olive oil; 2 tablespoons soy milk or other plant-based milk

Why You’ll Love This Recipe

These fritters are a fantastic plant-based, gluten-free option that don’t compromise on taste or crispiness. The combination of zucchini, green peas, onion, and garlic brings fresh, vibrant flavors, while chickpea flour acts as a natural binder, replacing eggs effortlessly. Plus, they’re simple to make with pantry staples and can be enjoyed on their own or with your favorite dipping sauce.

Ingredients

(Tip: Find the exact measurements in the recipe card below.)

2 cups frozen green peas
2 cups grated zucchini
1 brown onion, peeled and grated
2 garlic cloves, peeled and grated
1 cup flat-leaf parsley, roughly chopped
½ cup chickpea flour
¼ cup brown rice flour
1 teaspoon aluminum-free baking powder
¼ cup extra virgin olive oil
2 tablespoons soy milk or other plant-based milk

Directions

Prepare the vegetables: Thaw the frozen peas and drain any excess moisture from the grated zucchini by squeezing in a clean kitchen towel or cheesecloth.
Mix the batter: In a large bowl, combine the grated zucchini, peas, grated onion, garlic, and chopped parsley. Add chickpea flour, brown rice flour, baking powder, and mix well. Pour in the olive oil and plant-based milk, stirring until a thick batter forms.
Cook the fritters: Heat a non-stick skillet over medium heat with a little olive oil. Spoon batter into the skillet, flattening gently with a spatula to form small patties. Cook for about 3–4 minutes on each side, until golden brown and crispy.
Serve: Transfer cooked fritters to a paper towel-lined plate to drain excess oil. Serve warm with your favorite vegan dip or fresh salad.

Servings and Timing

Serves 4
Prep time: 15 minutes
Cook time: 15 minutes
Total time: 30 minutes

Variations

Add finely chopped fresh herbs like dill, chives, or cilantro for extra flavor.
Mix in finely diced bell peppers or corn for more color and texture.
Serve with vegan sour cream, tahini sauce, or avocado crema.
Use gluten-free all-purpose flour if you don’t have chickpea or rice flour.
Make mini fritters as bite-sized appetizers or larger ones for sandwiches.

Storage/Reheating

Store leftover fritters in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat to maintain crispiness or enjoy cold as a snack.

FAQs

Can I use fresh peas instead of frozen?

Yes, just blanch fresh peas briefly before adding to the batter.

What if I don’t have brown rice flour?

You can substitute with more chickpea flour or any gluten-free flour blend.

Can I bake these instead of frying?

Yes, bake at 375°F (190°C) on a lined baking sheet for 15–20 minutes, flipping halfway, until golden.

How do I prevent the fritters from falling apart?

Make sure to squeeze out excess water from the zucchini and use the recommended flours and baking powder for binding.

Are these suitable for a gluten-free diet?

Absolutely, this recipe uses only gluten-free flours and ingredients.

Conclusion

Gluten-free Vegan Zucchini Fritters are a tasty, nutritious, and allergy-friendly dish that’s easy to whip up anytime. Crispy on the outside, tender inside, and bursting with fresh flavors, they’re sure to become a favorite for plant-based eaters and gluten-free diners alike.