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
Instructions
- Prepare the vegetables: Thaw frozen peas and drain excess moisture from grated zucchini by squeezing in a clean kitchen towel or cheesecloth.
- Mix the batter: In a large bowl, combine zucchini, peas, grated onion, garlic, and parsley. Add chickpea flour, brown rice flour, and baking powder. Stir in olive oil and plant-based milk until a thick batter forms.
- Cook the fritters: Heat a non-stick skillet over medium heat with a little olive oil. Spoon batter into skillet, flatten gently with spatula. Cook 3–4 minutes per side until golden brown and crispy.
- Serve: Transfer fritters to paper towel-lined plate to drain excess oil. Serve warm with vegan dip or fresh salad.
Notes
Add fresh herbs like dill, chives, or cilantro for extra flavor.
Mix in diced bell peppers or corn for color and texture.
Serve with vegan sour cream, tahini sauce, or avocado crema.
Use gluten-free all-purpose flour if chickpea or rice flour is unavailable.
Make mini fritters for appetizers or larger ones for sandwiches.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack, Appetizer
- Method: Pan-frying
- Cuisine: Vegan, Gluten-Free
Nutrition
- Serving Size: 1 serving (about 3 fritters)
- Calories: 180
- Sugar: 4g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
