These easy to make zucchini white bean fritters are perfect for a quick brunch, lunch or even breakfast. Packed with veggies and great for using up a stray zucchini. The white beans add fibre and protein too, keeping your tummy satisfied and fuller for longer.
Keep these yummy zucchini bean fritters up your sleeve for when you want to use up extra summer squash but also want your fritters to be healthy and gluten free. Beans are packed with both fibre and protein, perfect for keeping your gut healthy. Even better, they help with the texture of these fritters, making them heartier than regular flour based patties. These gluten-free fritters are also packed with herbs so they're extra delicious to eat.
If you love a good fritter recipe, check out my Pea and Tofu Fritters or if you're after a more classic style fritter, these Zucchini Fritters have been inspired by a middle eastern recipe that's packed with herbs and vegan feta. And if you're after a really good dipping sauce to go with your fritters, check out this beautiful and pourable Creamy Tahini Sauce with Herb Oil.
Jump to:
🥒Ingredients
Here are the ingredients you'll need to make these yummy bean fritters. Check the Substitutions section for alternatives and flavor ideas too!
- White Beans: You can choose cannellini beans or butterbeans: I used a basic can of beans, however if you have some pre-cooked you can choose those.
- Zucchini: one large or two smaller zucchini (aka courgette!)
- Gram Flour (Chickpea Flour): I love to use chickpea flour to boost the fibre & protein content, plus it is naturally gluten-free. It also helps to bind the fritters without using any egg. I find it well worth keeping a bag in my pantry for making fritters or even gluten-free crackers.
- Potato Starch (or corn starch): Adding potato starch not only helps with binding, it keeps the fritters extra crispy on the outside.
- Green onions/Scallions: for flavor. You could also use any other finely chopped onion.
- Fresh Parsley: or you can add other herbs such as cilantro/coriander, fresh dill or even some oregano or basil.
- Garlic Granules/Powder (or minced garlic cloves): for flavor of course!
- Chili flakes: to taste. I like a little heat in my fritters however leave this out if you're not a fan.
- Sea Salt & Cracked Black pepper to taste.
- Water to bind.
- Olive oil or other vegetable oil of choice for pan frying.
See recipe card for quantities.
👩🍳Instructions
Follow along with these easy steps for the perfect fritters!
1. Grate the zucchini and finely chop the green onions.
2. Drain the beans if using canned, then add all the dry ingredients (except water and oil) to a large bowl.
3. Mix to combine the ingredients so that the beans and zucchini are coated with the flours and everything is well combined.
4. Add water bit by bit to the bean mixture and stir. It should have the texture of a thick batter.
5. Add some oil to a frying pan and heat gently. Use a cookie/icecream scoop to portion out the fritters. Pan fry on medium-high heat on one side until golden brown, pressing down gently to form small patties. Flip and pan fry on the other side.
You'll need to cook the fritters in batches of four or five. Once the fritters have cooked, drain on some paper towels on a plate, or even better, put onto a cookie rack to allow to drain and remain crispy.
Hint: Leave the fritters to crisp up on one side (about 3-4 minutes) before flipping. If you try to turn them before they are cooked they will stick to the pan.
🌶️Substitutions & Variations
Here are some easy ways you can switch up this recipe according to what you have available or your own personal tastes.
- Other veggies: - add finely chopped bell pepper, grated carrot or beetroot.
- Different Beans - choose whichever beans take your fancy. Black beans , pinto beans or even chickpeas are all delicious to replace the white beans.
- Other Spices: add cumin, ground coriander or garam masala for a more Indian style flavor (delicious with a vegan yogurt sauce).
- Baked: Line a cookie sheet or baking tray with parchment. Spritz with a little oil and portion out the mixture into patties. Bake at 180c for about 20 -25 minutes until golden brown and firm.
🔪Equipment
You'll need a box grater, a sharp knife and a large bowl for mixing to prepare the bean mixture. Then a good non-stick frying pan to pan fry the fritters.
🫙Storage
Store any leftover fritters in an airtight container in the fridge for up to 5 days. They can also be frozen then reheated in a pan until crispy.
Top tip
Add the water to the bean mixture bit by bit until you have a good batter. Zucchini can vary greatly in water content so adding bit by bit means you won't end up with a mixture that is too runny.
More Fritters!
Love a veggie fritter? Try some of these yummy recipes.
Sauces and Condiments
Dip, drizzle or dash:
📖 Recipe
Zucchini White Bean Fritters (Gluten-Free)
Equipment
Ingredients Note:
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
Ingredients
- 240 g (1 ⅓ cups) White Beans (Equivelant to 1standard 15 oz 'cans' )
- 300 g (2 3/7 cups) zucchini (roughly 1 large or two small zucchini/courgette )
- 90 g (1 cup) spring onions (, finely sliced (or 1 shallot, finely diced))
- 90 g (¾ cup) chickpea flour
- 90 g (4/7 cup) potato starch (or corn starch )
- 1 teaspoon (1 teaspoon) garlic granules
- 1 teaspoon (1 teaspoon) chili powder
- 10 g (⅙ cup) chopped fresh herbs (, finely chopped (parsley or dill, or a combo is nice))
- 100 ml (3/7 cup) water (poured bit by bit)
- 30 ml (⅛ cup) olive oil (or enough to pan fry)
- Salt and Pepper to taste
Instructions
- Grate the zucchini and finely chop the green onions.300 g zucchini
- Drain the beans if using canned240 g White Beans
- Add all the dry ingredients except water and oil to a large bowl.90 g spring onions, 90 g chickpea flour, 90 g potato starch, 1 teaspoon garlic granules, 1 teaspoon chili powder, 10 g chopped fresh herbs, Salt and Pepper to taste
- Mix to combine the ingredients so that the beans and zucchini are coated with the flours and everything is well combined.
- Add water bit by bit to the bean mixture and stir. It should have the texture of a thick batter.100 ml water (poured bit by bit)
- Heat the oil in a non stick frying pan.30 ml olive oil
- Use a cookie/icecream scoop to portion out the fritters.
- Pan fry on medium-high heat on one side until golden brown, pressing down gently to form small patties. Flip and pan fry on the other side.
- Once the fritters have cooked, drain on some paper towels on a plate, or even better, put onto a cookie rack to allow to drain and remain crispy.
- Serve warm with salad and more herbs and your favourite dipping sauces.
Ruby Potbury says
Delicious and easy! Added some extra spices and herbs for more flavour
louise says
Thank you so much for featuring my recipe! xx Louise