I've so excited to finally have these vegan gluten free courgette (or zucchini) fritters up on the blog. Louise has done some delicious fritter recipes in the past, which made me a total convert to them. I wanted to do a gluten free version of the zucchini fritters this time for anyone with allergies and intolerances, and add some other delicious ingredients! These have a great firm texture, an extra crunch from the pinenuts, and a freshness from the herbs and capers.
Louise and I are both massive fritter fans, and courgette / zucchini fans! As Louise grows an abundance of these every year, we are constantly challenged to make delicious and fun recipes to share with you using ‘mandatory courgettes’ (as Louise calls them!).
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💚Why do we love fritters?
Fritters taste like a bit of a naughty burger treat as they are fried, but they are basically just veggies and a bit of flour with yummy flavours! They are really versatile (and kid-approved!) so we take them on picnics, use them as canapes and they are suitable for breakfast, lunch or dinner… did I mention they are versatile?! Check out our selection of fritters, lovingly made by Louise!
You can also make these gluten free courgette / zucchini fritters in advance. So you may make the mixture / patties, then fry them just before a big dinner. I often fry them all up, then have them for breakfast for a few days and freeze some for another time. Mmmm breakfast… if you’re struggling for breakfast recipes, you’ll love our round up of the best and easiest vegan breakfasts.
🌱What makes these gluten free?
The only thing that made the other fritters on our blog not gluten free was the plain flour in them (which helps bind them and give them body). So in the courgette fritters I’ve just used a gluten free flour; chickpea flour (otherwise known as gram flour). Of course, if you want to make any of our other fritters gluten free, you can just replace the plain flour for gram / chickpea flour. We have tonnes of amazing Gluten Free recipes; all of them are here!
🌿Other Key Ingredients
Pine nuts - this gives them a delicious crunch!
Capers - giving them lemony, olive-like tang
Fresh Herbs - mint, parsley, coriander or basil are all great, and give a fabulous freshness and flavour
Oh yes, serving them with a sweet chili dipping sauce makes them EVEN more delicious!!
❓What other vegetables could I put in my fritters?
The joy of fritters; you can use up whatever veggies you have lying around to reduce waste, or just mix up the veggies you use to keep things interesting. For some inspiration, these are Louise’s fritter creations:
- Aussie Breakfast Corn Fritters with Roasted Tomatoes
- Parsnip Pancake Fritters with Garlicy Spinach
- Sweet Corn & Courgette Fritters
- Bottom of the Fridge Vegan Vegetable Fritters
If you liked our gluten free courgette fritters, please rate and comment below. This really helps others discover and try our yummy food. Thank you 🙂
📖 Recipe
Vegan Courgette Fritters with Pine Nuts (G.F. recipe)
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
- 3 large courgette / zucchini (grated)
- 4-5 tablespoon milled linseed / flaxseed
- 5 spring onions / scallions (finely chopped)
- 4 cloves garlic (crushed / finely chopped)
- 2 tablespoon capers
- 125 g (¼ cup) pine nuts
- Chili to taste (optional)
- Handful fresh herbs (e.g. mint or basil - chopped finely)
- Salt and pepper to taste
- 110 g (1 cup) gram / chickpea flour
- Oil, for frying
Instructions
- First, squeeze the water out of the grated courgette / zucchini by placing it, a few handfuls at a time, in a clean tea towel / muslin. Then wring out as much moisture as possible.
- Put all the ingredients in a bowl, except the oil. Mix everything together well; don’t be scared to get your hands involved!
- Form the mixture into patties. It should make around 20.
- Add the oil to the pan and get the pan nice and hot so you can seal the outsides of the fritters (to avoid soggy bottoms!). Fry on each side for a few minutes or until nicely browned.
- Remove from the pan and serve immediately or later. Sweet chili dipping sauce goes really well with them!
Jan says
Hi there, I'm excited to try some of your lovely recipes. Can you suggest an online tool for converting grams to cups for American measurements? I can find them for flour, but it's more difficult for vegetable ingredients because it really differs based on the density. Thank you!
Louise-Claire Cayzer says
HI Jan,
ALl of my newer recipes have the cups or pounds/oz in US in brackets next to the gram/mils. All these ones I have tested for you in both cups and grams, so you can go by the recipe itself- just use cups/oz as specified on the recipe card.
For recipes with vegetables in them, it's VERY difficult to measure in cups accurately as volume and weight varies so dramatically, so I try to say things like - 500g zucchini/1 pound zucchini or around 2 large zucchini (for example). I don't have a single source for volume checking ingredients because it's so tricky and variable.
Fortunately most of my vegetable recipes it is ok to have some tolerance in weight/volume.
That said, it is worth buying a cheap set of scales from Amazon for measuring weights- esp for baking- they will have pounds/oz as well as ml and grams on them.
jason says
there seems to be no liquid added to the chickpea flour ? (the courgettes have had their water squeezed out?)
what holds it together?
Vanessa Sturman says
Hi Jason. So there will be enough residual liquid to make everything hold together. If you scroll down you'll see our YouTUbe video of us making the fritters which shows this. If it really is too dry, you can add a dash of water. However, once you start stirring everything together you'll find it all holds.