Zucchini White Bean Fritters (Gluten-Free)

A stack of zucchini and white bean fritters ready to serve.

Print Recipe

5 from 1 vote

Zucchini White Bean Fritters (Gluten-Free)

Tasty fritters made with zucchini and white beans. Great for a delicious easy vegan breakfast, lunch or dinner.

Prep Time15

Cook Time10

Total Time25

Course: Breakfast, brunch, lunch

Cuisine: Vegan

Diet: Gluten Free, Vegan

Servings: people

Calories: 336kcal

Author: Louise-Claire Cayzer

Equipment

Ingredients

240 g White Beans Equivelant to 1standard 15 oz 'cans'
300 g zucchini roughly 1 large or two small zucchini/courgette
90 g spring onions , finely sliced (or 1 shallot, finely diced)
90 g chickpea flour
90 g potato starch or corn starch
1 teaspoon garlic granules
1 teaspoon chili powder
10 g chopped fresh herbs , finely chopped (parsley or dill, or a combo is nice)
100 ml water (poured bit by bit)
30 ml olive oil or enough to pan fry
Salt and Pepper to taste

Metric - American

Instructions

Grate the zucchini and finely chop the green onions.
300 g zucchini
Drain the beans if using canned
240 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.

Notes

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.

Nutrition