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Zucchini Fritters

Name: Zucchini Fritters
Prep time: 20

(3 votes, average: 4.70 out of 5)

20 min prep

4 servings

Carrot Icon for Number of Ingredients Size

10 ingredients

I love these ‎Zucchini Fritters. They are a version of vegetarian kofta, a favorite Indian snack, but instead of deep-frying them, I cook them like pancakes on a hot, oiled griddle. They are...

1 cup of garbanzo flour
½ teaspoon baking powder
Salt, to taste
½ to ¾ cups water
1 to 2 medium zucchini, grated
1 medium shallot, minced
1 small jalapeño, minced (optional)
1 teaspoon cumin seeds, dry toasted
1 tablespoon chopped cilantro or mint
1 tablespoon olive oil

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Nutrition Facts

Calories

170 cals

Fat

4 g

Saturated Fat

1 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g

Carbohydrates

29 g

Sugar

3 g

Fiber

2 g

Protein

5 g

Sodium

382 mg

Directions

Sift the flour, baking powder and salt together in a large bowl. Make a well in the center. Gradually add in the water and whisk it in to form a smooth batter. Let batter sit for 10 minutes.
To the batter, add the shallots, cumin, and the zucchini. Add the chopped herbs and jalapeno if using. Mix well to coat the veggies thoroughly in the batter. Using a spoon, form into patties and set aside on a plate. You should have about 8.
Heat griddle over a medium high flame. Add 1 teaspoon of the oil and rub it over the griddle with some paper towels. Add the patties to the griddle without crowding, flattening them with the back of the spatula as you go. Cook until browned on one side, then flip and repeat. Set aside and keep warm while you cook the remaining patties. Re-grease the skillet and continue cooking the rest. Serve immediately.

Chef Tips

Many recipes will tell you to keep fritters and pancakes warm in the oven. I find this often dries them out too much. I prefer to keep the patties warm on to of the stove, here’s how: Set a plate over a pan of simmering water. Cover the plate with a double layer of paper towels folded over. As you cook the patties, slip them between the layers of folded paper to keep them covered and warm.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our Registered Dietitian Kate Ueland, MS, RD, CSO, a board-certified specialist in oncology nutrition, to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics.