Zucchini Fritters Recipe – Whole Wheat & Chickpea Flour Snack

Last Updated on 4 months by Neha Deshmukh

Zucchini Fritters Recipe – Whole Wheat & Chickpea Flour Snack

Introduction

Oh, fritters! Is there anything more satisfying than a crispy, golden fritter, especially when it’s packed with veggies? I absolutely love making these zucchini fritters. They’re a fantastic way to use up that extra zucchini from the garden (or the farmer’s market!), and they’re seriously addictive. This recipe uses a blend of whole wheat flour and chickpea flour, making them a little healthier than your average fritter, but trust me, you won’t even notice the difference – just pure deliciousness!

Why You’ll Love This Recipe

These zucchini fritters are quick, easy, and incredibly versatile. They’re perfect as a snack, a side dish, or even a light meal. Plus, they’re a great way to sneak some extra vegetables into your diet. They come together in under 30 minutes, and the whole family will enjoy them.

Ingredients

Here’s what you’ll need to make these delightful fritters:

• 2 medium zucchini
• 1/3 cup onion, finely chopped (about 75g)
• 2 tsp celery, finely chopped (about 6g)
• 1/2 tsp garlic, finely chopped (about 3g)
• 2 tbsp parsley or cilantro, chopped (about 6g)
• 1/2 heaped cup whole wheat flour (about 60g)
• 1/4 cup chickpea flour (besan) (about 30g)
• 1/4 to 1/2 tsp black pepper, crushed (adjust to taste)
• 1/8 tsp black salt (kala namak) – adds a lovely flavour! (about 0.5g)
• 1/2 tsp salt (about 3g)
• 1/2 tsp baking powder (about 2.5g)
• 2-3 tbsp olive oil (for frying)

Ingredient Notes

Let’s talk ingredients for a sec! Grating the zucchini is key – a coarse grater works best. Don’t worry about squeezing out all the moisture, a little bit is good. It helps bind everything together.

I always use fresh herbs, but if you’re in a pinch, a teaspoon of dried parsley or cilantro will do. And don’t be shy with the spices!

Zucchini Varieties & Selection

Any zucchini will work for this recipe, but I prefer the smaller, darker green ones. They tend to have fewer seeds and a more delicate flavour. Look for firm zucchini that feel heavy for their size.

The Benefits of Chickpea Flour (Besan)

Chickpea flour, or besan, is a staple in Indian cooking. It adds a lovely nutty flavour and a slightly crispy texture to these fritters. It’s also a great source of protein and fibre!

Using Whole Wheat Flour for Added Nutrition

I love using whole wheat flour in this recipe for a bit of extra nutrition. It adds a subtle nutty flavour and a slightly heartier texture. You can substitute it with all-purpose flour if you prefer, but I find the whole wheat adds a nice depth of flavour.

Regional Spice Variations

Indian cuisine is all about spices, and these fritters are no exception! Feel free to experiment with different spice blends. A pinch of turmeric, cumin, or coriander powder would be delicious additions. My grandmother used to add a tiny bit of red chilli powder for a little kick!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grate the zucchini using a coarse grater. You want it nicely shredded, but not mushy.
2. In a large bowl, combine the grated zucchini, chopped onion, celery, garlic, and parsley (or cilantro).
3. Add the whole wheat flour, chickpea flour, black pepper, black salt, salt, and baking powder to the bowl.
4. Mix everything together really well. You’re aiming for a thick batter. If it seems too dry, add a tablespoon of water at a time until it reaches the right consistency. If it’s too wet, add a little more flour.
5. Heat the olive oil in a cast-iron skillet (or any heavy-bottomed pan) over medium-low heat.
6. Once the oil is hot, spoon about 2 tablespoons of batter into the pan for each fritter. Gently flatten them with the back of a spoon.
7. Fry for about 3-4 minutes per side, or until golden brown and crispy. Flip carefully!
8. Remove the fritters from the pan and place them on paper towels or a wire rack to drain any excess oil.

Expert Tips

Let’s make sure these fritters turn out perfect!

Achieving the Perfect Crispness

Medium-low heat is your friend here. Frying them too quickly will result in burnt outsides and undercooked insides. Patience is key!

Preventing Soggy Fritters

Don’t overcrowd the pan. This will lower the oil temperature and result in soggy fritters. Work in batches if necessary.

Adjusting Spice Levels

Taste the batter before frying and adjust the spices to your liking. A little extra black pepper or a pinch of chilli powder can really elevate the flavour.

Variations

Want to switch things up? Here are a few ideas:

Vegan Zucchini Fritters: This recipe is already naturally vegan!

Gluten-Free Zucchini Fritters: Substitute the whole wheat flour with a gluten-free all-purpose flour blend.

Spice Level Adjustments (Mild, Medium, Spicy): For mild, stick to the recipe as is. For medium, add 1/4 tsp of red chilli powder. For spicy, add 1/2 tsp or more!

Festival Adaptations (Holi, Diwali Snack): These are fantastic for festivals! During Diwali, my family loves to serve them with a mint-coriander chutney.

Serving Suggestions

These fritters are delicious on their own, but they’re even better with a dipping sauce. I love serving them with:

• Mint-coriander chutney
• Yogurt dip (raita)
• Sweet chilli sauce
• A squeeze of lemon juice

Storage Instructions

Leftover fritters can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a skillet or oven to restore their crispness. They can also be frozen for longer storage.

FAQs

Got questions? I’ve got answers!

What is the best way to remove excess oil from the fritters?

Using paper towels or a wire rack is the best way to drain excess oil. Don’t stack them on top of each other, as this will make them soggy.

Can I make the batter ahead of time?

You can make the batter up to a few hours ahead of time, but it’s best to fry the fritters immediately after mixing. The zucchini will release moisture over time, which can affect the texture.

Can I bake these fritters instead of frying them?

Yes, you can! Preheat your oven to 200°C (400°F). Place the fritters on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway through. They won’t be as crispy as fried fritters, but they’ll still be delicious.

What kind of dipping sauce goes well with zucchini fritters?

So many! Mint-coriander chutney, raita, sweet chilli sauce, or even a simple lemon juice are all great options.

How can I adapt this recipe for different vegetables?

Absolutely! You can substitute the zucchini with other grated vegetables like carrots, potatoes, or sweet potatoes. Just adjust the amount of flour as needed to achieve the right consistency.