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These vegan Zucchini Fritters are perfect to make all summer long. They are great to serve as snack or as a light meal.


4 Servings

Total time

25 minutes




  • 2 medium zucchini
  • 2 tbsp onion (finely chopped)
  • 1 garlic clove (finely minced)
  • 15 oz. can black beans (optional)
  • 15 oz. can black beans
  • 15 oz. can black beans
  • 15 oz. can black beans
  • 3 tbsp rice flour
  • to taste Salt and Pepper
  • 3 tbsp cilantro (finely chopped)


  1. Grate zucchini on the large side of a box grater. Place in a mixing bowl along with 1tsp of salt and let sit for 10 minutes.
  2. After 10 minutes, squeeze out all the water and place it in a mixing bowl.
  3. Add the chopped onion, minced garlic, cayenne pepper (if using), ground cumin, ground coriander, cilantro, salt and pepper. Mix well.
  4. Next add chickpea flour & rice flour. Mix well to form a dough that is a little tacky but not too watery. Add a little more chickpea flour if the mixture doesn't hold it's shape.
  5. Heat 3tbsp oil in a nonstick or cast iron pan. Take about 2~3tbsp of mixture and gently place it in the hot oil. Flatten lightly in the back of a spoon. Cook undisturbed for about 2~3 minutes until the fritter is lightly golden. Gently flip and cook for another 2 minutes or until golden.
  6. Remove to a paper towel lined plate. Serve hot as is or with some vegan yogurt or mint chutney. Enjoy!!
  7. View the recipe instructions at Cook's Hideout

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