Zucchini Fritters (Eggless)

Zucchini Pancakes

Zucchini fritters are scrumptious, delectable, mouth-watering delights with a crispy exterior and warm, succulent tenderness on the inside. It is amazing how a mild veggie like Zucchini can transform into a zesty snack that even kids love to devour en masse. In addition to their delicious taste, these fritters are on the healthier side as these are not deep-fried & Zucchini is low in cholestrol and a good source of protein, vitamin A, dietary fibers & minerals. Also, my recipe is a healthier, guilt-free version as it does not contain eggs or cheese. I love to nibble on these fritters when there is chill in the air, as they have a delicious way of spreading warmth inside one's system. Serve them with sour cream or with Cilantro-Mint Chutney, and enjoy the pleasure of watching them disappear from the plate in the blink of an eye :)

Zucchini Fritters

ZUCCHINI  FRITTERS  RECIPE


Makes : 8 Pcs

Ingredients:

3 medium-size Zucchini; ends trimmed
1-2 Garlic cloves; peeled & minced
3 Green Onions; minced
2 Green chillies or to taste; destemmed & finely chopped
½ cup All-purpose Flour (Maida)
2 tbsp Corn Starch/Corn Flour
2 tbsp chopped fresh Basil leaves or Cilantro (Coriander) leaves
2 tsp freshly grated Lemon zest
Salt to taste
1/8 tsp Black Pepper Powder
2-3 tbsp Olive Oil
Lemon wedges, for serving

How to make Zucchini Fritters

  1. Grate the zucchini on the large holes of a box grater, or in a food processor using the shredding blade.
  2. In a large bowl, toss zucchini with 1 tsp salt and set aside for 10 minutes. Then, squeeze all of the excess liquid out of the zucchini with your hands.
  3. Return the dried zucchini to the bowl. Mix green onions, garlic, green chillies, basil, lemon zest, salt (taste the zucchini before adding) & black pepper. Sprinkle the corn starch & all-purpose flour over the mixture & mix until uniformly incorporated.
  4. Heat 2 tbsp of olive oil in a large non-stick skillet/Tava over medium heat.
  5. Drop 2 tbsp of the zucchini mixture onto the skillet. Do not overcrowd the skillet, cook in batches. Lightly press the batter with the back of your spatula. Cook fritters until the edges underneath turn golden brown, takes about 2-3 minutes. Flip the fritters & fry until its golden-brown underneath as well.
  6. Drain on absorbent paper. Repeat process with remaining batter, adding more oil to skillet/tava if necessary.
  7. Serve with lemon wedges & Cilantro-Mint Chutney.

23 comments:

  1. I would make these with rice flour or gram flour or potato flour, they sound yummy. Then I need to work out how to cook them with very little or no oil! Thanks for sharing.

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    1. Cazzy, thanks for the compliment - they are indeed yummy. Happy Cooking! :)

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  2. I love that photo. What a great recipe too. Thanks for bringing these to Ladies Night!

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    1. Thanks Greg for appreciating the photo & the recipe! :)

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  3. Another GREG thinks these are terrific too. GREG

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    1. Thanks to another Greg :) Really happy to have so many Gregs liking these fritters :-D

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  4. My son-in-law Greg made these for me they are awesome. We only had shredded frozen zucchini and they turned out wonderful.

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    1. Awwwwww....thanks so much for liking them & for letting me know that they turned out great. It makes my day to hear that someone tried my recipe & enjoyed it with their loved ones :)

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  5. Hi! I’m new follower of your blog and would like to invite you to join me at my weekly Clever Chicks Blog Hop:

    http://www.the-chicken-chick.com/2013/02/clever-chicks-blog-hop-22.html



    I hope you can make it!



    Cheers,

    Kathy Shea Mormino

    The Chicken Chick

    ReplyDelete
    Replies
    1. Hi Kathy, good to have you here. However, I don't see your name in my follower's list, am I missing something?

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  6. These look so great. Thanks for dropping them by the Favorite Things party!

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    1. Thanks for your sweet words & hosting the party, Melissa :) xxx Nids

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  7. it looks really yummy , thank you..
    but is it going to stick togather if we don't add water or any binding liquid??

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    1. Much thanks for appreciating it! Zucchini contains 95% water so you won't run short of it :) In fact, my recipe recommends squeezing the grated zucchini to remove the excess water that will help in binding better. Even after squeezing, there will still be enough water left in the zucchini for binding. Hope this helps!

      Happy Cooking!
      Nids

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  8. This looks awesome! Hiwever, I can't find where to pin or email it :(

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    Replies
    1. Hi Mary, thanks for such a lovely compliment :) For pinning, sharing etc. I have used the Sharethis tool, however it has been acting weird for the past few days. I have reached out to Sharethis to resolve this issue, hopefully it will get fixed soon (fingers crossed). Sorry for the inconvenience!

      Happy Cooking!
      Nids

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  9. I made these just now and they are DELICIOUS! Thank you for sharing this recipe!

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    Replies
    1. Thanks for trying out the recipe! So glad to hear that you loved them :)

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