Zucchini doesn’t get nearly enough praise for its crazy versatility – and its abundance. If you’ve ever grown zucchini, you know! These baked zucchini fritters are the perfect way to use up extra zucchini. It takes 4 cups of zucchini to make 6 fritters. So it can handle any zucchini surplus you’ve got on hand!
These fritters are vegan, gluten free and super healthy…all without sacrificing flavour. In fact, the combination of earthy cumin, with fragrant basil and lemon is totally swoon-worthy.
The texture is also special – the crust gets golden and crisp, while the inside is silky and literally melts in your mouth. I don’t know…I guess I’m pretty pleased with how these turned out, ha!
The secret to healthy gluten free zucchini fritters
If you’ve cracked open Eat More Plants Cookbook, you know how much I love chickpea flour. It’s high in protein and fibre and really good for your gut microbiome…it also makes an excellent and absorbent base for these fritters. Many gluten free flours are little more than starch, which spikes your blood sugar and isn’t such a hot pick for an anti-inflammatory diet.
I love eating these fritters as a snack or side dish with a nice tomato soup. They could also make a great brunch, as the base for a benedict or alongside a scramble. I totally recommend doubling the recipe!
Baked Zucchini Fritters with Lemon and Basil
- 4 cups grated zucchini
- 1 1/2 teaspoons salt divided
- 3/4 cup chickpea flour
- 4 green onions dark green parts only
- 1/4 cup warm water
- 1/4 cup fresh basil chopped
- 1/4 cup extra virgin olive oil
- 2 tablespoons ground flax
- 2 cloves garlic peeled and minced
- 1 lemon zested
- 1 teaspoon baking powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- freshly cracked black pepper
- Preheat oven to 425° Fahrenheit (220° Celsius) and prepare a baking sheet with parchment paper.
- Toss grated zucchini with 1 teaspoon (5ml) salt in a fine metal sieve, placed over a bowl or the sink. Let sit for 10 minutes so the zucchini releases water.
- In a small dish, mix ground flax with a 1/4 cup of warm water and set aside.
- Meanwhile, in a medium bowl, whisk together the chickpea flour, baking powder, cumin and remaining 1/2 teaspoon (2.5ml) salt. Then stir in green onions, basil, olive oil, garlic, lemon and black pepper.
- Rinse zucchini to remove excess salt, and gently squeeze handfuls of zucchini over sink to remove liquid and place squeezed zucchini in the bowl with the chickpea mixture. Add gelled flax to zucchini mixture and mix well to combine.
- Gently drop scant 1/2 cup of batter onto parchment lined baking sheet, pressing with fingers to form a 4 inch (10 cm) patty. Batter should yield 6 patties.
- Bake for 15 minutes, carefully flip and bake for 15 minutes more. Let rest on cookie sheet for five minutes before serving.