"Ditch your fork and knife, you’ll want to stuff your face full of these little Vegan Zucchini Fritters."
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  • Recipe Card
Prep time 10mins
Cook time 10mins
Serves or Makes: 6

Recipe Card

Fritters Ingredients


  • 2 cups grated Zucchini
  • 2 tablespoons coconut oil
  • 1/2 cup grated onion
  • 3 cloves garlic
  • 2 cups chopped spinach
  • 14 ounce container chickpeas
  • 1/2 cup corn meal
  • 1 teaspoon ground cumin
  • pinch salt and pepper

Cucumber Raita Ingredients


  • 1 cup english cucumber , finely cubed
  • 1 cup vegan plain yogurt
  • 1 teaspoon fresh dill
  • 1 clove of garlic , pressed
  • 1/2 cumin
  • 1/4 cayenne
  • salt to taste


  • Step 1

    Heat a frying pan over medium heat add coconut oil, zucchini, onion, and garlic. Sauté for 3-4 minutes, stirring frequently, or until soft. Then, add spinach until wilted approximately 2-3 minutes. Strain then gently dry with a paper towel to remove any excess water.

  • Step 2

    o a large mixing bowl, add chickpeas and mash with a potato masher or the back of a fork until your chickpeas are uniform. Then, add your sautéed veggies, corn meal and seasoning. Roll up your sleeves and get in with your hands to produce a well-combined mixture. It should tacky yet mouldable mixture. Add more corn meal as needed.

  • Step 3

    Form into 1-inch-thick by 4 in in diameter patties.

  • Step 4

    Over a medium high heat, add oil to the pan. Then, when it sizzles add in your fritters to without crowding. Fry until brown, approx. 4 minutes on each side.

Cucumber Raita Instructions

  • Step 1

    In a small bowl, add all your ingredients for the Cucumber Raita.

  • Step 2

    Top raita over your fritters and serve!

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