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Zucchini Fritters

This vegan, gluten free take on zucchini fritters can either be pan fried or grilled. Serve with your favorite hummus or a sauce made with garlic and herbs from the Market.

Course BBQ, grilling, Main Course, Side Dish, Snack
Cuisine American, Italian, Mediterranean
Keyword chickpeas, dill, gluten free, kohlrabi, leafy greens, quinoa, vegan, vegetarian, zucchini
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 11 fritters


  • 2 cups cooked and cooled quinoa (looked for cooked packs at the store to skip the stove!)
  • 2 cups shredded zucchini (about 2 small)
  • 2 tbsp coconut oil, plus more for cooking
  • 1/2 cup finely diced onion
  • 4 cloves of garlic, minced
  • 1 healthy pinch each of sea salt and black pepper
  • 2 cups chopped spinach or other soft greens
  • 1/3 cup chickpea flour (or 1 egg)
  • 1/4 cup water
  • 1/4 tsp sea salt, plus more to taste
  • 1/4 cup fresh dill
  • 1/2 cup gluten free flour blend (or all-purpose flour)


  1. If you do not already have cooked quinoa, prepare it at this time — 2/3 cup uncooked quinoa will yield ~2 cups cooked.

  2. Shred zucchini using either the coarse side of a box grater or the grater attachment of a food processor. Transfer to a clean towel and squeeze out excess moisture. Set aside.

  3. Heat rimmed skillet over medium heat, add oil (or water), onion, and garlic. Season with a pinch of salt and pepper. Sauté for 3-4 minutes, stirring frequently, or until the onion is tender and fragrant. Add zucchini and sauté for another 2 minutes. Lastly, add chopped greens and stir to slightly wilt. Set aside.

  4. Prepare chickpea “eggs” by combining chickpea flour and water in a small bowl. Stir to combine. It should be a runny paste. Adjust texture as needed. Set aside.

  5. To a large mixing bowl add sautéed vegetables, cooked and cooled quinoa, salt, and fresh dill and stir. Then add chickpea mixture and stir. Lastly, add gluten-free flour and stir until combined. You should have a slightly tacky but moldable mixture. Add more gluten-free flour as needed if too wet to handle.

  6. Form into thin (roughly 1/4-inch-thick) patties the size of the palm of your hand. Grill on the medium heat area of your grill until golden brown, about 4 minutes on each side.

  7. Serve hot with garnishes of choice, such as lemon juice, yogurt (regular or dairy-free)hummus, a garlic dill sauce, or fresh dill (all optional). Store leftovers covered in the refrigerator up to 3-4 days, or in the freezer up to 1 month. Reheat on the stovetop over medium heat, in a 350 degree F (176 C) oven, or in the microwave until hot. If frozen, thaw before reheating. Enjoy!