Zucchini Fritters are perfectly nutritious, healthy and delicious. Serve them as a snack, in a sandwich/burger or on their own. My version is vegan, gluten-free and loaded with everything good for you!

This is a very simple, easy and versatile recipe that is prepared and served in less than 30 minutes. I used kidney beans in the recipe but any pre-cooked beans or combination of your preferred beans will work.

Grating, salting and letting the zucchini rest before squeezing out the excess liquid helps provide a good texture. Crispy on the outside and moist on the inside with amazing favour. In my previous versions, my zucchini was still a little wet when I combined it with the other ingredients it made the mixture a bit wetter than I would have preferred so I poured the batter into the pan which was just as delicious. The batter needs only to pull together from crumby, into a batter.

Fry on high heat by letting the pan get nice and hot with a bit of oil before adding the batter/patties. Then let them get nice and browned on each side. If the batter is wet, scoop it into the pan using a cookie scooper and flatten with a spatula. If the batter is dryer, form the fritters/patties by hand before placing them into the hot pan.

I make a batch at a time and keep the cooked ones warm in the oven at 250 degrees until ready to serve. I place the cooked ones on a grill rack stacked on top of a baking tray side to ensure both sides remain crispy.

Serve the zucchini fritters with your favourite sauce. I love them with my Tahini Sauce but any sauce of your preference will be great.

Vegan Zucchini and Bean Fritters

Servings

Ingredients

• 2 Zucchini grated Yellow or green. I just happen to use use yellow in this recipe.
• 2 Green Onions finely chopped
• 1 Can 400 g (14 oz) Kidney Beans Drained
• 1/2 Cup Chickpea four (Besan)
• 1 Teaspoon Himalayan salt (or pink salt)
• 1 Teaspoon Ground Ginger
• 1 Teaspoon Chilli Flakes Or to taste
• 1 Teaspoon Cumin powder
• 1 1/2 Teaspoon Smoked Paprika
• 2 Tablespoon Nutritional yeast
• 1 Tablespoon Coconut oil Used to sauté the fritters

Servings Ingredients 2 Zucchini grated Yellow or green. I just happen to use use yellow in this recipe. 2 Green Onions finely chopped 1 Can 400 g (14 oz) Kidney Beans Drained 1/2 Cup Chickpea four (Besan) 1 Teaspoon Himalayan salt (or pink salt) 1 Teaspoon Ground Ginger 1 Teaspoon Chilli Flakes Or to taste 1 Teaspoon Cumin powder 1 1/2 Teaspoon Smoked Paprika 2 Tablespoon Nutritional yeast 1 Tablespoon Coconut oil Used to sauté the fritters

Instructions

1. Place the grated zucchini is a dish and sprinkle with a little salt. Set aside for 5 minutes. After 5 minutes place the zucchini in a towel and squeeze out as much water as possible. Set aside.
2. Place the kidney beans in a medium mixing bowl and mash slightly with a fork. Add in all the other ingredients and mix until well combined.
3. Place a frying pan on medium heat and let the pan get hot. Add enough coconut oil as required to prevent sticking. Use a 1/4 cup scoop and pour into the pan or shape into patties and place in the hot pan.
4. Cook 5-6 minutes on each side. Keep a close watch on the heat as the veggies are raw and need to cook on both sides slowly without getting burnt. Remove onto a clean paper towel to absorb any excess oil.
5. Serve with Tahini Sauce or your preferred sauce.