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These crispy Zucchini Fritters are so crispy and delicious, you cannot stop at just one! Believe me, I tried, but I couldn’t help myself to another! 😁

They make a great appetizer or snack. Chickpea flour(besan) and rice flour make it crispy. So, this is gluten-free and vegan! You can add more green chilies to make it spicier. This is such a great way to use up zucchini.

Let’s get straight to the ingredients for these Crispy Zucchini Fritters:

Zucchini – grated, sprinkle salt and keep it aside for 15 minutes

Onion – red onion chopped

Green chili (use more for more spice)

Cilantro

For the batter:

Besan ( chickpea flour)

Rice flour

Salt to taste

Turmeric powder

Kashmiri chili powder

Cumin powder

Chaat masala powder

Oil to pan-fry them

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How do you make these Crispy Zucchini Fritters?

Grate zucchini, sprinkle salt over it and let it sit for about 20 minutes. This is to draw out the moisture from the zucchini.

Chop your onion, green chilies, and cilantro.

In a big bowl, add the besan, rice flour, and spice powders, mix them up.

Squeeze out all the water from the zucchini and put it into the bowl with the dry mixture.

Add the onions, chilies, and cilantro.

Add about 1/3 rd cup of water and mix gently using a wooden spoon or a spatula.

Your mixture should be neither too thick nor too thin, it should be a little thicker than pancake batter.

Heat oil in a pan, when it is hot, add your batter with a spoon. Flatten it a bit making fritters. I made 4 at a time. I kept the flame on medium. Fry till golden brown on both sides.

Drain on a paper towel. Fry them immediately before serving them, because they will not remain crispy. However, they can be warmed up in a toaster oven or an air fryer.

Serve hot with ketchup, Sriracha sauce, or even a nice yogurt dip!

Enjoy these crispy tasty fritters!

Crispy Zucchini Fritters

Shredded zucchini mixed with chickpea flour, rice flour, and a few spices, pan-fried till crispy!

Course Appetizer, Snack

Cuisine Indian

Author Nandini

Ingredients

1 Zucchini (shredded)
⅓ cup Chickpea flour(besan)
2 tbsps Rice flour
¼ Onion (chopped)
1 green chili (chopped)

Spice powders

¾ tsp Kashmiri Chili powder
Salt to taste
¼ tsp turmeric powder
¼ tsp cumin powder
¼ tsp chaat masala powder

Instructions

Grate zucchini, sprinkle salt over it, and let it sit for 15 to 20 minutes.
Chop up the onion, green chili, and cilantro.
In a bowl, add the chickpea flour, rice flour, and spice powders. Mix with a whisk.
Squeeze out all the water from the zucchini and put it into the bowl with the dry mixture.
Add onions, chili, and cilantro.
Now pour around ⅓ cup of water and mix gently with a wooden spoon or spatula.
Your mixture should not be too thin nor too thick. The consistency should be a little thicker than pancake batter. Add a little more water if required.
Heat oil in a pan, when hot, add a spoonful of the mixture. Flatten it to make fritters. I made four at a time keeping the flame on medium heat.
Fry till golden brown on both sides. Drain them on a paper towel.
Serve these fritters hot with ketchup, Sriracha, or a yogurt dip.

Notes:

You can add more green chilies or chili powder to make it spicier.
Fry the fritters just before serving as they do not remain crispy. However, you can heat them up in a toaster oven or an Air Fryer.
The consistency of the mixture is important, add water a little at a time.
You can add chopped garlic too if you like the flavor.
I added chopped red onion, but any onion is fine. You can even add scallions instead of onion.