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Zucchini pancakes without eggs

Eggless Zucchini Fritters

Delicious, wholesome, light — perfect for the whole family! These eggless zucchini fritters take just a handful of everyday ingredients, and zucchini is available year-round these days. This recipe works not only for anyone eating vegan or observing a fast, but for anyone looking to keep their meals on the lighter side.

Maria

Recipe author

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Composition / ingredients

Servings:

Zucchini

350

Flour

Vegetable oil (for frying)

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 2 g

Fats 33 % 8 g

Carbohydrates 58 % 14 g

133 kcal

GI: 29 / 0 / 71

Cooking method

Cooking time: 25 min

Step 1:

How do you make eggless zucchini fritters? Gather your ingredients. Scrub the zucchini well with a brush. If it's a young zucchini with tender skin and small seeds, there's no need to peel it. If it's large and overripe, with tough skin and big seeds, peel it and scoop out the seeds. Mine was a young zucchini, but I still trimmed off the darkened spots on the skin.
Step 2:

Grate the zucchini on the medium holes of a box grater. The large holes work too, but the medium ones give the fritters a more delicate texture. Don't drain off the liquid that comes out. Since there's no egg in this version, that juice is what helps the flour bind with the zucchini into a smooth, semi-thick batter.
Step 3:

Add salt and pepper and stir. Again, if the zucchini releases more juice, don't drain it.
Step 4:

Add the sifted flour (I sift it right into the bowl with the zucchini) and stir. You should get a fairly thick, smooth, semi-firm batter.
Step 5:

If the mixture comes out too dry and there isn't enough zucchini juice to moisten all the flour, stir in 1–2 tablespoons of water. If you like, you can add chopped dill, parsley, or cilantro to the batter. For a bolder flavor, press a peeled garlic clove into the batter.
Step 6:

Heat a little vegetable oil in a skillet. Spoon out the zucchini batter and shape it into small round fritters. Fry over medium heat (mine is on setting 5–6) until golden on both sides, about 3–5 minutes per side.
Step 7:

Transfer the finished fritters to a plate, sprinkle with chopped herbs if you like, and serve. Enjoy!

Besides the usual pale green zucchini, you can use bright yellow summer squash.
Every oil is only good up to a certain temperature — its smoke point, past which it starts to burn and forms harmful compounds. For frying, choose a neutral oil with a high smoke point and keep the heat moderate.
The right skillet matters — a poorly chosen pan can spoil even the best recipe. Reach for a heavy pan that heats evenly.
Instead of all-purpose flour, you can use whole wheat.