An easy vegan meal that your omnivore friends will love. These healthy vegan zucchini fritters (also known as zucchini kofta) come together quickly with shredded zucchini and chickpea flour. They’re delicious all on their own, but we suggest that you serve these protein-packed golden fritters on top of our spicy tomato curry sauce. Drizzle over some lucious coconut cream and sprinkle with some cilantro to finish it off. This dish will become one of your new favorites after the first bite.
Inspired by kofta (sometimes spelled kafta), a traditional meat-heavy middle eastern patty, our plant-based version is much lighter a has only 5 ingredients. These golden nuggets are bursting with so much flavour, your omni friends won’t know what hit their tastebuds! This fritter recipe is meatless, grain-free, gluten-free, egg-free and dairy-free, so it’s safe for a wide range of dietary preferences.
How to Make Vegan Kofta (Zucchini Fritters)
Begin by grating about 5 or 6 medium zucchini on the large end of a box grater. Place grated zucchini into a colander and set it over a bowl for about 30 minutes to drain excess water.
In a mixing bowl, combine about 1 cup of chickpea flour (also known as besan) with your spices.
Combine zucchini and besan mixture together, using clean hands to bring it together. You’ll have a very sticky mixture.
Heat a non-stick pan with a drizzle of cooking oil, and drop spoonfuls of the mixture into the pan, patting them down slightly. I like to shape them into rounds or ovals, about 2 inches in diameter. Cook on one side for about 2-3 minutes, then flip and cook on the other side. Add more oil if they stick to the pan.
Transfer fritters to parchment-lined baking sheet and bake in 350 degree oven for about 20 minutes.
While the fritters are baking, make the curry sauce.
How to Make Easy Blender Curry Sauce
Heat oil over medium heat in medium-large saucepan.
Cook onions until golden brown, about 10 minutes, stirring infrequently. Add garlic, chili, and ginger. Bask in the scents that will fill your kitchen! Add the tomatoes and spices. Stir well. Add water and stir. Transfer mixture to a blender and pulse until smooth. Return to pot and simmer over low heat for 20-30 mins.
Ways to Enjoy Zucchini Fritters
We absolutely love to have these fritters swimming in spicy sauce, but we ALSO like to make a double batch and eat the leftovers throughout the week. Other ways to enjoy these:
Eat them like latkes! Enjoy with applesauce or vegan sourcream.
1cupchickpea flour (besan)available in Indian or Asian grocery, or in health food stores
2tsponion granules
1tspgarlic powder
1tsp eachkosher salt & cracked black pepper
2tbspcooking oilwe use grapeseed
For the Curry Sauce
2largeonionsdiced
1 ½tspsugar
5clovesgarlicminced
2tbspchopped fresh gingeror 2 tsp ginger powder
1-3green chilis depending on your level of spice preference
4plum tomatoeswe used canned ones
2tbsptomato pasteor, 1/4 cup juice from canned tomatoes
1tspsalt
2tspgaram masala
½tspground turmeric
½tspamchur powder (or tamarind)
2tbspfenugreek leaves (kasuri methi)
2tbspcoconut creamoptional, for garnish
Instructions
Zucchini Fritters (Kofta) Instructions
Preheat oven to 325°F and line a baking tray with parchment paper.
Grate zucchini on the large end of a box grater.
Place grated zucchini into a colander and set it over a bowl for about 30 minutes to drain excess water.
In a mixing bowl, combine about 1 cup of chickpea flour (also known as besan) with your spices.
Combine zucchini and besan mixture together, using clean hands to bring it together. You'll have a very sticky mixture. If it's too watery, add a little bit more besan. Look at the photos to get an idea of the texture.
Heat a non-stick pan with a drizzle of cooking oil, and drop spoonfuls of the mixture into the pan, patting them down slightly. I like to shape them into rounds or ovals, about 2 inches in diameter.
Cook on one side for about 2-3 minutes, then flip and cook on the other side. Add more oil if they stick to the pan.
Transfer fritters to parchment-lined baking sheet and bake in 325° degree oven for about 30 minutes.
While the fritters are baking, make the curry sauce. If the fritters are ready before the curry is, you can shut the oven off and let them stay warm in there.
Curry Sauce Instructions
Heat oil over medium heat in medium-large saucepan. Cook onions until golden brown, about 10 minutes, stirring infrequently.
Add garlic, chili, and ginger. Cook another 5 minutes, until it becomes fragrant.
Add the tomatoes, tomato paste or juice, and all spices. Stir well.
Transfer mixture to a blender and add water. Blitz until smooth.
Return to pan and simmer over low heat for 20 to 40 minutes, until desired thickness is reached.
Assembly
Spoon curry sauce into bowls. Drizzle with optional coconut cream / coconut milk. Top with fritters. Garnish with torn cilantro and cracked black pepper. Enjoy!
