Zucchini parsnip fritters – Vegan

Zuchini parsnips fritters final

About:

Fritters are quick to make and endlessly flexible. This version uses garlic and coriander to flavour it. These fritters are shallow fried and indeed these are golden beauties whipped in no time and between their crispy exteriors, creamy interiors.

I served them with hot tomato chilli sauce (Recipe link click here)

Health Benefits:

Zucchini is packed with beneficial nutrients including Vitamins C and A, potassium, folate, and fiber. All contribute to a healthy heart by decreasing the risk of stroke, reducing high blood pressure, and lowering cholesterol. Get maximum benefits by eating either raw or cooked zucchini and feel free to eat the skin– it’s edible.

Yields-6-8
Preparation time-10 minutes
Cooking time-20 minutes

Ingredients:

  • Grated zucchini-1cup (3medium)
  • Grated parsnip-1/2cup (1large)
  • Chickpea flour-1/3cup
  • Corn starch-2tbsp
  • Baking powder-1tsp
  • Minced garlic-2cloves
  • Chopped coriander-a handful
  • Salt-to taste
  • black pepper powder-1/2tsp
  • oil- for toasting fritters

Procedure:

  • Mix grated zucchini, parsnip with 1/2tsp of salt and place in a colander over the sink to drain.
  • After 10minutes, transfer zucchini to the center of a kitchen towel, wrap around and squeeze out over the sink until all water is extracted.
  • now combine chickpea flour, corn meal/corn starch, baking powder, salt, crushed black pepper, garlic in a bowl.
  • Fold in squeezed zucchini, parsnip, coriander and mix until everything comes together. (sprinkle some water if desired)
  • Make small or jumbo balls and gently flatten it between your palms.
  • Heat a large non-stick skillet, grease some oil and place the flattened mixture 3-4 at a time or as per the size of the skillet (do not overcrowd your pan, you can work in 2-3batches)
  • Cook for 2-3minutes or until the underside is golden and crispy and cook for 3 more minutes on the other side.
  • Transfer fritters to a paper towel lined plate.

Serve hot with dipping sauce.

Note:

  • Squeezing is important as the zucchini tends to contain mre moisture in it and so the fritters may break if not squeezed.
  • Chickpeas flour can be replace with plain flour.

I am brining this recipe to Anni’s VVLP#20; Kimmy’s Healthy Vegan Potluck #22; Angie’s Fiesta friday #42

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About Chitra Jagadish

My passion is Cooking & love exploring healthy recipes. This blog is all about sharing 'Recipes for Healthy living', which are my experiments at home.

Posted on November 15, 2014, in Breakfast, Indian, International, Starters, Vegan and tagged , , , . Bookmark the permalink. 39 Comments.

  1. It looks super yummy, Chitra πŸ™‚

    Like

  2. I love parsnips and love your fritters Chitra. Combining them with the zucchini in those lovely little pancakes is such a wonderful idea. Did you with yogurt as well as the hot tomato chili sauce?

    Like

  3. This looks so tasty! I can’t wait to try! Thanks for liking all of my posts at Lifeoutofthenest.wordpress.com I am excited to follow your blog

    Liked by 1 person

  4. I like these fritters a lot Chitra, especially using zucchini and then with parsnip too! The best part might be your tomato chili sauce πŸ™‚

    Liked by 1 person

  5. Reblogged this on Chef Ceaser.

    Like

  6. interesting !! then again, everything that you create is interesting on it’s own πŸ™‚

    Liked by 1 person

  7. I love fritters, and the flavours in these ones sound amazing

    Liked by 1 person

  8. These sound delish! I love the idea of the parsnip in it, too!

    Liked by 1 person

    • Thank you Frugal. .. glad you liked it…:) πŸ™‚

      Like

      • I do!~ I wouldn’t have thought it would have held together so well without egg, but they look like they have an amazing texture. I also have to comment on the spicy tomato sauce, which I’ve already pinned but haven’t had a chance to make yet, because it sounds so wonderful
        & fresh.

        I mentioned before how much I like that you put the hints about the health benefits on here – I had no idea the humble zucchini was so good. I use it sometimes but mostly ignore it…I will be more openminded about it now!

        Liked by 1 person

      • Thanks Frugal for your kind words…Knowing health benefits would make one to use that veggie regularly…Glad you got inspired with my blog feature…Feels nice

        Liked by 1 person

  9. We make zucchini fritters as well, so easy and quick πŸ™‚

    Like

  10. rockmyvegansocks

    Oh these sound so good! Love the use of zucchini and I never know what to do with parsnips. Thanks so much for sharing this over at Healthy Vegan Fridays – I have shared & pinned your recipes =)

    Like

  11. Hi Chitra, very interesting fritters! What is the purpose of baking powder?

    Like

  12. First time here Chitra. I am a Nutritionist technically and great to see someone from the similar line. So… I assume you are a Doc/ Nutritionist. Nice collection you have. I ll keep visiting you.

    Happy Cooking

    Like

  13. Thank you so much for the Encourgements.

    Like

  14. Thanks Annie for the feature

    Like

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