Easy Zucchini Fritters

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Plate of stacked Easy Zucchini Fritters topped with coconut yogurt and fresh dill

After having so much success with our Sweet Potato Quinoa Fritters, we wanted to try our hand at a vegan version. So we tested a few variations, and this simple zucchini-dill flavor was the winner!

We swapped eggs for chickpea “eggs” to keep them plant-based and gluten-free. And the result was tender, sturdy fritters that are versatile, quick and easy to make, and incredibly flavorful. Let us show you how it’s done!

Zucchini, onion, garlic, chickpea flour, quinoa, avocado oil, and sea salt

Origins of Zucchini Fritters

It’s unclear where the idea for zucchini fritters first originated, but they are popular in Italy, Turkey (where they’re known as mücver), and Lebanon (where they’re known as eggit koussa). You can find a more authentic recipe for Greek-style zucchini fritters (also known as kolokythokeftedes) here, or a recipe for Turkish-style zucchini fritters here.

How to Make Zucchini Fritters

The base for our take on zucchini fritters starts with quinoa and shredded zucchini.

We like making the quinoa up to 2-3 days in advance (or using leftover from other recipes) so it’s fully cooled and ready for use!

Shredding the zucchini can be done several ways. The quickest way is by using the grater attachment on a food processor. But the coarse side of a box grater also works well.

Once shredded, squeeze excess moisture from the zucchini to help ensure the fritters are more crispy.

The shredded zucchini is then sautéed with onion, garlic, salt, and pepper for flavor and to remove additional moisture. Spinach is added for an extra green boost!

Mixing chickpea flour and water in a bowl

Making the chickpea “eggs” is as easy as combining chickpea flour and water and stirring until it forms a paste. It acts as a binder to help hold the zucchini fritters together.

Forming Quinoa Zucchini Fritters into patties

The sautéed veggies, cooked quinoa, and chickpea “eggs” are then combined with dill for a fresh, herby flavor.

Finally, gluten-free flour is added to help dry out the mixture and allow for perfectly cooked fritters.

We like cooking these fritters in a cast iron skillet until golden brown on both sides. Optionally, they can be crisped further by baking after frying.

Bowl of coconut yogurt and plate of lemon wedges next to a plate of Vegan Zucchini Fritters

We hope you LOVE these zucchini fritters! They’re:

Herby
Savory
Versatile
Tender
Delicious
& Fresh!

They are delicious on their own or topped with coconut yogurt, hummus, or garlic dill sauce. Enjoy as a side dish or a snack!

More Zucchini Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Plate of Dill Zucchini Fritters with lemon wedges

Easy Zucchini Fritters

Incredibly fresh, flavorful vegan zucchini fritters ready in just 30 minutes with simple ingredients. Zesty, herby, incredibly versatile, and a delicious plant-based, gluten-free side or snack.
Author Minimalist Baker
Print
Plate of stacked Vegan Zucchini Fritters topped with dairy-free yogurt and dill
4.73 from 40 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 11 (Fritters)
Course Side, Snack
Cuisine Gluten-Free, Italian-Inspired, Mediterranean-Inspired, Middle Eastern-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

  • 2 cups cooked and cooled quinoa
  • 2 cups shredded zucchini (~2 small zucchinis as recipe is written)
  • 2 Tbsp avocado or coconut oil, plus more for cooking
  • 1/2 cup finely diced onion
  • 4 cloves garlic, minced
  • 1 healthy pinch each sea salt and black pepper
  • 2 cups chopped greens (we prefer spinach)
  • 1/3 cup chickpea flour
  • 1/4 cup water
  • 1/4 tsp sea salt, plus more to taste
  • 1/4 cup fresh dill
  • 1/2 cup gluten-free flour blend (plus more as needed)

FOR SERVING optional

Instructions

  • If you do not already have cooked quinoa, prepare it at this time — 2/3 cup uncooked quinoa will yield ~2 cups cooked.
  • Shred zucchini using either the coarse side of a box grater or the grater attachment of a food processor. Measure out amount (as original recipe is written, 2 cups). Then transfer to a clean towel and squeeze out excess moisture. Set aside.
  • Heat a large pot or rimmed skillet over medium heat. Once hot, add oil (or water), onion, and garlic. Season with a pinch of salt and pepper. Sauté for 3-4 minutes, stirring frequently, or until the onion is tender and fragrant. Add zucchini and sauté for another 2 minutes. Lastly, add chopped greens and stir to slightly wilt. Set aside.
  • Prepare chickpea “eggs” by combining chickpea flour and water in a small bowl. Stir to combine. It should be a runny paste. Adjust texture as needed. Set aside.
  • To a large mixing bowl add sautéed vegetables, cooked and cooled quinoa, salt, and fresh dill and stir. Then add chickpea mixture and stir. Lastly, add gluten-free flour and stir until combined. You should have a slightly tacky but moldable mixture. Add more gluten-free flour as needed if too wet to handle.
  • Form into thin (roughly 1/4-inch-thick) patties the size of the palm of your hand. In the meantime, heat a large rimmed skillet over medium heat (we prefer cast iron).
  • Once hot, add a little oil to coat the pan and enough fritters to comfortably fit without crowding. Pan fry until golden brown, ~4 minutes on each side.
  • Optional: For even crispier fritters, continue baking in a 400-degree F (204 C) oven for 10-15 minutes.
  • Serve hot with garnishes of choice, such as lemon juice, dairy-free yogurt, hummus, garlic dill sauce, or fresh dill (all optional).
  • Store leftovers covered in the refrigerator up to 3-4 days, or in the freezer up to 1 month. Reheat on the stovetop over medium heat, in a 350 degree F (176 C) oven, or in the microwave until hot. If frozen, thaw before reheating.

Video

Notes

*Nutrition information is a rough estimate calculated without optional ingredients.
*Prep time does not include cooking quinoa.

Nutrition (1 of 11 servings)

Serving: 1 fritter Calories: 110 Carbohydrates: 16.8 g Protein: 3.1 g Fat: 3.6 g Saturated Fat: 0.4 g Polyunsaturated Fat: 0.86 g Monounsaturated Fat: 2.02 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 71 mg Potassium: 214 mg Fiber: 2 g Sugar: 1.7 g Vitamin A: 584 IU Vitamin C: 7.5 mg Calcium: 21.81 mg Iron: 1.03 mg

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  1. Bre says

    Ahh omg these were so yummy!! Will definitely be making again. The only notes I have are that I should have used 3 zucchini instead of 2 and maybe less quinoa? Also I used 2/4 cup flour and it worked out better since I had more quinoa than zucchini so it was dryer already. Other than that I thought they were delish & even my carnivores boyfriend raved about them! I count it as a win for sure! Xx

  2. Heather says

    I loved the MB zucchini lasagna and the MB peanut sauce with zucchini noodles… so I was happy to have another MB zucchini recipe to try. This one just isn’t for me. The recipe seemed to go smoothly according to plan, I just didn’t enjoy the flavor. However, I made the MB hummus to go with it and I will definitely make that again. Looking forward to the next zucchini recipe! :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Heather, sorry to hear this one wasn’t for you! What GF flour did you use? We wonder if that could contribute to a difference in taste. Better luck with the next one!

  3. Kristin says

    These are great for using up garden zucchini! My 2 & 5 year olds ate them up! I served them
    with your basic hummus, and they loved that, too! Thanks!

  4. Sarah says

    I had such high hopes for this recipe, but unfortunately they just didn’t do it for me! They weren’t bad, but they also weren’t good. I would not make them again. We did need to use about three times as much flour as the recipe called for to get anything even remotely resembling “tacky but moldable.” Perhaps that affected the quality of our final result. Also, the recipe does not mention what temperature to heat the skillet over to cook these up. We went with medium to maybe medium low.

    I did find that they were more enjoyable with a very hearty squeeze of lemon juice, a dollop of vegan sour cream, and an extra pinch of salt and pepper on top of each fritter. But I also feel like those toppings would have tasted equally good on their own leaving the fritters out of the equation entirely. Oh well!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Sarah, we appreciate your feedback! We’ll take a look at your suggestions and see if we can make the recipe more clear to understand!

  5. Hope says

    Hello! I’m going to make these soon, and I’m wondering if you have other recipes that might pair well? Thanks in advance!

  6. Marin says

    My Oh My…this recipe is to die for!!!!!

    The only change I made was using 1 egg instead of the chickpea flour mix. The fresh dill is a MUST, as I think this is what turns it into greatness! Also, as the recipe says, make sure they are 1/4 inch thick & finish them in the oven so they are nice & crispy. They are flavoursome & moorish. Perfect recipe! We served ours for dinner with an Italian inspired salad. YUM!!!!

  7. Azza says

    Would any other gluten free flour work? One that doesn’t contain rice flour. Chickpea flour here is used in place of eggs. So am assuming other flour to chickpea as well.

    Many thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So the chickpea flour helps with binding more so than other flours. But it might work OK with GF all purpose. Let us know if you try it!

      • Azza says

        Yes, will definitely use the chickpea flour (1/3 cup for this recipe). We also need another 1/2 cup of Gluten Free Flour Blend. Your blend calls for white rice flour which we are avoiding for constipating properties (which our 13month old has). Perhaps we can use Bob’s Red Mill Gluten Free All-Purpose Baking Flour? Or perhaps Oat Flour? Or any other GF flour you can recommend?
        Am assuming using Chickpea flour instead would be too much chickpea flour for this recipe.
        TIA

  8. Allen says

    I am rarely moved to write comments, but this recipe is the bomb. Soooo good! Dont be fooled into thinking this is an appetizer recipe either. I made this as a main course served with a side salad and we were stuffed. I ALMOST skimped on the fresh dill as its not something I normally stock in the fridge. So glad I didnt. It really adds something special. Served this with a spoonful of humus and vegan tzatziki and we were just in heaven. Thank you for such amazing recipes.

  9. Cassandra says

    I sort of hate zucchini but am trying to like it for the sake of my kid. Thought these were worth a try, and wow. Not a zucchini lover yet, but these were great. I used chard instead of spinach, and a regular egg and regular flour and they were great. A little cucumber yogurt, some mint, and a tomato/corn salad to round it out. My husband calls my cooking style with recipes like this “kitchen destroyer” but he loved them, and I did not hear a peep as he was cleaning up after me. Ha!

  10. Megan Parhm says

    Love this recipe. My 11month old enjoys them as well. I am lacto/ovo so I use an egg. I also do spinach and swiss chard for the greens. Thanks for this amazing recipe!!

  11. Rozzi says

    Surprisingly delicious! Like other reviewers I had to make a couple of minor substitutions (didn’t have enough quinoa so added a bit of brown rice, no dill so used coriander) but otherwise followed the recipe pretty closely. Even my 3yo ate two – a true miracle! Will definitely make again.

  12. Kim says

    We really enjoyed these fritters. I do not have chickpea flour, so I subbed with arrowroot/coconut flour as was suggested in the comments. I used a mix of kale and swiss chard for the greens, as that is what I had on hand. The fritters held up well during the frying phase and continued to crisp up nicely in the oven. Great flavor and consistency! I served this alongside the garlic-dill sauce. Would definitely make this again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad they worked well with the modifications! Thanks so much for sharing, Kim!

  13. Holly says

    I have made these a couple times: the first time I subbed the chickpea flour (couldn’t find it in the store) for 3 flax eggs, and I’m not GF so I subbed the GF flour for all-purpose. They were pretty tender and needed more salt for my taste (which maybe if I used chickpea flour that would have added more flavor to the batter). The next time I added more salt; I salted not only the aromatics but also the zucchini & greens while they were cooking, then added more salt to taste when they were mixed with the other ingredients. I also added a sprinkle of curry powder for some more flavor. I still used the flax eggs, but I swapped the flour for bread crumbs and coated both sides of the patties in bread crumbs as well (an idea I got from one of your meatball recipes). They were so delicious and the extra coating of bread crumbs gave the fritters a nice crispy exterior. Thank you Dana for this great recipe; certainly another great idea for using zucchini and veggies :)

  14. Sana says

    For one dreadful moment, I was sure I’d screwed up this recipe, because they just seemed so…..gloopy. BUT I should have trusted you, because I flipped them and they were so gloriously golden and perfect. Chucked them in the oven anyway because I’m a sucker for crispy fritters!

    I will say though, I followed it pretty accurately and I needed wayyyy more than a quarter cup of flour….I’d say almost 3 x that. Minor setback; I devoured them like 15 minutes later with dill chevre, guacamole and baby spinach.

    You also saved my zuke from its usual fate, i.e. being forgotten and then when NEARLY dead, being quickly sauteed and hidden in some pasta sauce.

    (PS I am yet to find a recipe I don’t love, and it’s making me feel like a dorky loser fangirl. Please make something deliberately bad so I can feel discerning and cool again.)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Ha! Thanks so much for sharing your experience, Sana! We’re so glad you enjoy our recipes! xo

  15. Elizabeth says

    These were very tasty. I used spinach for the chopped greens. My fresh dill had gone bad so I had to use dried dill (4 tsp) instead. I have your DIY gluten-free flour blend in the refrigerator so it’s always available for recipes. We had the fritters with a tofu, cauliflower, carrot, and potato curry. The fritters heat up well in the air fryer; they get a nice crispy texture.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for sharing, Elizabeth! We’re so glad you enjoy our recipes! xo

  16. Nancy says

    I was a bit disappointed in these right out of the pan – much better after the final crisp in the oven. And don’t be stingy with the salt. Thanks for helping me use up my CSA zucchini and dull!

  17. Ema says

    We enjoyed these so much! They were perfect with a little humus! I didn’t have enough cooked quinoa, but they still turned out fine. I also increased the salt a little. I think this is my favourite recipe that I’ve made of yours!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad you enjoyed this recipe, Ema! Thanks so much for the lovely review! xo

  18. Denise says

    So, I one of “those” people…. I changed so many things to what I had on hand and it was still delicious! (Amaranth for quinoa, millet for gluten free flour, green pea flour for garbanzo bean flour) Also, it kept being too liquid to form into patties even though I added more of both flours. I cooked it more like pancakes… but it worked. I served it with a cilantro vinagrette that I had made. I will definitely try this again… (and even try to get closer to the correct recipe. LOL. )

  19. Loula says

    These were the first fritters I have made that were not full of oil, eggs and flour that were super tasty! I was happy to use some of my bountiful zucchini, kal and dill from the garden. For the greens, I chopped up some kale a few pulses in the food processor. The chickpea “egg” worked great as a binder. I also followed your recipe for the Dill Garlic Sauce and that paired brilliantly! Thank You again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      So lovely that you had all those things in your garden, Loula! And we’re so glad you enjoyed them =) Thanks so much for the lovely review!

  20. David says

    I just did this recipe and it came off beautifully. I followed the recipe as is with only two modifications:
    1) no fresh dill (mid July is too late for our part of Texas) so I subed cilantro that needed to be used, and
    2) the gorgeous red jalapeño on the counter was screaming at me so half of it got minced up and added at the onion-garlic phase.
    No regrets with either modification. This is a delicious recipe and a perfect use for some of that zucchini taking up your counter space!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, David. We are so glad you enjoyed them! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  21. Lauren Beach says

    These were easy and delicious! Served with the recommended garlic dill sauce. I made this recipe exactly as written and they stayed together great in the pan! Thank you!!!

  22. Laura Bacigalupo says

    Hi! I am really excited to make these. I am not vegan, so I am curious how many eggs I would need instead of the chickpea flour mix. Seems like 1 egg would do the trick.

    Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Laura, we think 1-2 eggs would work, but we haven’t tried it. Let us know how it goes!

  23. Heather says

    These were delicious! Great flavor and great texture! Sadly, I didn’t have fresh dill on hand so I used 3 tsp of dried dill. I enjoyed them with some garlicky white bean hummus-style dip.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed them, Heather! Love that serving idea too! Thanks so much for sharing!

  24. Pat says

    These are delicious! I had zucchini and spinach I needed to use up so I thought I’d try this recipe and I’m so glad I did! I had to use dried dill as I had no fresh and I baked them but otherwise I followed the recipe. The garbanzo flour “egg” is genius and I’m going to use it for my leftover mashed potato cakes. I made a vegan hollandaise sauce for the fritters and the roasted potatoes I served with them. Terrific meal!

      • Elodie says

        Great recipe ! I used 2 eggs and it worked out all right and used parsley instead of dill because i had loads at home left unused.
        Will most certainly do them again :)

  25. Carol says

    These zucchini fritters are absolutely delicious! I love that the recipe includes spinach! I made a few changes… I added a whole mashed avocado instead of oil, since my family is “oil-free”. Additionally, I added a flax egg and substituted oat flour for the chickpea flour. Yummy!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad they turned out well with the modifications! Thanks so much for sharing, Carol!

  26. Susan says

    So delicious! Great as you suggested with lemon juice and hummus. Will definitely make again. Thank you for ANOTHER delicious recipe!

  27. Luke says

    I am late to the Minimalist Baker train, but damn if I haven’t made a single recipe that didn’t turn out amazingly. These fritters are delicious and an amazing base idea to work with. I made these on a whim and had to change up several things. I replaced the zucchini with yellow squash, the quinoa with rice, the chickpea flower with arrowroot powder, the gluten-free flour with all purpose flour, and I used a half tablespoon of dried dill instead of fresh. It was AMAZING. I actually can’t wait to try to the recipe again with the actual ingredients! This is definitely one of those back pocket recipes.

  28. Annette says

    Very easy to make and absolutely delicious! My boyfriend said it was his favorite thing I made him (and I make him a lot!).

  29. Elle says

    I made these with mashed chickpeas and some rice flour since I didn’t have chickpea flour. Otherwise I followed the recipe as written except I water sauté the veg as I need to avoid oil. I baked them. My daughter, who is gf, thought they were awesome and told me to make them again.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, I don’t think it would be a powerful enough binder, but if you try it let us know!

  30. Jen says

    This recipe was just right. Great texture, great taste. Added some shredded sweet potato and finely diced mushrooms because we needed to use them up, but otherwise stuck to the recipe. Also, baked about half of them without “frying” them first, trying to see if a slightly healthier version would be good, and they were still very tasty. All 3 generations at the table loved them. Highly recommend this recipe.

  31. Amy Bennet says

    I made them tonight. They were delicious. I used flaxseed meal instead of chickpea flour and plain flour instead of gluten free flour. I prepared the mix and left it for about 1 hour (because of the kids bedtime etc) I was worried that would be a problem but they were great! Maybe even made it easier to form patties? I served them with garlic yoghurt and tahini sauce and a salad. Can’t wait for left overs.

  32. Diane says

    I made this last night and they were delicious! I followed your recipe exactly as written and finished them in the oven. They had a great crisp on the outside and having the quinoa made them satiating! I made an Avocado and basil aioli to dip them in and it was perfect! Thank you for another great recipe 👌

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Diane! We have an avocado aioli coming soon, actually! So glad you enjoyed these.

  33. Steffanie says

    I made this tonight and it was delicious! I had to add a little bit more flour to the wet vegetable mix (as mentioned in the directions) and the patties were easier to handle. This was incredibly delicious and a great texture! I will definitely be adding this into the mix of regular dinners. Thank you!!

  34. Sarah says

    Absolutely incredible! I have so much to thank you for this recipe, everyone was impressed- making another batch tonight!!

    Ps – thank you for such great directions!

  35. Kendall Wimberley says

    I tried the recipe with flax eggs and it worked out okay! I used 2 tbsp of ground flax seeds and ~5 tbsp water. I was afraid it wouldn’t hold together enough, but I waited the full 4 min each time before flipping the fritters and it was great! Thanks for another yummy recipe. Happy to use up my zucchini.

  36. TH says

    I made these tonight and they were delicious! I used three eggs as the binder instead of the chickpea flour mixture because that’s what I had on hand (I followed the proportions for her sweet potato fritters). Served them with a dill yogurt sauce and portobello mushrooms. My boyfriend loved them too! I will definitely be making again. 🙂

    • Stacy says

      I made these tonight, they were tasty! A bit undersalted for my taste, I also didn’t have enough fresh dill, only 1 Tbsp so that might be why I wanted it saltier. I loved the chickpea flour which made these vegan! I can’t wait to make these again :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’d say your best bet would be a mix of arrowroot and/or cornstarch and coconut flour? Someone else tried a flax egg as a binder and that seemed to work well.

  37. Mary-Anne says

    Hi,
    Thanks for another wonderful recipe! I was wondering, if we choose to use eggs, how many would this recipe call for?

    Thanks so much! Keep up the great work!

  38. Kat says

    I make something similar, but for more flavor, I either add a little tomato paste, or, substitute the water with tomato sauce (any kind. The stuff in the little cans, pasta sauce, pizza sauce, I even used salsa once. Whatever leftovers you have on hand!)
    :)

  39. Sydney says

    These were delicious!! I subbed Kale for Spinach since I was out of spinach. A sprinkle of garlic powder as I can’t have too much garlic. Turned out perfect!
    We ate them alone and also with homemade vegan hamburger buns.

  40. Chelsea says

    Hi there! First off, you and your site is amazing, thank you for bringing delicious recipes that are healthy and a website that’s easy to navigate without ads – I’ve made a ton of your stuff and recommend you to everyone I know.

    I had 2 questions about this recipe. I am keto, so really trying to cut the carbs out of this recipe… so 1) can I use eggs instead of chickpeas? 2) can I decrease the amount of quinoa and increase the amount of shredded zucchini? Let me know when you get a chance, and thanks again for being awesome!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi! Thanks for the kind words.
      1) Yes, use this recipe as a guide. I think you could sub the chickpea mixture with 1 large or 2 small eggs.
      2) I think that should work, but you’ll have to play around with it!

      Let us know how it goes!

  41. T says

    I don’t have chickpea flour and am hoping to sub flax eggs. How many “eggs” are used in this recipe? I’m also hoping to sub ap flour for gf. Thanks!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, that might be tricky to sub flax eggs – if you try it let us know? All purpose flour for GF is fine!

  42. Julia says

    Looks delic! Can’t wait to try it out. Hey, any sub options for the chickpea flour? Almond or coconut maybe?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, it’s kind of what binds and adds eggy flavor. I’d say a blend of coconut and arrowroot might work?

  43. Sophie says

    I don’t have any fresh greens at the moment, do you think frozen would work? Thank you, these look delicious!

  44. Gwenyth Melton says

    I heard this tip on the radio recently: Instead of squeezing out the moisture from shredded zucchini (or frozen spinach) in a towel, use a ricer. Maybe you could try that for us and let us know if it actually gets out the moisture. Thanks!

  45. Ioana says

    They look amazing! I’ll have to try them. Can you please tell me how many eggs do I need if I don’t want to use chickpea flour?
    Thank you!
    Ioana