Zucchini Fritters


In late summer, zucchini is abundant in Salt Spring Island gardens. A Salt Spring joke goes: “How can you tell a person has no friends? You see them buying zucchini at the grocery store.”

Anyway… here’s a great way to use up some of your garden, gifted or bought zucchinis. These fritters make a nice side dish or appetizer served with our Chat Masala Raita or plain yogurt. They also make great leftovers Reheated for a few minutes in a frying pan.


2 medium zucchini (about 1 pound)

2 green onions, finely chopped

1 tsp salt

Zest of 1 lemon

2 cloves garlic, finely chopped

2 TBL fresh parsley, finely chopped

1-2 tsp Mahavira’s Feast

2 eggs, beaten

1/2 – 3/4 cup chickpea flour

Olive oil for shallow frying



Grate Zucchini on large holes of your cheese grater.


Mix in chopped onions, salt, lemon zest, garlic, parsley and Mahavira’s Feast. Add eggs and mix until well combined. Stir in chickpea flour a little at a time. Mixture should be moist but most of the egg should be absorbed.


Heat frying pan over medium heat. Add a little olive oil to cover the bottom. Spoon 2-3 TBL of mixture into pan. Cook a couple of minutes on each side (until golden brown). You can cook 3 or 4 at a time. Transfer to plate and keep warm until all fritters are ready.