Spicy Zucchini Cakettes Vegan Friendly
Elevate your vegan appetizer game with these Spicy Zucchini Cakettes! Bursting with flavor from freshly shredded zucchini, aromatic garlic, and a medley of warm spices like smoked paprika, cumin, and a hint of cayenne, these savory patties are both wholesome and satisfying. Made with chickpea flour for a gluten-free and protein-rich base, these crispy, golden-brown delights are pan-fried to perfection in just minutes. Easy to prepare in under 35 minutes, they’re ideal as a snack, appetizer, or light main course when paired with a zesty vegan dip or crisp side salad. Perfectly vegan, gluten-free, and packed with plant-based goodness, these zucchini cakettes are a must-try addition to your recipe collection!
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Recipe Information
Ingredients
- 2 cups Zucchini (shredded)
- 1 cup Chickpea flour
- 0.5 cup Yellow onion (finely chopped)
- 2 cloves Garlic (minced)
- 0.25 cup Fresh parsley (chopped)
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Cayenne pepper (adjust to taste)
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 3 tablespoons Olive oil (for frying)
Instructions
Wash and grate the zucchini using a box grater. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much excess liquid as possible. This step is critical to prevent soggy cakettes.
In a large mixing bowl, combine the shredded zucchini, chickpea flour, finely chopped onion, minced garlic, and chopped parsley.
Add the ground cumin, smoked paprika, cayenne pepper, salt, and black pepper to the bowl. Mix everything thoroughly until you achieve a thick batter-like consistency. If the mixture feels too wet, add a little more chickpea flour, 1 tablespoon at a time.
Heat a large non-stick skillet over medium heat and add 1-2 tablespoons of olive oil to coat the bottom.
Scoop about 2 tablespoons of the zucchini mixture into your hands and shape it into a small patty, or use a measuring spoon to drop portions into the pan directly.
Place the patties into the hot skillet, being careful not to overcrowd the pan. Flatten them slightly with the back of a spatula.
Cook the patties for about 2-3 minutes on each side, or until golden brown and crisp. Adjust the heat as needed to prevent burning.
Once cooked, transfer the cakettes to a plate lined with paper towels to absorb any excess oil. Repeat with the remaining batter, adding more olive oil to the skillet as necessary.
Serve the spicy zucchini cakettes warm with your favorite vegan dip or a side salad. Enjoy!
Nutrition Facts
Calories |
160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.5 g | 11% | |
| Saturated Fat | 1.1 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 186 mg | 8% | |
| Total Carbohydrate | 15.8 g | 6% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 4.3 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 36 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 416 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
