Vegan Zucchini Clouds


  • 2 medium zucchinis
  • 1/2 cup chickpea flour (also known as gram flour or besan)
  • 1/4 cup nutritional yeast
  • 1 teaspoon baking powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • 1/2 cup plant-based milk (such as almond, soy, or oat milk)
  • 2 tablespoons finely chopped fresh herbs (such as parsley or chives)
  • Cooking spray or a small amount of oil for greasing


  1. Prepare the Zucchini:
    • Grate the zucchinis using a box grater or a food processor.
    • Place the grated zucchini in a colander and sprinkle a pinch of salt over it. Let it sit for about 10 minutes to allow excess moisture to drain.
    • Squeeze out as much moisture as possible from the zucchini using your hands or by wrapping it in a clean kitchen towel.
  2. Prepare the Batter:
    • In a mixing bowl, combine the chickpea flour, nutritional yeast, baking powder, turmeric powder, garlic powder, onion powder, salt, and pepper.
  3. Make the Clouds:
    • Add the grated zucchini, plant-based milk, and chopped fresh herbs to the dry ingredients.
    • Stir everything together until you have a thick batter.
  4. Cook the Clouds:
    • Preheat a non-stick skillet or frying pan over medium heat.
    • Lightly grease the skillet with cooking spray or a small amount of oil.
    • Spoon dollops of the batter onto the skillet, creating cloud-like shapes. You can use a spoon to spread and shape the batter into circles.
  5. Cook Until Golden:
    • Cook the clouds for about 3-4 minutes on each side, or until they are golden brown and crispy on the outside.
  6. Serve:
    • Transfer the vegan zucchini clouds to a serving plate.
    • Serve them warm as a snack, appetizer, or side dish.
    • You can enjoy them on their own or with a dipping sauce of your choice.


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