Vegan Zucchini Fritters
Fritter the day away with a heaping stack of crunchy, crispy vegan zucchini fritters! Especially during the height of summer, it can be overwhelming to keep up with a prolific supply of fresh zucchini, but this recipe will make easy work of that abundance. Shrink down a full pound into an addictive snack that would make you truly love eating your veggies!
Seared to an immaculately crispy finish while retaining a creamy, almost juicy interior, zucchini fritters are the ultimate party snack and solo indulgence alike. Each bite satisfies cravings for fried junk food with a secretly healthy twist. While traditionally made with unsavory animal products, you’ll find there’s no need when you have such a foolproof formula for making dairy-free, eggless zucchini fritters that everyone can enjoy.
If you love the crunch of these fritters, make sure to check out these crispy potato skin chips, vegan hash browns, and golden potato latkes recipes!
Why You’ll Love These Easy Zucchini Fritters
We can’t get enough of these vegan zucchini fritters. They’re easy to make, full of flavor, and great for using up extra zucchini. Here’s why you’re going to love this recipe:
- Crispy Outside, Tender Inside. These fritters have the best texture—golden and crisp on the edges with a soft, veggie-packed center. They’re satisfying and fun to bite into.
- Great Way to Use Up Zucchini. Too much zucchini in the fridge? This recipe is a tasty way to use it up before it goes bad.
- Easy to Make with Simple Ingredients. You only need a few pantry staples and fresh zucchini. No fancy equipment or hard-to-find ingredients required.
- Works for Any Meal of the Day. Serve them for lunch, dinner, or even as a savory breakfast. They’re also perfect as a snack or appetizer.
- Delicious with Dips and Toppings. They go so well with sauces like vegan sour cream, creamy hummus, or a squeeze of lemon. A little dip makes each bite even better!
Key Ingredients and Substitutions
These fritters use simple, tasty ingredients that work great together. You’ll learn why each one matters and how to swap them if needed. Whether you’re out of something or want to mix it up, we’ve got you covered!
- Zucchini – Gives the fritters their moisture, texture, and fresh flavor. It’s soft when cooked and holds everything together without being heavy. Make sure to squeeze out the extra moisture after grating so your fritters don’t get soggy. Try grated carrots, sweet potato, or even shredded broccoli stems if you’re out of zucchini.
- Chickpea Flour – Acts like an egg replacement by helping hold the fritters together, and it adds a nice, slightly nutty flavor. It also crisps up nicely when pan-fried. Don’t skip it unless you have a solid backup—it’s key to the structure. You can try oat flour or all-purpose flour in a pinch, but you may need to add a flax egg or a spoonful of ground chia for extra hold.
- Nutritional Yeast – Boosts the flavor with a cheesy, umami taste that works so well with the zucchini and herbs. A little goes a long way—just a couple of tablespoons do the trick. If you don’t have any, try a small handful of plant-based parmesan shredded cheese or a dash of miso paste for similar savory vibes.
- Scallions, Parsley, and Mint: Add brightness, color, and fresh flavor that really wakes up the fritters. Scallions add a mild onion bite, parsley keeps it fresh, and mint gives a surprising cool twist. Use a mix or just one or two, depending on what you have. Chopped basil, cilantro, chives, or even a pinch of dried herbs will still add great flavor.
Our Favorite Flavor Variations
You’ll never get bored of this foolproof formula because it’s endlessly adaptable. No matter what you’re craving, there’s a way to infuse your fritter with just the right seasonings.
- Mexican – Add corn kernels, diced jalapeño (fresh or pickled,) cilantro, and Tajin or chili powder. Serve with guacamole or fresh salsa.
- Thai – Add shredded coconut, minced chiles, minced lemongrass, and ginger. Serve with peanut sauce.
- Indian – Add madras curry powder, green peas, and toasted cashews. Serve with plain, unsweetened vegan yogurt or mango chutney.
- Chinese – Add minced garlic, 5-spice powder, scallions, and ginger. Serve with hot chili oil or black vinegar.
- Italian – Add Italian seasoning, chopped sun-dried tomatoes, and shredded vegan mozzarella-style cheese. Serve with pine nut pesto or marinara sauce.
How To Make
These vegan zucchini fritters are surprisingly easy and quick to make! The only time-consuming part is allowing the zucchini to drain for 15 minutes since they contain a lot of water, and no one wants soggy fritters. Otherwise, they come together quickly without much effort!
Tip: To save time, use a food processor to grate your zucchini. Throw it in a food processor with a shredding disc and you’ll have grated zucchini in seconds!
Step 1: Drain Zucchini – Place a colander or mesh strainer in the sink or over a large bowl and add the grated zucchini. Sprinkle a little salt over the zucchini and allow it to drain for 15 minutes.
Step 2: Mix Dry Ingredients – Meanwhile, sift the flour and baking powder into a large mixing bowl. Add the nutritional yeast, scallions, garlic, parsley, and mint.
Then, Step 3: Squeeze and Season – When the zucchini is ready, squeeze as much liquid as possible out of the them and add them to the bowl. Season to taste and stir the mixture to combine, ensuring that no dry patches of flour remain.
Step 4: Flatten and Fry – Heat a little of the oil in a large, nonstick skillet over medium-low heat. Using a 1-ounce cookie scoop or a couple tablespoons, scoop the mixture and flatten into patties about ½ inch in thickness, spacing them a little apart. Cook for 4 to 5 minutes on each side, until crisp and golden.
Keep warm under a dish cloth and repeat with the remaining mixture. Enjoy!
Tips For Success
Want your zucchini fritters to turn out just right? These simple tips will help you get the perfect texture and flavor every time:
- Please Squeeze – Zucchinis contain a lot of water which can prevent your fritters from reaching their full crispy potential. Let them sit with salt to draw out the moisture first and wring them out as much as possible!
- Be Patient With the Sizzle – Make sure the oil is hot to the point of shimmering before adding the fritters. If it’s still cool, the squash patties will absorb more and become soggy.
- Don’t Crowd the Pan – Allow a generous margin of space between each fritter as they cook. This ensures that the temperature remains consistent to keep them cooked evenly, and there’s enough room to flip them easily.
Serving Tips and Suggestions
Want to make your zucchini fritters even better? These tips will help you get them crispy and flavorful every time:
- Dip Them in Something Tasty – Serve your fritters with a little bowl of vegan sour cream, garlic aioli, or white bean hummus. The creamy dip adds a cool contrast to the crispy fritters.
- Make a Fritter Sandwich – Stack a few fritters in a pita or soft bun with lettuce, tomato, and your favorite sauce. It’s like a veggie burger but with way more flavor.
- Serve Them with a Salad – Pair the fritters with a light salad of greens, cucumbers, and lemon vinaigrette. It makes a fresh and balanced meal, perfect for lunch.
- Brunch It Up – Serve the fritters next to scrambled tofu or a slice of avocado toast. They make a fun and filling addition to any plant-based brunch.
- Satisfying Soup – The beauty of soup is that you can keep it wholly separate or use it for dipping your fritters, too. Tomato soup, mushroom soup, and French onion are our personal favorites.
Frequently Asked Questions
Once cooled, pack the fritters in an airtight container, separated by sheets of parchment paper or aluminum foil. Refrigerate for up 4 to 5 days. When you’re ready to eat, pop them into your oven preheated to 400 degrees or toaster oven for 2 to 3 minutes.
Yes, easily! Pack them up the same way as described above and keep them in the freezer for up to 3 months. To reheat, allow extra time; between 5 to 8 minutes in the oven or toaster oven, until hot and crispy all over.
I would first implore you to give zucchini a second chance, since this recipe has been known to win over even the most stubborn zucchini-hates. If it’s a total nonstarter though, you’re in luck! This same formula works brilliantly with shredded potatoes, sweet potatoes, carrots, chayote, celeriac, sunchokes, or butternut squash. A combination of many different vegetables would be a fun and colorful change of pace, too.
If you want an effortless approach to the cooking process, an air fryer is your best friend. Line the basket or a sheet for your air fryer with aluminum foil and lightly grease. Add batter for a few fritters at a time and spray or brush with additional oil on top. Cook at 370 degrees for 7 to 8 minutes, until firm enough to flip. Flip with a spatula and cook for another 7 to 8 minutes, until golden and crispy all over.
More Recipe Ideas For Cooking With Zucchini
If you make this Vegan Zucchini Pancakes recipe, please leave a star rating and let me know what you think in the comments below! I love reading your comments!
Vegan Zucchini Fritters
Ingredients
- 14 ounces zucchini, coarsely grated and drained for 15 minutes (see first step)
- ½ cup chickpea flour, also known as besan
- 1½ teaspoons baking powder
- 1 tablespoon nutritional yeast
- 2 scallions, finely sliced
- 1 clove garlic, crushed
- 1 small handful flat-leaf parsley, finely chopped
- 2 mint sprigs, leaves finely chopped
- 1 tablespoon sunflower oil, or coconut oil
- sea salt
Instructions
- Sprinkle a little salt over the zucchini, place in a colander over a bowl or sink, and set aside to drain for 15 minutes.
- Sift the flour and baking powder into a large mixing bowl. Add the nutritional yeast, scallions, garlic, parsley, and mint.
- Squeeze as much liquid as possible out of the zucchini and add them to the bowl. Season to taste and stir the mixture to combine, ensuring that no dry patches of flour remain.
- Heat a little of the oil in a large, nonstick skillet over medium-low heat. Using a 1-ounce cookie scoop or a couple tablespoons, scoop the mixture and flatten into patties ½ inch in thickness, spacing them a little apart. Cook for 4 to 5 minutes on each side, until crisp and golden. Remove from pan and keep warm under a dish cloth and repeat with the remaining mixture.
Notes
- Please Squeeze! – Zucchini holds a lot of water so it’s important to really squeeze out as much liquid as you can before adding them to the fritter mixture. Letting them sit with the salt at the start really helps get that extra liquid out too, so don’t skip that step!
- Best Sides – Salsa verde, dairy-free sour cream, vegan mayo, or pesto
- Storing & Reheating Tips – Pack the cooled fritters in an airtight container, separated by sheets of parchment paper or aluminum foil. Refrigerate for up 4 to 5 days. When you’re ready to eat, pop them into your oven preheated to 400 degrees or toaster oven for 2 to 3 minutes.
Nutrition
This easy vegan zucchini fritters recipe is inspired by the cookbook How to Go Plant-Based by Ella Mills, founder of Deliciously Ella.
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WRING them out….
Oops! Thanks for catching that! All fixed 🙂
These zucchini fritters are SO good! Perfect f or a snack or appetizer!