Homemade Vegan Zucchini Fritters
🥒 Homemade Vegan Zucchini Fritters
These Homemade Vegan Zucchini Fritters are ready in 25 minutes. Grated zucchini, garlic, and herbs get mixed into a simple plant-based batter, then pan-fried in extra-virgin olive oil until the edges are crisp and golden. No eggs. No dairy.
I love how loud the crust gets. Squeeze the zucchini hard, keep the pan hot, and that extra parsley is not optional. 🌿
Jump to Recipe ↓ 🥒
Why You’ll Love These Fritters 🌿
- 🥒 Ready in 25 minutes
- 🌱 Plant-based — no eggs, no dairy
- 🔥 Crisp golden edges
- 🧄 Garlic and herbs in the batter
- 🫒 Extra-virgin olive oil in the pan
- 🍋 Lemon on the side
- 🍽️ Easy vegan weeknight side or lunch
Why These Fritters Work
Zucchini holds a lot of water. That is the whole trick. Squeeze it dry so the batter fries instead of steaming. Chickpea flour or all-purpose flour binds the mix without an egg. Olive oil gives you the browned crust from the photo.
The batter should look thick, not soupy. If a spoonful spreads into a puddle, add one more tablespoon of flour.
Frequently Asked Questions ❓
Do I peel the zucchini? 🥒
No. The skin is what gives you those green flecks in the photo.
What flour should I use? 🌾
All-purpose flour works. Chickpea flour makes them extra sturdy and keeps the recipe fully plant-based with more protein.
Can I bake them? 🔥
Yes. 425°F for 15–18 minutes, flipping once. The photo crust is better from a skillet.
How do I keep them crisp? 🥡
Eat them right away. If you need to hold them, set them on a rack in a 250°F oven. Do not stack them while they are hot.
🥒 Homemade Vegan Zucchini Fritters
Ingredients 🛒
- 2 medium zucchini, grated (about 3 cups)
- ½ cup all-purpose flour or chickpea flour
- 2 tablespoons cornstarch
- 2 green onions, thinly sliced
- 2 garlic cloves, minced
- 2 tablespoons chopped parsley, plus more to finish
- ¾ teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon baking powder
- ½ teaspoon dried oregano
- 3 tablespoons extra-virgin olive oil, for frying
- Lemon wedges, to serve
Instructions 👩🍳
- Grate the zucchini and squeeze it in a clean towel until it feels mostly dry. This step matters more than any other.
- In a bowl, mix the zucchini, flour, cornstarch, green onion, garlic, parsley, salt, pepper, baking powder, and oregano. The batter should hold when you pinch it.
- Heat 1½ tablespoons olive oil in a skillet over medium-high heat.
- Scoop ¼-cup mounds into the pan and flatten them into rounds. Cook 3–4 minutes per side, until deep golden. Add the remaining oil as needed for the second batch.
- Drain on a rack. Finish with parsley and lemon. Serve right away.
Nutrition
| Nutrient | Per serving (2 fritters) |
|---|---|
| Calories | 140 |
| Protein | 3g |
| Net carbohydrates | 12g |
| Total carbohydrates | 14g |
| Fiber | 2g |
| Total fat | 8g |
| Sodium | 360mg |
Estimates based on grated zucchini, flour, and extra-virgin olive oil. Exact numbers vary with how much oil the fritters pick up in the pan.
Notes & Tips 💡
- If the first fritter falls apart, the zucchini is still wet. Squeeze again and add 1 tablespoon flour.
- Do not crowd the skillet or they steam instead of crisp.
- A spoon of unsweetened plant yogurt with lemon makes a simple dip.
- Leftovers reheat in a dry skillet better than in the microwave.
- These are best eaten right away while the edges are still loud.
These Homemade Vegan Zucchini Fritters are crisp, herby, and done in 25 minutes. A simple plant-based skillet built on zucchini, garlic, and olive oil. 🥒🌿
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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