Vegan Zucchini Fritters
Vegan Zucchini Fritters
Golden, herb-flecked zucchini fritters with crispy edges and tender centers — fully vegan, 30 minutes, pan-fried
These vegan zucchini fritters are golden and crisp outside, tender and herb-flecked inside. A cottage-cheese-free, egg-free batter that actually holds together — and fries up like a dream.
Thirty minutes, one bowl, one pan. Serve them stacked with a cool dip, like the photo.
Why you'll love these zucchini fritters
- Crispy golden edges, tender herb-flecked centers
- Hold together beautifully — no egg, no cheese
- 30 minutes, one bowl, one pan
- The best possible use for a zucchini glut
- Kid-approved, lunchbox-friendly, freezer-friendly
- Fully vegan with pantry staples
Health notes
- Zucchini: Hydrating, low-calorie, and full of vitamin C — mostly water, which is why we squeeze it.
- Fresh herbs: Parsley and scallions bring brightness and antioxidants.
- Nutritional yeast: Savory, cheesy depth without the cheese.
- Pan-fried: Crisp with a modest amount of oil — no deep fryer needed.
- Flax egg: The binder — omega-3s included, no egg required.
Key element — salt, rest, squeeze
Grated zucchini is mostly water. Salt it, rest it 10 minutes, then wring it hard in a tea towel. Skip this and your fritters steam apart in the pan; do it and they fry up crisp and golden.
Ingredients
Fritters
- 3 medium zucchini (about 1½ lbs), coarsely grated
- 1 tsp salt, for drawing out water
- ¾ cup all-purpose flour
- ¼ cup chickpea flour (or more all-purpose)
- 2 Tbsp nutritional yeast
- 1 flax egg (1 Tbsp ground flax + 3 Tbsp water, rested 10 min)
- 3 scallions, finely sliced
- ¼ cup chopped fresh parsley (or dill)
- 2 cloves garlic, minced
- ½ tsp black pepper
- 3 Tbsp olive oil, for frying
To serve (optional)
- Vegan yogurt dip with lemon and dill
- Lemon wedges
- Extra fresh herbs
Swaps
- Gluten-free: All chickpea flour works — nuttier, still crisp.
- Carrot: Half zucchini, half grated carrot — sweeter, more color.
- Baked: 425°F for 20 minutes, flipping halfway — less crisp, more hands-off.
- Spicy: ½ tsp chili flakes in the batter.
Instructions
| 1 | Salt and rest the zucchini. Toss the grated zucchini with the salt in a colander and rest 10 minutes. It will start weeping water immediately. |
| 2 | Squeeze it dry. Pile the zucchini into a clean tea towel and wring hard over the sink — you should get out at least ½ cup of liquid. This step is the recipe. |
| 3 | Mix the batter. In a large bowl, stir the squeezed zucchini with the flours, nutritional yeast, flax egg, scallions, parsley, garlic and pepper. The batter should be thick and scoopable — add a spoonful of flour if it's loose. |
| 4 | Shape the fritters. Form 10 elongated patties with damp hands — the stacked cigar shape from the photo — or round patties if you prefer. Compact them firmly. |
| 5 | Pan-fry golden. Heat the olive oil in a large skillet over medium heat. Fry 3–4 minutes per side until deep golden and crisp at the edges. Work in two batches; crowding steams them soft. |
| 6 | Serve. Drain briefly on a rack, stack them up, and serve hot with lemon wedges and a cool dip. |
Pro tips
- Squeeze harder than you think — then squeeze again.
- Medium heat, not high: the crust needs time to set.
- Flip once and commit; fussing breaks the crust.
- Damp hands stop the batter sticking while you shape.
- Leftovers re-crisp at 400°F for 6–8 minutes.
Nutrition
| Nutrient | Per serving (3 fritters) |
|---|---|
| Calories | 150 |
| Protein | 5g |
| Net carbohydrates | 14g |
| Total carbohydrates | 17g |
| Fiber | 3g |
| Total fat | 8g |
| Sodium | 310mg |
Estimates based on zucchini, flour, nutritional yeast and olive oil. Exact macros vary with brands and portions.
Variations
Carrot blend
Half grated carrot — sweeter, golden-orange flecks.
Greek-style
Dill + lemon zest in the batter, yogurt dip on the side — tzatziki energy.
Spicy
Chili flakes and a pinch of cumin — warm heat throughout.
Mini bites
Form 20 small rounds — party food with dip.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 3 days | Reheat at 400°F for 6–8 minutes to re-crisp |
| Freezer | Up to 2 months | Freeze cooked fritters between parchment; reheat from frozen |
| Make ahead | Morning-of | Grate and squeeze the zucchini; fry at serving time |
Comments
No comments yet. Be the first!