Vegan Zucchini Fritters

Vegan zucchini fritters, so savory and delicious. Crisp on the outside and tender on the inside, they require 8 ingredients and 25 minutes.

These vegan zucchini fritters are simply perfect for your little ones. Super light but flavorful and delicious, they make the perfect side dish or appetizer. Truly out of this world!

Made with only 8 ingredients and ready in 25 minutes, they sure are a fun and easy way of incorporating more greens into your diet. Keep reading for a non-fried alternative!

Ingredient notes

• Spring onions: you can omit this ingredient if you can’t find it or if you don’t like it.
• Baking powder.
• Extra virgin olive oil: I’m Spanish, so I use extra virgin olive oil to cook most of my dishes. However, any type of oil is okay. I always use extra virgin oils when possible because they’re healthier. 

Dietary variations

• Make it gluten-free: I’ve only made this recipe using all-purpose flour, but you could probably use a different type of flour. However, you may need to adjust the amount of it. Use our gluten-free flour blend for a gluten-free version of this recipe. Some people use rice flour or chickpea flour, but I’ve never tried it myself.
• Make it oil-free: bake the zucchini fritters at 400ºF or 200ºC onto a baking sheet lined with parchment paper. Bake for about 10-15 minutes, flip, and bake for another 10-15 minutes or until golden brown.

How to make vegan zucchini fritters

• Trim the ends of the zucchini and grate it using a box grater.
• Transfer the shredded zucchini to a bowl and sprinkle with the salt. Mix and set aside for 10 minutes.
• Squeeze out the excess liquid using your hands, then place the zucchini in a large mixing bowl. This step is super important, so don’t skip this part or the fritters will turn out soggy.
• Add all the remaining ingredients to the bowl and mix until well combined.
• Heat the oil into a skillet or pan and add the zucchini mixture, 1 or 2 tablespoons at a time (I used a cookie scoop because I found it more convenient), and flatten out slightly with the back end of a spoon or spatula.
• Cook over medium-high heat for 2-4 minutes per side. 
• Repeat with the remaining batter. Place the cooked fritters on a paper towel-lined plate to remove the excess oil.
• Serve your vegan zucchini fritters immediately.

How to store

• Fridge: keep the leftovers in an airtight container in the fridge for 3-5 days.
• Freezer: store them in an airtight container in the freezer for up to 3 months.
• Reheat: if you want to reheat from the fridge, preheat your oven to 350ºF or 180ºC, place the fritters onto a lined baking sheet, and bake for about 10 minutes or until they are heated all the way through. To reheat from frozen, place the frozen fritters on a lined baking sheet and bake at 325ºF or 160ºC until piping hot all the way through.

What to serve with zucchini fritters

Serve them as an appetizer full of flavor with some vegan sour cream on top or as a side dish for recipes like vegan chicken, vegan steak, or vegan chicken nuggets.

Looking for more veggie recipes?

• House Salad
• French Fried Onions
• Vegan Stuffed Peppers
• Stuffed Avocados
• Fried Cauliflower

Did you make this vegan zucchini fritters recipe?

Please leave a comment and rate it below. We’d love to hear from you!

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Vegan Zucchini Fritters

• Author: Iosune
• Prep: 10 mins
• Cook: 15 mins
• Total: 25 mins
• 10 1x
• Appetizer, Side Dish
• American
• Vegan

★★★★★ 5 from 1 reviews

Servings 10 1x

Scale 1x2x3x Tap or hover over number to scale servings

Print Pin Rate

Vegan zucchini fritters, so savory and delicious. Crisp on the outside and tender on the inside, they require 8 ingredients and 25 minutes.

Ingredients

• 1 pound zucchini (450 g)
• 1 tsp salt
• 1 flax egg
• 2 spring onions, chopped
• ½ tsp baking powder
• ¼ tsp ground black pepper
• ½ cup all-purpose flour (60 g)
• 1–2 tbsp extra virgin olive oil for frying

Instructions

1. Trim the ends of the zucchini and grate it using a box grater, using the large holes of a grater. You can also use the grater attachment for a food processor if you have one.
2. Transfer the grated zucchini to a bowl and sprinkle with the salt. Mix and set aside for 10 minutes.
3. Squeeze out the excess water using your hands, then place the zucchini in a bowl. This step is super important, so don’t skip this part or the fritters will turn out soggy.
4. Add all the remaining ingredients to the bowl (flax egg, spring onions, baking powder, pepper, and flour) and mix until well combined.
5. Heat the oil into a skillet and add the zucchini mixture, 1 or 2 tablespoons at a time (I used a cookie scoop because I found it more convenient), and flatten out slightly with the back end of a spoon or spatula.
6. Cook over medium-high heat for 2-4 minutes per side or until golden brown. 
7. Repeat with the remaining batter and add more oil if needed. Place the cooked fritters on a paper towel-lined plate to remove the excess oil.
8. Serve your vegan zucchini fritters immediately with some vegan sour cream on top and as a side dish for recipes like vegan chicken, vegan steak, or vegan chicken nuggets.
9. Store in an airtight container in the fridge for 3-5 days or in the freezer for up to 3 months. 
10. If you want to reheat from the fridge, preheat your oven to 350ºF or 180ºC, place the fritters onto a lined baking sheet, and bake for about 10 minutes or until they are heated all the way through. To reheat from frozen, place the frozen fritters on a lined baking sheet and bake at 325ºF or 160ºC until piping hot all the way through.

Notes

• If you can’t find or don’t like spring onions, you can omit them.
• I’ve only made this recipe using all-purpose flour, but you could probably use a different type of flour. However, you may need to add just the amount of it. Use our gluten-free flour blend for a gluten-free version of this recipe.
• Any type of salt and oil will work.
• Prep time doesn’t include the time you need to leave the zucchini with the salt.

Nutrition

• Serving Size: 1/10 of the recipe
• Calories: 47
• Sugar: 0.9 g
• Sodium: 238 mg
• Fat: 1.8 g
• Saturated Fat: 0.3 g
• Carbohydrates: 6.9 g
• Fiber: 1 g
• Protein: 1.4 g