Easy Vegan Zucchini Fritters
This Easy Vegan Zucchini Fritters recipe is the perfect crispy texture on the outside, tender on the inside, and is a super-fun way to prepare in-season zucchini this summer. Pan fry them, bake them, or pop them in the air fryer, and you’ll have a scrumptious dish that is one of the best zucchini recipes you'll taste and one that even the fussiest eaters will love.
My Notes:
Servings: large fritters (or around 24 mini fritters)
Ingredients
For the zucchini:
- 2 lb(s) zucchini (about 4 medium zucchini)
- 1 teaspoon(s) salt
For the fritters:
- 2 tablespoon(s) ground flax or ground chia
- 5 tablespoon(s) warm water
- 3/4 cup(s) all-purpose flour (gluten-free if preferred)
- 1 teaspoon(s) baking powder
- 1/2 teaspoon(s) garlic powder
- 1/4 teaspoon(s) salt
- 1/4 teaspoon(s) black pepper
- 3 green onions chopped
- light oil for frying (such as canola or vegetable)
- Optional for serving: vegan sour cream or plain vegan yogurt, lemon wedges
Instructions
To prep the zucchini:
- Wash the zucchinis and trim off the ends. Use the large hole side of a cheese grater, or the grater attachment on your food processor, to grate the zucchini. Transfer to a large bowl (or keep it in the food processor bowl) and toss with 1 teaspoon of salt. Set aside for 10 minutes to allow the moisture to be drawn out.
- After 10 minutes, wrap the grated zucchini in a cheesecloth or a clean kitchen towel and squeeze out the excess water.
To make the zucchini fritters:
- While the zucchini is resting, mix the ground flax or chia with warm water and set aside to thicken. If using flax, it will take about 10 minutes; if using chia, it will thicken almost instantly.
- In a large bowl, whisk together the flour, baking powder, garlic powder, ¼ teaspoon salt, and black pepper. Add the squeezed zucchini, thickened flax or chia mixture, and green onions, and mix well. The mixture will be quite sticky, and you may need to use your hands to mix.
- Add 1-2 tablespoons of oil to a large skillet or non-stick pan over medium heat. For large patties, take about ⅓ cup of the zucchini mixture; for small patties, take about 2 tablespoons. Gently form a patty and carefully place it into the pan. Repeat, making as many patties as fit into your pan. Use a spatula to gently flatten and shape the patties further. Cook for 3-5 minutes per side until golden brown, then flip and cook for another 3-5 minutes on the other side. Drain on a paper towel-lined plate and set aside. Repeat with the remaining zucchini mixture, adjusting the pan heat and adding more oil as needed.
- Serve with vegan sour cream or plain vegan yogurt, lemon wedges, or your favorite dipping sauce.Storage: Store leftover zucchini fritters in an airtight container in the fridge for up to 3 days, or freeze them in a single layer on a baking sheet before transferring to a freezer bag for up to 3 months. Reheat in the oven or a skillet to maintain crispiness.
Notes
Can I bake the zucchini fritters? Yes. Preheat your oven to 400℉ (200℃). Lightly grease a large baking sheet or line it with parchment paper. Form the patties and place them in a single layer on the prepared baking sheet. The dough will be quite sticky. If they are a little messy, you can tidy them up by wetting your hands and patting them into shape. Bake for 20-25 minutes, flipping them once halfway through. If you are making mini fritters keep a close eye on them as they will likely need less time. They are ready when both sides are nicely browned and cooked through.
Can I air fry the zucchini fritters? Yes. Preheat your air fryer to 375℉ (190℃). Spray the basket with spray oil, then form the patties and place them in a single layer in the basket. (You will need to work in batches). Air fry for 10-12 minutes, flipping them once halfway through, until both sides are golden brown and crispy. If you’re making mini fritters, watch them closely since they will probably cook faster.
For oil-free: use the baking or air fryer method instead of frying.
Nutrition
Serving: 1 fritter (recipe makes 9 fritters) | Calories: 96kcal | Carbohydrates: 12g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 380mg | Potassium: 306mg | Fiber: 2g | Sugar: 3g | Vitamin A: 242IU | Vitamin C: 19mg | Calcium: 53mg | Iron: 1mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan
