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.
You can make Easy Vegan Zucchini Fritters larger for a hearty side dish (as seen in the pictures) or make them mini for an adorable dippable appetizer. Plus, they’re freezer-friendly, so you can make a big batch for easy mid-week meal prep. It’s a great way to use up a big bunch of zucchini! These savory flavorful fritters are perfect to enjoy with lunch, dinner, as a snack all on their own, or even for breakfast served with tofu scramble!
Common Questions:
- 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.
- What’s the best way to store the zucchini fritters? 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.
How to Prep the Vegan Zucchini Fritters:
To prep the zucchini: Wash the zucchinis and trim off the ends. Use the large holes of a box grater, or the grater attachment on your food processor, to grate the zucchini. Transfer the shredded zucchini 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.
While the zucchini is resting, stir 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.
After 10 minutes, wrap the grated zucchini in a cheesecloth or a clean kitchen towel and squeeze out as much liquid (excess moisture) as you can.
In a large mixing bowl, whisk together the flour (gluten-free if preferred), baking powder, garlic powder, ¼ teaspoon salt, and black pepper. Add the squeezed zucchini, thickened flax or chia mixture, and green onions, and mix the ingredients well. The batter will be quite sticky, and you may need to use your hands to mix.
How to Cook the Vegan Zucchini Fritters:
Add 1-2 tablespoons of oil to a large cast iron 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, then use a spatula to gently flatten and shape the patties further and cook for 3-5 minutes per side until golden brown. Next, flip and cook for another 3-5 minutes on the other side until crisp and then 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 a dollop of vegan sour cream or plain vegan greek yogurt, lemon wedges for a sprtiz of lemon juice, or your favorite dipping or tzatziki sauce like my Easy Vegan Tzatziki. You could also sprinkle over your favorite fresh herbs.
These Easy Vegan Zucchini Fritters Are…
- Crispy on the outside, tender on the inside
- Super delicious
- Great as an appetizer or a heartier side dish
Serve These Easy Vegan Zucchini Fritters With:
If you try this recipe, let us know by leaving a comment, rating it, and don’t forget to tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
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.
Servings: large fritters (or around 24 mini fritters)
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Instructions
To prep the zucchini:
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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.
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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.
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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.
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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.
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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 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
