Easy Vegan Zucchini Fritters made with just 8 ingredients in 30 minutes. Crisp on the outside, tender on the inside, full of flavor, and perfect for a quick and delicious plant-based meal.
If you want a simple, flavorful vegan recipe, these zucchini fritters are perfect. With minimal prep and basic ingredients, they make a great side, appetizer, or light main course.
Whether hosting guests or needing a quick meal, these fritters are tasty and convenient. Enjoy with your favorite sauce or on their own, they’ll soon be a plant-based favorite.
Looking for for some sauces to serve with your vegan zucchini fritters? Vegan Sour Cream, Vegan Ranch, Vegan Tzatziki, or Vegan Aioli are all great choices to enhance the flavor.
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🌟 Why you'll love this recipe
- Quick and Easy: This recipe comes together in 30 minutes using 8 ingredients you probably already have in your kitchen, making it perfect for busy days.
- Crispy and Tender: The fritters are crispy on the outside while staying soft and tender on the inside, offering a perfect balance of textures in every bite.
- Plant-Based and Healthy: A delicious vegan option that’s packed with nutrients, perfect for anyone looking to add more plant-based meals to their diet.
- Super Versatile: Serve these fritters as a snack, appetizer, or light meal. They pair well with a variety of dipping sauces, making them adaptable for any occasion.
- A Total Crowd-Pleaser: Loved by both vegans and non-vegans, these fritters are sure to be a hit at any party, family gathering, or casual dinner.
🧾 Ingredient notes
Zucchini: Smaller to medium zucchini are best for this recipe as they have less water and a sweeter, more tender texture.
If using large zucchini, remove seeds and excess moisture after grating.
Salt: It helps draw out moisture from the grated zucchini, ensuring the fritters stay crisp. It also enhances the overall flavor of the dish.
While fine sea salt or kosher salt dissolve more evenly, any type of salt will work well.
Spring Onions: They add a mild, fresh onion flavor and a pop of color to the vegan zucchini fritters. You can use both the white and green parts.
If you don’t have spring onions, scallions work just as well!
Baking Powder: It helps the fritters puff up slightly, making them lighter and fluffier. Without it, the fritters might turn out denser. Just a small amount does the trick!
All-purpose flour: You can substitute it with any type of gluten-free flour, such as chickpea or almond flour, for different textures and flavors.
Chickpea flour adds protein and a mild nutty taste, while almond flour gives a richer, slightly sweet flavor. Both are great options!
Vegan Butter: You can swap it for melted coconut oil if needed, or even try Homemade Vegan Butter.
If the zucchini still holds some moisture, consider using a bit less fat in the recipe to keep the fritters from getting too soft.
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
- Spicy Fritters: Mix in 1-2 chopped jalapeños or ¼ teaspoon of cayenne pepper for a spicy kick.
- Herb-Infused: Incorporate ¼ cup (about 15 grams) of fresh herbs like basil, cilantro, or parsley, finely chopped, for a bright, aromatic flavor.
- Carrot and Zucchini Fritters: Combine ½ cup (55 grams) of grated carrots with the zucchini to add color, flavor, and extra nutrients.
- Corn and Zucchini Fritters: Add ½ cup (80 grams) of sweet corn kernels to the mix for a slightly sweet and crunchy texture.
- Gluten-Free: Swap 1 cup (120 grams) of all-purpose flour for 1 cup (about 120 grams) of gluten-free flour like chickpea or almond to make the recipe gluten-free.
🔪 Instructions
Step 1. Trim the ends of the zucchini and grate it using the large holes of a box grater or the grater attachment on a food processor. Transfer it to a bowl.
Step 2. Sprinkle with salt, mix, and let sit for 10 minutes to release moisture.
Step 3. Using your hands, squeeze out as much water as possible and transfer the zucchini back to the same bowl. This step is crucial to keep the fritters crispy!
Step 4. Add flour, baking powder, black pepper, and spring onions. Mix well. The mixture will be crumbly.
Step 5. Add in the melted vegan butter and stir until the mixture forms a thick batter.
Step 6. Heat the oil in a pan and drop 1-2 tablespoons of zucchini mixture per fritter (a cookie scoop works well). Flatten each with the back of a spoon or spatula.
Step 7. Cook on medium heat for 2-4 minutes per side, until golden and crispy. Repeat with the remaining batter, adding more oil if needed.
Step 8. Serve warm with a dollop of Vegan Sour Cream, or your favorite dipping sauce.
💭 Expert tips
- Squeeze out excess moisture: After grating the zucchini, use a kitchen towel to remove as much water as possible to keep the fritters crispy, not soggy.
- Don’t overcrowd the pan: Fry the fritters in small batches to ensure they cook evenly and get golden and crispy on all sides.
- Preheat the oil: Make sure the oil is hot before adding the batter. This helps the fritters cook faster and get that perfect crispy exterior.
- Flip carefully: Use a spatula to gently flip the fritters once they’re golden brown on the first side to avoid breaking them apart.
- Let them rest on a wire rack: After frying, place the fritters on a wire rack instead of paper towels to drain excess oil and keep them crispy.
❓Recipe FAQs
They can last in the fridge for about 3 to 4 days when stored in an airtight container.
To keep them crisp when reheating, it's best to warm them up in a pan or oven rather than a microwave.
Yes, you can freeze them for later use! Let them cool completely after frying, then place them in a single layer on a baking sheet to freeze.
Once frozen, transfer them to an airtight container or freezer bag. They can be stored in the freezer for up to 2-3 months.
To reheat, bake them in the oven or cook them in a pan to restore their crispiness.
You can use a few different methods:
Oven: Preheat the oven to 350°F (175°C).
Place the fritters on a baking sheet and bake for about 10-15 minutes, flipping halfway through, until they are heated through and crispy.
Frying Pan: Heat a little oil in a pan over medium heat. Reheat the fritters for 2-3 minutes on each side until crispy and warm.
Air Fryer: Reheat at 350°F (175°C) for about 5-7 minutes, shaking halfway through for even crispiness.
Avoid using the microwave as it may make the fritters soggy.
You can serve vegan zucchini fritters with a variety of tasty options.
Pair them with dipping sauces like Vegan Sour Cream, Vegan Ranch, Vegan Tzatziki, or spicy sriracha mayo for extra flavor.
For a lighter meal, add a fresh side salad, such as cucumber and tomato or quinoa salad.
If you're looking for something more filling, serve the fritters alongside grains like couscous, rice, or quinoa.
Roasted vegetables, such as Roasted Potatoes, Roasted Carrots, or Roasted Asparagus, also make a great accompaniment.
For a Mediterranean twist, try wrapping the fritters in pita bread or serving them with flatbread and Hummus.
Yes, you can bake the zucchini fritters! Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Lightly grease the sheet, place the fritters on it, and flatten them slightly.
Bake for 15-20 minutes, flipping halfway through, until they’re golden and crispy.
🌱 More vegan recipes with zucchini
Did you like this recipe? Please leave a rating and comment below!
Easy Vegan Zucchini Fritters
Ingredients
- 1 pound zucchini
- 1 teaspoon salt
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon ground black pepper
- 2 spring onions, chopped, about ¼ cup
- 3 tablespoons vegan butter, melted
- 2 tablespoons oil for frying, I used extra virgin olive oil
Instructions
- Trim the ends of the zucchini and grate it using the large holes of a box grater or the grater attachment on a food processor. Transfer it to a bowl.
- Sprinkle with salt, mix, and let sit for 10 minutes to release moisture.
- Using your hands, squeeze out as much water as possible and transfer the zucchini back to the same bowl. This step is crucial to keep the fritters crispy!
- Add flour, baking powder, black pepper, and spring onions. Mix well. The mixture will be crumbly.
- Add in the melted vegan butter and stir until the mixture forms a thick batter.
- Heat the oil in a pan and drop 1-2 tablespoons of zucchini mixture per fritter (a cookie scoop works well). Flatten each with the back of a spoon or spatula.
- Cook on medium heat for 2-4 minutes per side, until golden and crispy. Repeat with the remaining batter, adding more oil if needed.
- Serve warm with a dollop of vegan sour cream, or your favorite dipping sauce.
Notes
- Squeeze out excess moisture: After grating the zucchini, use a kitchen towel to remove as much water as possible to keep the fritters crispy, not soggy.
- Don’t overcrowd the pan: Fry the fritters in small batches to ensure they cook evenly and get golden and crispy on all sides.
- Preheat the oil: Make sure the oil is hot before adding the batter. This helps the fritters cook faster and get that perfect crispy exterior.
- Flip carefully: Use a spatula to gently flip the fritters once they’re golden brown on the first side to avoid breaking them apart.
- Let them rest on a wire rack: After frying, place the fritters on a wire rack instead of paper towels to drain excess oil and keep them crispy.
Cheryl Patterson says
I made the vegan zucchini fritters they were very tasty. I would make them again , I put grated carrots in them and also used Brown rice flour . Yummy thanks for a excellent recipe
Iosune Robles says
Hi Cheryl! So glad you liked it 🙂
Dori says
Hav you tried these in an air fryer? I think I will!
Iosune Robles says
Hi Dori! I haven't tried it in an air fryer, sorry 🙁