Vegan Zucchini Fritters
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5
96 reviews
Excellent
Vegan Zucchini Fritters
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Vegan Zucchini Fritters are made by grating zucchini, then draining excess moisture before mixing with flaxseed, fresh herbs, spices, flour, panko, and vegan feta. Pan-fried until crispy, these fritters hold their shape and offer herbaceous, slightly nutty flavors with a tender interior. Serving with vegan tzatziki complements the fresh flavors.
Description
The recipe involves grating unpeeled zucchini, salting and draining it thoroughly to remove excess water, which is essential to achieve crisp fritters. The batter combines flaxseed gel (as an egg substitute), dill, mint, scallions, cumin, nutmeg, flour, panko crumbs, and crumbled vegan feta for a balanced mixture of textures and flavors.
Pan-frying the fritters in olive oil creates a golden, crispy exterior while maintaining a tender, cohesive inside. The herbs lend aromatic brightness, and the vegan feta adds a tangy creaminess. Flaky sea salt finishing enhances the flavor profile, and the optional vegan tzatziki sauce complements the savory fritters well.
These fritters are best served freshly cooked to preserve crispness and hold their shape well when cut. Thoroughly squeezing the zucchini is vital; failure to do so results in soggy fritters that fall apart. For a gluten-free version, adjust flour and panko accordingly and increase flaxseed meal for binding.
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Ingredients
- 1 ½ pounds zucchini peel kept on, 680 g
- 2 tablespoons ground flaxseed meal
- ¾ cup dill tough stems removed and finely chopped, 12 g, fresh
- ¼ cup mint finely chopped, 4 g, fresh leaves
- 4 scallion thinly sliced (bruised tops trimmed
- 2 teaspoons cumin ground
- ¼ teaspoon nutmeg freshly grated
- kosher salt
- black pepper freshly cracked
- ⅓ cup all-purpose flour 43 g
- 1 cup panko bread crumbs or homemade bread crumbs; don't use regular store-bought bread crumbs, 2 tablespoons, 90 g
- 1/2 cup vegan feta crumbled, 75 g
- 3 tablespoons olive oil more as needed to cook the second batch
- sea salt flaky, for finishing
For serving
- vegan tzatziki (optional, recipe below)
Instructions
- Grate the zucchini. Use the wide holes on a box grater to grate the zucchini. Leave the top nub of the zucchini on so you can use it as a handle while you grate. For a faster option, use a food processor if you have a reversible shredding disc.
- Add grated zucchini to a colander. Sprinkle with 1 heaping teaspoon kosher salt; toss to combine. Drain for at least 10 minutes, or for a few hours.
- Make the flax eggs. In a small bowl, mix together the flaxseed meal and 4 tablespoons of warm water. Whisk well, then set aside for 10 minutes to gel up.
- In a large bowl, combine the dill, mint, scallions, cumin, nutmeg, ½ teaspoon kosher salt, several cracks of pepper, flour, panko, and feta. Stir to combine.
- Squeeze out the water from zucchini. Add the zucchini to a nut milk bag, mesh produce bag, or thin dish towel. Over a bowl, use your hands to squeeze out as much water out as you can (almost like you're using an icing bag). Move the zucchini around a bit and reshape into a ball. Squeeze the zucchini in sections to release more water. If needed, use both hands to squeeze. Repeat a few times, moving the zucchini around so all of it gets evenly squeezed.****
- Finish the zucchini batter. To the herb/flour filling, add the prepared flax eggs and stir to incorporate with your hands. Finally, break up the squeezed zucchini and add it to the filing. Use your hands to incorporate the zucchini until just combined and you can squeeze the batter between your fingers to roll into balls. Don’t mix too much, as this causes zucchini to release more water.
- Shape the fritters. Line a large plate with parchment paper. Scoop 2 tablespoon (25 to 30g) portions of the batter (we find it easier to just weigh it using a scale). Using your hands, compact the dough tightly before pressing with your palms to form a patty (this ensures they stick together). Slightly flatten the patty (it should resemble a double stuffed Oreo in size), a scant ½ inch thick (1 cm thick). Place the patties on lined plate. For smooth edges, cup each patty with your hands, gently rotating in a circular fashion to seal edges and round the shape.
- Preheat the pan. Line a large plate with paper towels. Heat 3 TBSP olive oil in a large nonstick frying pan over medium-high heat for a few minutes to heat up. To test, add a drop of water; if it sizzles immediately, it’s ready.
- Cook the fritters. Carefully add the patties to the pan, as many as you can fit without overcrowding (12 fritters will fit a 12-inch frying pan). Fry for 3 to 4 minutes, lightly pressing down on each patty with your spatula halfway through. Once the bottom is golden brown, flip and reduce the heat to medium. Cook for another 2 to 3 minutes, or until the bottom is also golden brown (slight charring in spots is okay). Some fritters will be done a bit sooner than others.
- Transfer fritters to towel-lined surface to absorb excess oil. Sprinkle with a pinch of flaky sea salt. Repeat with the remaining zucchini mixture, adding 2 to 3 more tablespoons of oil to the pan (with a 12-inch pan, you should be able to fry the fritters in 2 batches).
- Serve warm as is, or with vegan tzatziki for dipping.*****
Notes
- Ensure herbs are dry to avoid extra moisture affecting batter consistency.
- Properly squeeze out zucchini water—about 1 ½ cups of liquid—to prevent soggy fritters that won't crisp or hold shape.
- For gluten-free fritters, use gluten-free flour and panko, increasing flaxseed meal and water as a binder.
- Vegan feta can be substituted with vegan cream cheese or homemade tofu feta if unavailable.
- Fritters maintain shape well when eaten with utensils rather than pulling apart by hand.
Nutrition Information
Show Details
Calories
61kcal
(3%)
Carbohydrates
6g
(2%)
Protein
2g
(4%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Sodium
48mg
(2%)
Potassium
120mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
231IU
(5%)
Vitamin C
7mg
(8%)
Calcium
24mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 22to 24 fritters
Amount Per Serving
Calories 61 kcal
% Daily Value*
| Calories | 61kcal | 3% |
| Carbohydrates | 6g | 2% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 48mg | 2% |
| Potassium | 120mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 231IU | 5% |
| Vitamin C | 7mg | 8% |
| Calcium | 24mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
96 reviews
Excellent
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