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:
- Easy Vegan Tzatziki
- Vegan Greek Salad
- Easy Vegan Pasta Salad
- Super Easy Vegan Coleslaw
- Easy Vegan Lemon Soup
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
Servings: large fritters (or around 24 mini fritters)
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Ingredients
For the zucchini:
- 2 lbs zucchini, (about 4 medium zucchini)
- 1 teaspoon salt
For the fritters:
- 2 tablespoons ground flax or ground chia
- 5 tablespoons warm water
- ¾ cup all-purpose flour, (gluten-free if preferred)
- 1 teaspoon baking powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon 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
Nutrition
More Vegan Summer Recipes You Might Enjoy:
Emily says
These are a summer produce essential!! It is very important to sweat the zucchini and squeeze it well for the perfect pancakes. I could even see myself making these during the colder months; they are just that delicious and easy.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed them Emily 🙂
Sharon McCleave says
I’ve made two batches of this recipe and both times the results have been super. I appreciate the baking instructions: the fritters are crisp on the outside and tender-veggie-like on the inside with a mild, fresh taste. Thank you for the recipe!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So thrilled you enjoyed it Sharon! Thank you for the review 🙂
Carolyn R Clark says
These are delicious! However, they took waaaaayyyy longer for me than 4-5 minutes each side. I had to cook them about 10-15 minutes each side and I followed the directions (except substituting a bit of regular white onions since my scallions were a bit depleted). Thanks for another wonderful recipe!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Carolyn, It sounds like your stove may run cooler than mine. Next time try turning up the heat if you can and perhaps make the fritters a bit thinner. I hope that helps! Glad they were delicious 🙂
Carolyn Clark says
Hey Sam, Thank you for your suggestions. After my first attempt, I have. made these twice more. I REALLY like them baked in the oven (about 15 minutes each side). I used a dish towel to wring out the zucchini tge last two times and found that it works a lot better than cheese cloth. I also made a delicious dipping sauce made out of vegan sour cream, lemon juice,
dried dill weed, and a tiny bit of salt to go with them. Thanks for this excellent recipe !
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wonderful! So happy you enjoy them!! 🙂
Kay says
I like to add a potato (grated) and carrot as well. Used to use shredded pork, wonder if the tofu bite thingies would work instead? Hmmm...
Sam Turnbull @ It Doesn't Taste Like Chicken says
You could use pulled jackfruit or shredded tofu, I have this recipe and this one.
Gerry says
Zucchini Fritters ares so easy to make. Zucchini is my favorite summer vegetable.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you love them Gerry 🙂
Gerry says
Love the Zucchini Fritters! They are so easy to make and simply delicious. Zucchini is my favorite summer vegetable.
Sam Turnbull @ It Doesn't Taste Like Chicken says
It's one of mine too! 🙂
Amy Smith-Faczan says
This is a fabulous recipe and we've made the fritters at least 4x already this summer. The recipe is easy to follow and I usually grate the zucchini right onto a towel and then wrap it up and squeeze out the moisture. I mostly bake them to make them oil free and I've used a chopped up regular onion and I think they turned out great!! Also, I put in fresh garlic and used garam flour -all work well. 🙂
These are a must try if you like zucchini and they taste great when served with dairy free plain yogurt and hot sauce (like sriracha). 🙂
Sam Turnbull @ It Doesn't Taste Like Chicken says
That's so wonderful! So happy you love them so much Amy 🙂
Judy says
Try adding vegan feta and fresh dill!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Sounds great!!