vegan zucchini fritters

These delicious vegan zucchini fritters are crispy on the outside and moist on the inside with a perfect savory flavor. Quick and easy for a wonderful light meal.

Vegan Zucchini Fritters

Salt

(125 grams) All Purpose Flour

(15 grams) Nutritional Yeast

1 and 1/2 tsp Baking Powder

tsp Crushed Garlic

Spring Onions (Chopped)

(56 grams) Vegan Butter (Melted)

Tbsp Olive Oil (for frying)

Vegan Sour Cream

Spring Onion

Grate the zucchini and then add it to a mixing bowl. Sprinkle over the salt and mix in. Then leave it for 10 minutes. The salt will help release the excess water from the zucchini. Then use your hands to squeeze the zucchini and drain off excess water. Place the squeezed zucchini into another bowl and leave the water behind.

Once the squeezed zucchini is in a fresh mixing bowl, add in the flour, nutritional yeast, baking powder, crushed garlic and chopped spring onions and mix together. It will be very crumbly.*

Add in the melted vegan butter and mix into a thick batter.

Preheat the oven to 210°F (100°C) and place some parchment paper over a grill rack on a baking tray. This is where you&#8217;ll place your fritters to keep them warm.

Add 1 Tbsp of olive oil to a frying pan and let it get hot. Once hot, use an ice cream scoop/cookie scoop to scoop out even sized amounts of batter into the frying pan. If you don&#8217;t have a cookie scoop just use around 1/4 cup for each fritter. Use your spatula to press it down from the top and flatten. Depending on the size of your pan you can cook a few at a time. I was able to do 4 at a time.

Let it cook for a few minutes and then flip over &#8211; around 3 minutes per side. When both sides are nicely browned, then transfer your cooked fritters to the baking tray in the warmed oven to stay warm.

Add the remaining Tbsp of olive oil to the frying pan and repeat with your next batch.

Serve with some vegan sour cream and chopped spring onions.

Just made these fritters for dinner. My hubby and I loved them. Thanks you so much. :)

These were really good! I added some chopped parsley, paprika, and lemon pepper seasoning for extra flavor! They are a bit oily though, would it be possible to use some of the water from the zucchini and use half the amount of butter?

These have excellent flavor! Very crispy. The texture is perfect IF the zucchini is squeezed very, very dry. The first time we made them we left them quite wet, and while the flavor was excellent, the texture was a bit too wet. The second time I was able to extract an entire 1c of liquid from it and it made a world of difference. Use a towel to wring the zucchini dry if necessary. Providing the weights of the zucchini and flour is a great help! Thank you. Such a great way to eat zucchini. A wonderful appetizer (or in our case we enjoyed these as our entire meal!)

Very delicious!!  We made them for dinner last night, using yellow summer squash instead of zucchini.  We will be having them for dinner again tonight.  They were good enough for at least two nights in a row.  The texture was great and they were easy to make.  I searched google for "vegan zucchini fritters" and found the recipe.  I am so glad I gave it a try.

This recipe was amazing, thank you so much for this! I did it and it came out so good! It was sort of like a frittata, mine were a little bigger but it was so good and the tip about removing the excess water was perfect - I could not believe how much water zucchini has in it.  Thank you for this great vegan recipe, I loved the taste I will definitely be making it again :)

https://mediavine-res.cloudinary.com/video/upload/t_original/v1569398733/a2hyn8szfvfeas9gizbf.mp4

Vegan Zucchini Fritters - Loving It Vegan. These delicious vegan zucchini fritters are crispy on the outside and moist on the inside with a perfect savory flavor. A quick and easy light meal.

Vegan Zucchini Fritters - Loving It Vegan

Vegan Zucchini Fritters are crispy, light and perfect when you have abundance of garden zucchini! Made with just 7 ingredients and ready in about 30 minutes.

zucchini (3 large

salt

flaxseeds

water

all purpose flour (or gluten free mix if needed)

cornstarch (or arrowroot)

baking powder

green onions, chopped small (about 1/2 cup)

dill

olive oil,

Trim the ends of your zucchini and shred it using the large holes of a grater. You can also use the shredding attachment on a food processor if you have one.

Place the shredded zucchini in a strainer over a bowl or in the sink. Toss with the salt and let sit for 10 minutes.

While the zucchini sits, get out a large mixing bowl. Add the ground flaxseeds and water to it, stir a little and set aside to thicken for a few minutes.

Once the zucchini has rested for 10 minutes, use your hands to squeeze out all of the excess liquid you can, and place the squeezed zucchini in the bowl with the flaxseed mixture. Don&#039;t skip this part or the fritters will turn out soggy.

To the same bowl, add the flour, cornstarch, baking powder, green onions and optional fresh dill or parsley. Stir with the zucchini until well incorporated.

In a large pan (non-stick or cast iron preferred), heat 3-4 tablespoons of oil over medium heat. When the oil is hot, add about 2 tablespoons of the zucchini mixture to the pan, and flatten the tops with the back of a spoon. Fry for 2-3 minutes, then flip and cook for another 2-3 minutes until golden brown.

Repeat with all of the fritter mixture, adding more oil as needed. If you have a really good non-stick pan you may not need much oil at all. Place the cooked fritters on a paper towel lined plate.

Serve immediately with vegan sour cream and enjoy!

With added quinoa and white beans, theses Vegan Zucchini Fritters are high protein, filling, and can be eaten as an appetizer or main course!

High Protein Vegan Zucchini Fritters

zucchini (measured/weighed before squeezing out water)

sea salt

green onions, chopped

yeast

quinoa

chickpea flour

garlic powder

onion powder

salt and pepper

olive oil (for frying)

Zucchini

Grate the zucchini and then add it to a mixing bowl. Add sea salt, mix in, and leave for 10 minutes. This is to help release the excess water from the zucchini. Add zucchini a cheese cloth and use your hands to squeeze the zucchini and draining off the excess water. Place the squeezed zucchini into a separate bowl and discard the water.

In the same bowl as your squeezed zucchini, add green onions, nutritional yeast, cooked quinoa, smashed white beans, chickpea flour, garlic powder, onion powder, and salt &amp; pepper. Mix together until fully combined.

Add olive oil to a frying pan and let it get hot. Once hot, use ⅓ measuring cup to scoop out your fritters from the batter. Add each fritter to your skillet being sure not to overcrowd them. I was able to fit 3 in there at a time.

Let it cook for a few minutes and then flip over - around 3 minutes per side. When both sides are nicely browned, then transfer your cooked fritters to the baking tray in the warmed oven to stay warm.

Serve with vegan sour cream and chopped spring onions.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1627941331/kgwdqq2pdhcmwiokxpu7.mp4

You will not regret making these Vegan Zucchini Fritters with the abundance of zucchini in garden! With added quinoa and and white beans, theses fritters are high protein, filling, and can be eating as an appetizer or main course!

Vegan Zucchini Fritters are simple to make with just 6 ingredients! These vegan gluten-free fritters come out perfectly crispy, and chickpea flour gives them a delicious savory taste.

Vegan Zucchini Fritters with Chickpea Flour

zucchini (shredded, about 2 cups (see notes))

tsp baking powder

pepper

olive oil (for cooking)

Shred a large zucchini with a hand grater. If the zucchini is very watery, press the shreds and reserve the liquid (see notes).

Add the dry ingredients and the shredded zucchini to a medium-sized bowl.

Mix until a thick batter forms, this may take a couple minutes as the moisture from the zucchini is released. If you pressed the shreds, add the reserved liquid as needed.

Cook the zucchini fritters in a pan over medium heat with a olive oil. Use a ¼ cup scoop to add the batter to the pan.

Allow the fritters to cook for about 2 minutes then flip and cook them for an additional 2 minutes.

Remove the fritters from the pan and allow them to cool on a paper towel. Dollop them with vegan aioli or sour cream and enjoy!

These mind-blowing vegan zucchini fritters pair a delightfully light, crispy exterior with a tender creamy interior and a parade of sensational flavors thanks to fresh herbs, a medley of warm, zingy spices, and tangy vegan feta. A perfect app, snack, or side dish!

½ pounds (680 grams) zucchini, (peel kept on)

flaxseed meal

(12 grams) fresh dill, (tough stems removed and finely chopped (See Note 1))

(4 grams) fresh mint leaves (finely chopped)

scallions, (thinly sliced (bruised tops trimmed))

cumin

nutmeg

Kosher salt

black pepper

(43 grams) all purpose-flour ((See Note 2))

+ 2 tablespoons (90 grams) panko bread crumbs

(75 grams) vegan feta, (crumbled (See Note 3))

olive oil, (more as needed to cook the second batch)

Flaky sea salt

Vegan Tzatziki ((optional))

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&#39;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. (See Note 4)

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. (See Note 5)

These are always a huge hit with my family. Squeezing the zucchini is really quite the workout, but it's worth it for these crispy fritters. And the tzatziki is to die for!

OMG! What a delicious appetizer to serve - light and crispy. I made this for a dinner party with family friends. It was a smash hit. The fritters with the tzatziki is a perfect combo. I am not 100% vegan but trying to eat as much as plant based meals these days. Thanks for this recipe..

I loved these fritters! The flavours are wonderful. And it's a great use for the over-abundance of zucchini from the garden.

These fritters are delicious and addictive!  They do take a little time to make but so what?  Not everything in life has to be fast LOL.

I ate five for my supper with the tzatziki and a chickpea greek salad.  I live alone so I froze the rest in meal size packets and will try reheating them in the air fryer.  Thanks for another perfect recipe!

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Top 5 vegan zucchini fritters recipes from across the web

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Vegan Zucchini Fritters

Vegan Zucchini Fritters

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Vegan Zucchini Fritters

The most viewed vegan zucchini fritters recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine