Vegan Zucchini Fritters Recipe

side shot of zucchini fritters stacked on a white plate

No ratings yet

Vegan Zucchini Fritters Recipe

These zucchini fritters are made with wholesome ingredients, making them perfect for a vegan diet or a guilt-free snack.

Prep Time30

Cook Time15

Total Time45

Course: Snack

Cuisine: American

Servings: fritters

Calories: 101kcal

Author: Hina Gujral

Equipment

Food Processor or Grater
Mixing Bowl
Frying Pan

Ingredients

2 medium size zucchini
1 large size Carrot
1 small size onion, finely chopped
¼ Cup gram flour (besan)
1 tablespoon ground flax (flaxseeds)
1 tablespoon minced garlic
½ teaspoon dried oregano
½ teaspoon fresh thyme or dried thyme
½ teaspoon salt or to taste
½ teaspoon baking powder
¼ teaspoon red pepper flakes
¼ teaspoon crushed black pepper or to taste
4 sprigs dill leaves, finely chopped
2 sprigs spring onion, finely chopped
Handful of cilantro, roughly chopped
4 tablespoon olive oil

Instructions

Grate the zucchini and carrot using a coarse or bigger hole in the grater. you can do the same using a food processor also.
Place the grated vegetables in a bowl and sprinkle with a generous pinch of salt. Cover and let them sit for 10 – 15 minutes to release the water.
After 10 – 15 minutes, use your hands or a clean muslin towel to squeeze out as much water as possible from the vegetables. This step is crucial to avoid soggy fritters. You’ll be amazed at how much liquid comes out!
In a large mixing bowl, combine the squeezed-out vegetables, flour, ground flax, chopped herbs, onion, minced garlic, spices and seasoning. Mix everything together until well combined. If the mixture feels too wet, you can add an extra tablespoon of chickpea flour or corn starch (optional).
Scoop out small portions of the mixture (about 2 tablespoons per fritter) and form them into small patties with your hands. You can flatten them slightly to ensure they cook evenly.
Heat 2-3 tablespoons of olive oil in a large skillet over medium heat.
Once the oil is hot, place the fritters in the pan, leaving some space between each one.
Cook for 3-4 minutes on each side or till they are golden brown and crispy. Be gentle when flipping to avoid breaking them apart.
Once cooked, place the fritters on a plate lined with paper towels to absorb excess oil.
Serve vegan zucchini fritters with a dip or salad of choice.

Video

Notes

Storage & Reheating

Refrigerate: Store any leftover fritters in an airtight container in the refrigerator for up to 3-4 days. They may soften in the fridge, but you can re-crisp them by reheating them in a pan or air fryer.
Freeze: These fritters freeze well. Once cooked, let them cool completely, then place them in a single layer on a baking sheet to freeze. Once frozen, transfer them to a freezer-safe container or bag. They’ll keep for up to 3 months. Reheat them directly from frozen in a skillet or oven.

For grating zucchini and carrots, you can use a food processor also if you have the right blade. It saves a lot of time especially when you are making fritters in big batches.

Nutrition