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 fritters make a great light meal, appetizer or snack. I love eating them with a little vegan sour cream on top. If you have a garden with a lot of zucchini that needs to get eaten, then you will want to save this one!
You could make a lot of fritters at once and freeze the leftovers, simply double, triple or quadruple the recipe.
For more zucchini recipes, make sure to check out my Vegan Zucchini Bread and Vegan Sour Cream Enchiladas.
How to make vegan zucchini fritters
- Trim the ends of the zucchini, then shred using the large holes of a grater (or food processor with a shredding attachment).
- Place the zucchini in a fine strainer over a bowl or in the sink, toss with a little salt and let it sit for 10 minutes. Then squeeze out as much excess liquid as possible with your hands and place in a bowl. This helps the fritters not be soggy, so don’t skip this part!
- While the zucchini sits, get out a large mixing bowl and add the ground flaxseeds and water to it. Mix a little and let it sit for a few minutes to thicken. When the zucchini has been squeezed out, add it to the bowl with the flaxseed mixture, along with the flour, cornstarch, baking powder, green onions and optional fresh dill or parsley.
- Stir until well incorporated. Heat a large pan and add a few tablespoons of olive oil. Place about 2 tablespoons of the zucchini mixture on the pan and flatten the tops with a spatula or the back of a spoon. Cook for 2-3 minutes, flip and cook 2-3 minutes more.
Can I bake them instead?
Yes, you can bake them instead of frying in a pan. Use parchment paper or a baking sheet sprayed with oil. Place a few tablespoons of zucchini mixture on the pan at a time, and flatten somewhat. Bake at 350 degrees for 15 minutes, then flip and bake 15 more minutes until crispy on the outside.
How to store leftover fritters
- Refrigerator: Place fritters in a covered container for 3-4 days in the refrigerator. Reheat in the oven or an air fryer until warm and crispy.
- Freezer: Cool cooked fritters completely, then place in a freezer friendly bag or container and freeze for up to 3 months. To reheat from frozen, place directly in the oven or air fryer until warm and crispy.
What should I serve with zucchini fritters?
You can eat them as a light meal or snack with some vegan sour cream, or pair with more filling items, such as:
- White or brown jasmine rice
- Oven Roasted Potato Wedges
- Vegan Baked Beans
- Marinated Tofu
- Vegan “Chicken” (Seitan based)
- Vegan Naan, hummus and vegetable sticks such as carrots and cucumbers
- Vegan Caesar Salad
Vegan Zucchini Fritters
- 2 pounds zucchini (3 large or 6-7 small, I recommend weighing before shredding)
- 1 teaspoon salt
- 2 tablespoons ground flaxseeds
- 5 tablespoons water
- 1/2 cup all purpose flour (or gluten free mix if needed)
- 1/4 cup cornstarch (or arrowroot)
- 1 teaspoon baking powder
- 3-4 green onions, chopped small (about 1/2 cup)
- 2 tablespoons chopped fresh dill or parsley, optional
- olive oil, for frying
- 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'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!
- Serving suggestions: Serve as a light meal or snack, or with rice, roasted potatoes, baked beans, marinated tofu, naan or Caesar salad.
- Leftovers: Store in a covered container in the refrigerator for 3-4 days and reheat leftovers in the oven or air fryer until crispy.
- Freeze: Once the cooked fritters are completely cooled, freeze in a freezer friendly container or bag for up to 3 months. Reheat in the oven or air fryer directly from the freezer until crispy and warm.
- Gluten free? Substitute a quality gluten free flour mix. Almond flour might work as well but I haven't tested it.
Hi, this looks great, thanks! Any suggestions on a substitute for the flax?
I’m not sure if Just Egg would work as a binder the same way flaxeggs do, but it’s worth a try! You can use 2 to 3 tablespoons. Hope this helps!
Hi Nora- I finally tried the zucchini fritters and they came out nicely. I’m not one to be in the kitchen so I like that it was simple, healthy and delicious?
Thank for sharing your recipes with us!
You’re so welcome, Stacy! I’m so happy to hear you enjoyed the fritters. Thank you for your wonderful review!
Just wondering what the cornstarch adds to the outcome? These were delicious! I used shallots instead of green onions. Thanks for sharing!
It makes them get a bit crispier and holds them together. So glad you enjoyed them!