Go Back
+ servings
square image of a pan with fritters, one being lifted out with a spatula
Print Recipe
5 from 8 votes

Vegan Zucchini Fritters

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.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Appetizer, Main, Side Dish
Cuisine: American
Servings: 4 servings
Calories: 146kcal
Author: Nora Taylor


  • 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!


  1. Serving suggestions: Serve as a light meal or snack, or with rice, roasted potatoes, baked beans, marinated tofu, naan or Caesar salad.
  2. Leftovers: Store in a covered container in the refrigerator for 3-4 days and reheat leftovers in the oven or air fryer until crispy.
  3. 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.
  4. Gluten free? Substitute a quality gluten free flour mix. Almond flour might work as well but I haven't tested it.


Serving: 1serving | Calories: 146kcal | Carbohydrates: 28g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 603mg | Potassium: 738mg | Fiber: 4g | Sugar: 6g | Vitamin A: 454IU | Vitamin C: 41mg | Calcium: 89mg | Iron: 2mg