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    Home » Recipes » Appetizers

    March 21, 2015 122 Comments

    Baked Vegan Zucchini Fritters

    18.5K shares
    Jump to Recipe

    Are fritters a breakfast, lunch, dinner, or snack type of recipe? What's your vote?

    As I was categorizing this post I realized I would eat them at all four times. For a savoury breakfast, these Baked Vegan Zucchini Fritters served with a dollop of sour cream, a side of apple sauce, some home fries and a light salad would be just divine. For lunch I could see them served along side a bowl of tomato soup and maybe a light salad here as well (I love salad)! For dinner, with Creamy Coconut Garlic Mushrooms, and some mashed potatoes. For a snack, I just pick one up and eat it cold, no utensils needed. You could even layer these into a sandwich or use as salad topper. So many scrumptious options.

    Baked-vegan-zucchini-fritters


    So why does my recipe make only 6 zucchini fritters? Because I'm a damn fool that's why. I would make another batch right away but I am out of zucchini. Boo-urns. So you are welcome to double this recipe if you like.

    vegan-zucchini-fritters-baked

    These are definitely going to be a new regular for me. Light, healthy, easy to pull together, fancy looking, fancy tasting, all the fancy things I like in a recipe. I think I will make them in larger batches and even try freezing some. Quick fancy brunch, here I come!! So fancy.

    Side note: I said it too many times! The word fancy is starting to not sound like a real word anymore. I hate it when that happens!

    grate-zucchini

    To make these fritters into fritters, and not soggy blobs of zucchini, you will first need to grate the zucchini.

    grate-and-salt-zucchini

    Then line a bowl with a clean dish towel, and fill with the grated zucchini. Sprinkle with magic fairy dust... or salt, whatever you call it. Toss, and then let rest for 10 minutes. The salt will help pull the water out of the zucchini. Then you just gather up the sides of the cloth, so that the zucchini is trapped inside, then squeeze the zucchini so that water is released. Do this for a minute or two so most of the water comes out. You will never get ALL the water out, zucchini is 95% water!! So don't even try. Just get the excess out.

    zucchini-fritter-ingredients

    Now add the zucchini to a bowl along with onion, garlic, whole wheat flour, nutritional yeast, and flax, and mix to combine.

    zucchini-fritters-recipe

    Form your patties and bake for 20-25 minutes flipping once midway through, until golden on both sides and cooked through.

    Top with a dollop of vegan sour cream, some fresh chives, a crack of pepper, or however you like.

    oven-baked-vegan-zucchini-fritters

    Print Recipe
    4.97 from 32 votes

    Baked Vegan Zucchini Fritters

    I love this whole food plant based recipe. You can serve it for brunch, lunch, dinner, or even as a snack! 
    Prep Time10 mins
    Cook Time45 mins
    Total Time55 mins
    Course: Appetizer, Main Course
    Cuisine: American, Canadian
    Servings: 6 fritters
    Calories: 69kcal
    Author: Sam Turnbull • It Doesn't Taste Like Chicken

    Ingredients

    • 4 cups grated zucchinis
    • 1 teaspoon salt
    • 1 tablespoon ground flax or ground chia
    • 3 tablespoons warm water
    • ½ yellow onion, chopped
    • ½ cup whole wheat flour
    • 2 tablespoons nutritional yeast
    • 2 cloves garlic, minced
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Preheat your oven to 400F (200C). Lightly grease a baking sheet.
    • Line a large strainer with a clean dishcloth and fill with the grated zucchini. Sprinkle the salt over the zucchini then lightly toss the zucchini to coat. Let rest for 10 minutes. Gather all ends of the dishcloth so that the zucchini is trapped inside, now squeeze the zucchini, squishing out the water. Squeezed out as much water as possible.
    • In a small bowl mix together the flax and warm water. Set that aside.
    • In a large bowl mix together the squeezed zucchini, onion, flour, nutritional yeast, flax mixture, and garlic. Mix well. Scoop up enough for one fritter in your hands, and form a patty. The dough will be quite sticky. Spread them out on your baking sheet. 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 midway through. They are ready when both sides are nicely browned and they are cooked through. Serve hot or cold with a dollop of vegan sour cream, or your favourite dipping sauce.

    Notes

    * These fritters are pretty moist on the inside, so if that’s not your thing, you might not like this recipe. If you still want to try it but would like them drier, you could try making mini versions to help them get drier through out. I also found that if you leave them out overnight they dry out a bit more too.

    Nutrition

    Serving: 1 fritter | Calories: 69kcal | Carbohydrates: 12g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 396mg | Potassium: 329mg | Fiber: 3g | Sugar: 3g | Vitamin A: 167IU | Vitamin C: 16mg | Calcium: 24mg | Iron: 1mg
    Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #itdoesnttastelikechicken

    Featured Ingredient: Zucchini. 46 Recipes 82 Days to go!

    Bon Appetegan

    Sam.

    « Chopped Asian Salad
    Vegan Lemon Poppy Seed Loaf »

    Reader Interactions

    Comments

    1. Sofia says

      December 04, 2018 at 9:49 am

      5 stars
      These are definitely a go-to! We love them.... I am making latkes tonight for hanukkah and am planning to fry up some fritters alongside them as I have about 13 zucchini right now (lol) … have you tried to fry them before? I don't see why it wouldn't work ...

      Reply
      • Sam Turnbull says

        December 07, 2018 at 10:22 am

        You could for sure fry them. Just make sure to keep the heat low so they cook all the way through. Enjoy!

        Reply
    2. Elyse says

      December 28, 2017 at 8:09 pm

      5 stars
      This recipe comes out to be amazing awesomeness. Even my Non-Vegan family members are fighting over who gets the next one.

      Reply
      • Sam Turnbull says

        December 29, 2017 at 9:37 am

        Hahaha! Love it! Thrilled they were enjoyed so much 🙂

        Reply
    3. Tiffany says

      November 09, 2017 at 10:32 pm

      5 stars
      Thank you for this recipe! My boyfriend and I enjoyed them immensely. I made a few modifications. I used yellow zucchini squash and red onion because thats what I had.

      I also used mostly chickpea flour and a bit of whole wheat flour. It was delicious! I will definitely make them again.

      Reply
      • Sam Turnbull says

        November 10, 2017 at 12:57 pm

        Yay! So happy you enjoyed them, Tiffany 🙂

        Reply
    4. Tilly says

      October 29, 2017 at 12:28 pm

      Will it work without the flax? You can’t get it where I live.

      Reply
      • Sam Turnbull says

        October 30, 2017 at 9:51 am

        The flax helps them hold together. It might work ok, but you could substitute flax for ground chia if that is available to you 🙂

        Reply
    5. Jovana says

      September 07, 2017 at 8:14 am

      5 stars
      Made these for lunch... we made 10 instead of 6... mom/husband and I finished them all. Lathered in some no-oil hummus.

      soooooo damn gooooood. TY!

      Reply
      • Sam Turnbull says

        September 07, 2017 at 9:29 am

        You're most welcome, Jovana! SO happy they were enjoyed 🙂

        Reply
    6. Julie says

      August 16, 2017 at 8:55 pm

      This recipe has failed for me now three times. This round I'm now out 3 fresh garden zucchini. I wish there was a way to flag this so I'd quit trying it. 🙁 It's been a year since my last attempt (I forgot it was this recipe I had tried) and now I remember that that time, they also completely stuck to the pan AND they never firmed up AND they were soupy and I couldn't flip them. 🙁 I'm so bummed. I'd been saving those zucchini for a special occasion and this was it and now they're gone.

      Reply
      • Sam Turnbull says

        August 17, 2017 at 11:05 am

        So sorry to hear the recipe didn't work for you, Julie! It sounds like perhaps not enough liquid was squeezed out.The patties have to be really dry. It's a recipe many readers make often and it always works for me as well... wish I could be more help!

        Reply
        • Tiffany Stevens says

          May 29, 2018 at 7:18 pm

          Yeah, mine came out soupy, too. I will dry out the zucchini WAY better next time and give it another go because the flavor was great, but the texture was not. =( However, I've also never made a fritter of any kind before sooooo.....try try again!

        • Kat says

          June 18, 2021 at 10:39 am

          I've never squeezed out zucchini when making fritters. Or for anything else. I never have any problems. Odd.

      • Mike says

        December 10, 2020 at 1:16 pm

        Julie, I had a problem with this recipe also. I have made so many of Sam's recipes with great success that I was surprised at the total failure. I guess what they say is true, you can't win them all!

        Reply
    7. Debra Lawler says

      August 09, 2017 at 7:51 pm

      So, I had this not so bright idea and decided to "skip squeezing the liquid out of the zucchini" and just omit the water. Wrong!! I just made zucchini glue! 😉 It tastes delicious, but it's glue. I will try this again and do it the "right way."

      Reply
      • Sam Turnbull says

        August 10, 2017 at 9:37 am

        Hahaha! Yeah, it's an important step. Glad it tasted good at least! 🙂

        Reply
    8. Emily says

      August 07, 2017 at 2:56 pm

      5 stars
      This recipe sounds delicious and I can't wait to try it! I'm not vegan so would 1 egg be substitute for ground flax seed and water?

      Reply
      • Sam Turnbull says

        August 07, 2017 at 4:30 pm

        I don't cook with eggs so I would recommend sticking with flax. 🙂

        Reply
      • Kat says

        June 18, 2021 at 10:47 am

        Yes, eggs work great in fritters.

        Unfortunately I can't eat them anymore. So I'll be trying this recipe soon. (Once I see what I've got to de-gluten it.)

        Ps. About the freezing questions, when I could use eggs anyway, I'd make a big batch of fritters and freeze them (after completely cooling in fridge). Just pried them apart, with butter knife or fork and reheated. Microwave or toaster oven.
        Should work the same for these! 🙂

        Reply
    9. Nicole Genetin says

      July 08, 2017 at 10:55 pm

      I made it tonight and it was delicious. Can you bake them and freeze them??

      Reply
      • Sam Turnbull says

        July 09, 2017 at 9:54 am

        So happy you enjoyed them! Yes, I think they would freeze just fine.

        Reply
    10. Kirsten-Lee says

      April 22, 2017 at 5:26 am

      5 stars
      I just shared this to my blog I hope that's okay. ...
      http://www.facebook.com/AussieVeganSheila

      Great recipe by the way! Having it for dinner tonight! Thanks for sharing!

      KL

      Reply
      • Sam Turnbull says

        April 22, 2017 at 9:17 am

        Absolutely, you are always welcome to share links to my recipes anywhere. Helps more people find my blog! Enjoy 🙂

        Reply
    11. John Barton says

      October 18, 2016 at 8:54 pm

      The recipe was great. The thing I did different was I used my juicer to take out all the moisture and they were nice and crispy. You can use this technique with almost anything you juice and make fritters from the leftover pulp.

      Reply
      • Sam Turnbull says

        October 19, 2016 at 9:47 am

        Oh that's a very cool idea for leftover pulp! Happy you enjoyed them John 🙂

        Reply
    12. Judi Sweat says

      October 03, 2016 at 10:21 am

      Do you think I could use yellow squash along with the zucchini??? I'd like to make these for lunch today and have yellow and zucchini....Thanks, Judi

      Reply
      • Sam Turnbull says

        October 04, 2016 at 9:44 am

        Yes, I think that would work fine. Enjoy! 🙂

        Reply
        • Denise says

          December 31, 2016 at 2:04 pm

          I just made these with yellow squash and YUM!! San, you were right. Need to at least double this recipe to extend the deliciousness! This is one of those recipes that can be easily changed with adding a spice or hot pepper.

        • Sam Turnbull says

          January 01, 2017 at 10:26 am

          Haha! So happy you loved them Denise! 😀

    13. Peggy Bloxham says

      August 17, 2016 at 7:50 pm

      5 stars
      These were very good

      Reply
      • Sam Turnbull says

        August 18, 2016 at 9:19 am

        So glad you enjoyed them Peggy 🙂

        Reply
    14. Sue Warner says

      July 29, 2016 at 8:07 am

      5 stars
      Great recipe! I have a trick to get water out of zucchini or spinach or any watery vegggy- use a ricer to get the water out. Easy and fast...

      Reply
      • Sam Turnbull says

        July 29, 2016 at 9:32 am

        Oh cool! Doesn't that turn them to mush tho? Or does it just mush out the water?

        Reply
        • Sue Warner says

          July 29, 2016 at 9:49 am

          Not at all! Still crispy

        • Sam Turnbull says

          July 29, 2016 at 6:54 pm

          Great!

    15. terry cohoe says

      July 21, 2016 at 6:34 pm

      I tried this tonight (did them on the barbecue on a cookie sheet so as not to heat up the whole house) and they turned out fabulous. I added a bit of thai sauce, but followed the recipe other than that. Loved them.

      Reply
      • Sam Turnbull says

        July 22, 2016 at 8:16 am

        Yay! So happy you loved them. I love the idea of BBQing them, that might add a bit of smoky flavour, mmmm! 🙂

        Reply
    16. Dan says

      July 16, 2016 at 10:52 am

      5 stars
      I was fortunate enough to have a very good friend make these for me! And they were delicious! Thank you for this recipe, I will be making it very soon myself!

      This would be wonderful to serve to friends too, with hot sauce or if I could find a no oil Buffalo sauce that would be good on this too!

      Thanks again! Love your site,

      Dan

      Reply
      • Sam Turnbull says

        July 17, 2016 at 10:20 am

        Yay! So happy you enjoyed the recipe so much and my site! 😀

        Reply
        • Dan says

          July 17, 2016 at 2:20 pm

          Do you care if I share it in my Private Facebook Group?

          It's called McDougall Friends Facebook Group. It's for those of us following Dr. McDougall's WOE plant based with no added oil.

          Thanks for the consideration. Dan

        • Sam Turnbull says

          July 17, 2016 at 3:05 pm

          You're welcome to share the link to my recipes anywhere you like! Just don't cut and paste the entire recipe. 😀

        • Dan says

          July 17, 2016 at 4:50 pm

          Thank you I will share it the way you suggest. Thanks, Dan

    17. Stephanie says

      July 06, 2016 at 3:31 pm

      Any suggestions for gluten free flour?

      Reply
      • Sam Turnbull says

        July 07, 2016 at 11:05 am

        I am certainly not an expert in gluten free, but my go to is Bob's Red Mill Flour Mix 🙂

        Reply
    18. Tina says

      June 13, 2016 at 7:51 pm

      1st time going vegan. Used Napolina, apples, yellow pepper & coconut oil as binding base. Added jalapeños, carrots & onions. Baked in oven as small bite size patties. Delish!! Will definitely make again soon, but next time a double batch!!

      Reply
      • Sam Turnbull says

        June 13, 2016 at 11:10 pm

        Congrats on your new veganism Tina!!! So happy you enjoyed and were able to make it your own. Let me know if you have any questions or need any support 🙂

        Reply
    19. Dan says

      February 24, 2016 at 1:54 pm

      5 stars
      Why did I not see this coming? OK, not vegan, tried one of your other recipes (loved it) and decided to try more. These were AWESOME! Like some of the other comments - simply adjust the temp and cooking time to your oven (425 for me as it cooks a little cooler) and then a few minutes under broiler on second rack down in oven (so they wouldn't burn) and came out great. Made the sauce Monique recommended (see Aug 25, 2015 comment) to go with it - great recipe! Half way through dinner realized (because it never occurred while eating it!) ....oh God - with everything else I made to go with it it's an all vegan dinner.....Yes, that Sam's a sly one. She's slowly reeling in us carnivores...
      🙂

      Reply
      • Sam says

        February 24, 2016 at 2:26 pm

        Muhahahaha!!! You have figured out my secret plan! 😉
        So very happy I am reeling you in.

        Reply
    20. Jane says

      January 20, 2016 at 7:15 pm

      5 stars
      I just made these and they are simply delicious. I adjusted the recipe a bit: 3 large zukes, 1/2 diced green bell pepper, 1 Tbsp hulled sesame seeds, 1 Tbsp chia seeds, 1/4 cup raw sunflower seeds, 3/4 cup of gluten free all purpose flower (adjust per wet zukes) and 1/4 tsp black pepper. I was concerned they would be soggy, so I made the patties no more than 2" in diameter and only 1/2" thick. I got out a big metal pizza pan and covered with parchment paper. Lightly brushed the paper with olive oil and placed the patties on them and then lightly brushed the tops of the patties. Cooked these at 380 degrees for about 30 minutes on each side. My home smells very green right now and the sunflower seeds were toasting - mmmmm. I ate 1/3 of these and and had to put the rest away. I did squeeze the water out of the zucchini A LOT and with them being so small, they were crunchy on the outside and delicious on the inside and not a soggy blob.

      Reply
      • Sam says

        January 21, 2016 at 9:27 am

        Mmmm your additions sound lovely Jane! So happy you loved them and that you were able to make them your own 🙂

        Reply
      • LinP says

        February 03, 2022 at 1:41 pm

        Wish I had read your recipe! Sadly I followed the recipe exactly and they were tasteless. Will try your additions next time.

        Reply
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