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.
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.
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!
To make these fritters into fritters, and not soggy blobs of zucchini, you will first need to grate the 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.
Now add the zucchini to a bowl along with onion, garlic, whole wheat flour, nutritional yeast, and flax, and mix to combine.
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.
Baked Vegan Zucchini Fritters
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
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
Nutrition
Featured Ingredient: Zucchini. 46 Recipes 82 Days to go!
Bon Appetegan
Sam.
Sofia says
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 ...
Sam Turnbull says
You could for sure fry them. Just make sure to keep the heat low so they cook all the way through. Enjoy!
Elyse says
This recipe comes out to be amazing awesomeness. Even my Non-Vegan family members are fighting over who gets the next one.
Sam Turnbull says
Hahaha! Love it! Thrilled they were enjoyed so much 🙂
Tiffany says
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.
Sam Turnbull says
Yay! So happy you enjoyed them, Tiffany 🙂
Tilly says
Will it work without the flax? You can’t get it where I live.
Sam Turnbull says
The flax helps them hold together. It might work ok, but you could substitute flax for ground chia if that is available to you 🙂
Jovana says
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!
Sam Turnbull says
You're most welcome, Jovana! SO happy they were enjoyed 🙂
Julie says
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.
Sam Turnbull says
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!
Tiffany Stevens says
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
I've never squeezed out zucchini when making fritters. Or for anything else. I never have any problems. Odd.
Mike says
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!
Debra Lawler says
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."
Sam Turnbull says
Hahaha! Yeah, it's an important step. Glad it tasted good at least! 🙂
Emily says
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?
Sam Turnbull says
I don't cook with eggs so I would recommend sticking with flax. 🙂
Kat says
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! 🙂
Nicole Genetin says
I made it tonight and it was delicious. Can you bake them and freeze them??
Sam Turnbull says
So happy you enjoyed them! Yes, I think they would freeze just fine.
Kirsten-Lee says
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
Sam Turnbull says
Absolutely, you are always welcome to share links to my recipes anywhere. Helps more people find my blog! Enjoy 🙂
John Barton says
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.
Sam Turnbull says
Oh that's a very cool idea for leftover pulp! Happy you enjoyed them John 🙂
Judi Sweat says
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
Sam Turnbull says
Yes, I think that would work fine. Enjoy! 🙂
Denise says
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
Haha! So happy you loved them Denise! 😀
Peggy Bloxham says
These were very good
Sam Turnbull says
So glad you enjoyed them Peggy 🙂
Sue Warner says
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...
Sam Turnbull says
Oh cool! Doesn't that turn them to mush tho? Or does it just mush out the water?
Sue Warner says
Not at all! Still crispy
Sam Turnbull says
Great!
terry cohoe says
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.
Sam Turnbull says
Yay! So happy you loved them. I love the idea of BBQing them, that might add a bit of smoky flavour, mmmm! 🙂
Dan says
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
Sam Turnbull says
Yay! So happy you enjoyed the recipe so much and my site! 😀
Dan says
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
You're welcome to share the link to my recipes anywhere you like! Just don't cut and paste the entire recipe. 😀
Dan says
Thank you I will share it the way you suggest. Thanks, Dan
Stephanie says
Any suggestions for gluten free flour?
Sam Turnbull says
I am certainly not an expert in gluten free, but my go to is Bob's Red Mill Flour Mix 🙂
Tina says
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!!
Sam Turnbull says
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 🙂
Dan says
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...
🙂
Sam says
Muhahahaha!!! You have figured out my secret plan! 😉
So very happy I am reeling you in.
Jane says
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.
Sam says
Mmmm your additions sound lovely Jane! So happy you loved them and that you were able to make them your own 🙂
LinP says
Wish I had read your recipe! Sadly I followed the recipe exactly and they were tasteless. Will try your additions next time.