Author: These easy vegan zucchini fritters are crispy on the outside, tender in the middle, and packed with fresh zucchini flavor. They're a delicious way to use up summer zucchini and can be pan fried, baked, or air fried. Serve them with vegan sour cream, plant-based yogurt, lemon wedges, or your favorite dipping sauce for an easy appetizer, side dish, or light meal.
Every summer, we reach that point where zucchini starts showing up everywhere. Gardens explode with it, neighbors leave it on your doorstep, and farmers markets are practically giving it away. While I'll never get tired of my Easy Vegan Zucchini Bread, if you're looking for a way to put that zucchini to use in something more savory, zucchini fritters are perfect. They're crispy, savory, and ridiculously satisfying, especially when you pair them with a tasty sauce or topping.
Why These Zucchini Fritters Are Impossibly Delicious
- Perfectly crispy edges: The thinner edges get extra crispy when pan-fried. YUM!
- Tender inside: While the outside is getting crispy, the insides have that tender zucchini goodness.
- Easy to customize: Pan-fry, bake, or air fry depending on what works best for you. And then go to town with your toppings!
- Perfect when your garden is overflowing with zucchini: A delicious way to use up summer zucchini.
Ingredients for Zucchini Fritters
- Zucchini: About 4 medium zucchini. No need to peel them since you'll be grating them anyway.
- Salt and pepper: Some salt to draw excess moisture out of the zucchini and the rest for seasoning.
- Ground flax or chia: Acts as the vegan binder, instead of egg.
- Warm water: To thicken the flax or chia mixture.
- All-purpose flour: Another addition that helps hold everything together.
- Baking powder: Gives the fritters a lighter texture in the middle.
- Garlic powder: Adds savory flavor.
- Green onions: For freshness and a mild onion flavor.
- Light oil: Canola or vegetable oil work well.
- For serving: Vegan sour cream or plain vegan yogurt, lemon wedges, or dipping sauce.
How to Make Zucchini Fritters
- Grate and Salt the Zucchini: Wash the zucchini and trim the ends. Grate using the large holes of a box grater or a food processor attachment. Transfer the zucchini to a large bowl and toss with the salt. Let sit for 10 minutes.
- Squeeze the Zucchini: Transfer the zucchini to a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. Really wring it out well. The drier the zucchini, the crispier the fritters.
- Make the Flax Egg: Mix together the ground flax or chia with the warm water and let thicken.
- Mix the Batter: In a large bowl, whisk together the flour, baking powder, garlic powder, salt, and black pepper. Add the squeezed zucchini, flax mixture, and green onions. Stir to combine. The mixture should feel moist and sticky, but not runny. If needed, add another tablespoon or two of flour.
- Cook the Fritters: Heat oil in a large skillet over medium heat. Scoop about ⅓ cup of batter per fritter for large fritters, or 2 tablespoons for mini fritters. Gently flatten with a spatula. Cook for 4 to 6 minutes per side. Transfer to a paper towel-lined plate and repeat with the remaining batter.
- Serve: Serve warm with vegan sour cream, yogurt, lemon wedges, or your favorite dipping sauce.
Tips and Variations
- Don't skip salting the zucchini: Salting helps draw out moisture before squeezing, which is one of the keys to getting crispy fritters instead of soft ones.
- Squeeze more than you think you need to: The most important zucchini fritter secret is to squeeze the zucchini REALLY well. Then squeeze it again. The difference between soggy fritters and crispy fritters comes down to removing as much moisture as possible.
- Don't overcrowd the pan: Another key to crispy fritters! Cook in batches so the fritters fry instead of steam.
- Embrace rustic shapes: Craggly, uneven edges get extra crispy, which is exactly what you want in a fritter.
- Make them gluten-free: Use a good 1:1 gluten-free flour blend.
Additional Cooking Methods
Oven: Preheat your oven to 400°F (200°C). Place the fritters on a parchment-lined baking sheet and bake for 20 to 25 minutes, flipping halfway through, until browned and cooked through.
Air fryer: Preheat your air fryer to 375°F (190°C). Spray the basket lightly with oil and air fry for 10 to 12 minutes, flipping halfway through, until crispy and golden.
Perfect Pairings With Zucchini Fritters
Sauces:
Serve with:
Storage and Reheating
- Fridge: Store leftover zucchini fritters in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze in a single layer until solid, then transfer to a freezer-safe container for up to 3 months.
- Reheating: Reheat in the oven, air fryer, or a skillet until hot and crispy again.
If you try this vegan zucchini fritter recipe, let us know by leaving a comment and rating it. I'd love to see what you made. Share your creation in the It Doesn't Taste Like Chicken Community (this is where we're all hanging out now!) or tag @itdoesnttastelikechicken on Instagram.
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Easy Vegan Zucchini Fritters (Super Crispy!)
These easy vegan zucchini fritters are crispy on the outside, tender in the middle, and packed with fresh zucchini flavor. They're a delicious way to use up summer zucchini, and you can pan-fry them, bake them, or make them in the air fryer. Serve these zucchini fritters with vegan sour cream, plain vegan yogurt, lemon wedges, or your favorite dipping sauce for an easy appetizer, side dish, or light meal.
Servings: large fritters (or about 24 mini fritters)
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Ingredients
For the zucchini:
- 2 lbs zucchini, (about 4 medium zucchini)
- 1 teaspoon salt
For the fritters:
- 2 tablespoons ground flax or ground chia
- 5 tablespoons warm water
- ¾ cup all-purpose flour, (see notes for gluten-free)
- 1 teaspoon baking powder
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 3 green onions, chopped
- light oil, for frying (such as canola or vegetable)
- Optional for serving: vegan sour cream or plain vegan yogurt, lemon wedges, your favorite dipping sauce
Instructions
- Prepare the zucchini: Wash the zucchini and trim off the ends. Using the large holes of a box grater, or the grater attachment on a food processor, grate the zucchini. Transfer it to a large bowl and toss with 1 teaspoon of salt. Let it sit for 10 minutes to draw out the moisture.
- Squeeze out the moisture: Transfer the grated zucchini to a clean kitchen towel or cheesecloth and squeeze very well to remove as much liquid as possible. This step is key for crispy zucchini fritters, so really wring it out well.
- Make the binder: Stir together the ground flax or ground chia with the warm water. Set aside to thicken. If using flax, this will take about 10 minutes. If using chia, it will thicken almost right away.
- Mix the batter: In a large bowl, whisk together the flour, baking powder, garlic powder, ¼ teaspoon salt, and black pepper. Add the squeezed zucchini, thickened flax or chia mixture, and green onions. Mix well. The mixture will be sticky and moist but should not be wet or runny. If it seems too wet to hold its shape, mix in 1 to 2 more tablespoons of flour as needed.
- Pan-fry the fritters: Add 1 to 2 tablespoons of oil to a large skillet or non-stick pan over medium heat. For large fritters, scoop about ⅓ cup (about 75 g) of the mixture per fritter. For mini fritters, about 2 tablespoons (about 30 g). Gently place the mixture into the pan and use a spatula to flatten and shape the fritters. Cook for about 4 to 6 minutes per side, or until deeply golden brown and cooked through. Thicker fritters may take a little longer. Transfer the cooked fritters to a paper towel-lined plate and repeat with the remaining mixture, adding more oil as needed and adjusting the heat if needed.
- Serve: Serve warm with vegan sour cream or plain vegan yogurt, lemon wedges, or your favorite dipping sauce.
Notes
Storage: Store leftover zucchini fritters in an airtight container in the fridge for up to 3 days.
Freeze: Place the fritters in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and freeze for up to 3 months.
Reheat: Reheat in a 375℉ (190℃) oven or air fryer for 5 to 10 minutes, until heated through and crisp again. You can also reheat them in a lightly oiled skillet over medium heat for a few minutes per side.
How do I keep zucchini fritters from getting soggy? The most important step is squeezing out as much moisture as possible from the zucchini. A clean kitchen towel works especially well for this.
Can I bake zucchini fritters? Yes. Preheat your oven to 400℉ (200℃). Lightly grease a large baking sheet or line it with parchment paper. Form the fritters and place them in a single layer on the prepared baking sheet. If the mixture feels sticky, wet your hands to help pat them into shape. Bake for 20 to 25 minutes, flipping once halfway through, until browned and cooked through. Mini fritters may need less time.
Can I air fry zucchini fritters? Yes. Preheat your air fryer to 375℉ (190℃). Spray the basket with oil, then place the formed fritters in a single layer in the basket. Work in batches as needed. Air fry for 10 to 12 minutes, flipping once halfway through, until golden brown and crispy. Mini fritters may cook faster.
For oil-free: Use the baked or air fryer method instead of pan-frying.
For gluten-free: Use a good 1:1 gluten-free all-purpose flour blend. Results may vary slightly depending on the brand.
Nutrition
Serving: 1 fritter (recipe makes 9 fritters) | Calories: 82kcal | Carbohydrates: 12g | Protein: 3g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 380mg | Potassium: 306mg | Fiber: 2g | Sugar: 3g | Vitamin A: 242IU | Vitamin C: 19mg | Calcium: 53mg | Iron: 1mg
Emily says
These are a summer produce essential!! It is very important to sweat the zucchini and squeeze it well for the perfect pancakes. I could even see myself making these during the colder months; they are just that delicious and easy.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed them Emily 🙂
Sharon McCleave says
I’ve made two batches of this recipe and both times the results have been super. I appreciate the baking instructions: the fritters are crisp on the outside and tender-veggie-like on the inside with a mild, fresh taste. Thank you for the recipe!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So thrilled you enjoyed it Sharon! Thank you for the review 🙂
Carolyn R Clark says
These are delicious! However, they took waaaaayyyy longer for me than 4-5 minutes each side. I had to cook them about 10-15 minutes each side and I followed the directions (except substituting a bit of regular white onions since my scallions were a bit depleted). Thanks for another wonderful recipe!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Carolyn, It sounds like your stove may run cooler than mine. Next time try turning up the heat if you can and perhaps make the fritters a bit thinner. I hope that helps! Glad they were delicious 🙂
Carolyn Clark says
Hey Sam, Thank you for your suggestions. After my first attempt, I have. made these twice more. I REALLY like them baked in the oven (about 15 minutes each side). I used a dish towel to wring out the zucchini tge last two times and found that it works a lot better than cheese cloth. I also made a delicious dipping sauce made out of vegan sour cream, lemon juice,
dried dill weed, and a tiny bit of salt to go with them. Thanks for this excellent recipe !
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wonderful! So happy you enjoy them!! 🙂
Kay says
I like to add a potato (grated) and carrot as well. Used to use shredded pork, wonder if the tofu bite thingies would work instead? Hmmm...
Sam Turnbull @ It Doesn't Taste Like Chicken says
You could use pulled jackfruit or shredded tofu, I have this recipe and this one.
Gerry says
Zucchini Fritters ares so easy to make. Zucchini is my favorite summer vegetable.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you love them Gerry 🙂
Gerry says
Love the Zucchini Fritters! They are so easy to make and simply delicious. Zucchini is my favorite summer vegetable.
Sam Turnbull @ It Doesn't Taste Like Chicken says
It's one of mine too! 🙂
Amy Smith-Faczan says
This is a fabulous recipe and we've made the fritters at least 4x already this summer. The recipe is easy to follow and I usually grate the zucchini right onto a towel and then wrap it up and squeeze out the moisture. I mostly bake them to make them oil free and I've used a chopped up regular onion and I think they turned out great!! Also, I put in fresh garlic and used garam flour -all work well. 🙂
These are a must try if you like zucchini and they taste great when served with dairy free plain yogurt and hot sauce (like sriracha). 🙂
Sam Turnbull @ It Doesn't Taste Like Chicken says
That's so wonderful! So happy you love them so much Amy 🙂
Judy says
Try adding vegan feta and fresh dill!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Sounds great!!