Name: Vegan Zucchini Fritters Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Vegan
Ingredients: 2 pounds zucchini (3 large or 6-7 small, weighed 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

Jump to Recipe· 4.5 from 40 reviews

If you’re on the hunt for a deliciously crisp and light snack or side, look no further than my **Vegan Zucchini Fritters Recipe**. These golden beauties are packed with fresh zucchini, a touch of herby goodness, and a crispy edge that will have you craving them again and again. Whether you’re new to vegan cooking or a seasoned pro, this recipe is straightforward, forgiving, and downright fan-freaking-tastic. Trust me, once you make them, you’ll never want store-bought fritters again!

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Why This Recipe Works

Simple Ingredients: Uses everyday pantry staples and fresh zucchini for an easy, wholesome dish.
Perfect Texture: Squeezing out excess moisture means crispy on the outside, tender on the inside every time.
Flaxseed Binder: Makes the fritters hold together without eggs, keeping it vegan-friendly and nutritious.
Versatile & Quick: Ready in about 30 minutes, perfect for weeknight meals or casual snack times.

Vegan Zucchini Fritters, crispy vegan zucchini snacks, easy vegan fritters recipe, healthy zucchini side dish, plant-based zucchini appetizers - There are several flat, round fritters cooking on a black pan. Each fritter shows a mix of green herbs and light yellow batter, with crisp, dark brown patches where they have browned. One fritter is lifted by a silver spatula with long slots, showing its uneven edges and slightly rough texture. The overall look is crispy and fresh, with the green and yellow colors standing out against the pan. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Vegan Zucchini Fritters Recipe has a purpose — creating a balance of flavor, texture, and the perfect bind without eggs or dairy. I find that quality, fresh zucchini is the heart of this dish, and the little touches like green onions or fresh herbs take it to the next level. Let me share a few tips on how these ingredients help you get great results.

Zucchini: Fresh and firm is best; I usually weigh mine beforehand to be sure I have the right amount. It’s juicy, so squeezing out the water is key to avoid soggy fritters.
Salt: Draws out moisture from the zucchini during resting, making sure the texture is just right.
Ground Flaxseeds: My go-to egg substitute that thickens up and binds the mixture perfectly when mixed with water.
All-Purpose Flour: Helps hold everything together; you can opt for gluten-free flour to suit your needs.
Cornstarch: Adds extra crispness to the fritters when fried, making that golden crust you want.
Baking Powder: Adds a light fluffiness so the fritters aren’t dense.
Green Onions: A tiny punch of sharpness and color that livens up the whole dish.
Fresh Dill or Parsley: Optional but highly recommended for that fresh herbal touch I love—makes the fritters feel special.
Olive Oil: For frying, it adds a subtle richness and ensures a crisp golden-brown exterior.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love that this Vegan Zucchini Fritters Recipe is so easy to adjust to your own taste buds and what you have in the kitchen. Whether you want to add more herbs, experiment with spices, or swap some ingredients, feel free to make it your own.

Herb Variations: I often swap fresh dill for cilantro or basil, depending on the season or what’s in the garden—it always brightens the fritters in a new way.
Spice It Up: Adding a pinch of cayenne or smoked paprika makes a subtly spicy version, which I sometimes do when serving with a cool vegan sour cream dip.
Gluten-Free: Use a good quality gluten-free flour blend and arrowroot instead of cornstarch to keep the fritters crispy—works like a charm!
Lemon Zest: Sometimes I add a little lemon zest for a fresh zing that lifts the overall flavor.

Step-by-Step: How I Make Vegan Zucchini Fritters Recipe

Step 1: Shred and Salt Your Zucchini

I start by trimming the ends of the zucchini and shredding them using the large holes of my box grater, or the shredding disc on my food processor if I’m feeling fancy. Then I toss the shredded zucchini with salt and let it rest in a strainer for about 10 minutes. This step is crucial because it helps pull the moisture out — trust me, squeezing out this water is what keeps your fritters from being mushy.

Step 2: Prepare the Flaxseed Binder

While the zucchini is doing its thing, I mix the ground flaxseeds with water in a large bowl and let it thicken for a few minutes. It’s such a fantastic vegan alternative to eggs that adds nutrition and keeps everything together without overpowering flavor.

Step 3: Squeeze Out the Zucchini Liquid and Mix Everything

Once the zucchini has rested, I get my hands in there and squeeze out as much liquid as I can—don’t skip this! Then I toss the dried zucchini right into the flaxseed mixture. To this, I add the flour, cornstarch, baking powder, green onions, and herbs if I’m using them. I stir everything well until it comes together into a thick, scoopable batter.

Step 4: Fry to Crispy Perfection

I heat 3-4 tablespoons of olive oil in a non-stick or cast-iron pan over medium heat. Using about 2 tablespoons of batter per fritter, I scoop it into the pan and gently flatten the tops with the back of a spoon. After frying for 2-3 minutes on the first side until golden, I flip and cook the other side the same way. Patience here pays off—the golden crust is heavenly. I repeat until all the batter is used, adding more oil if needed.

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Pro Tips for Making Vegan Zucchini Fritters Recipe

Don’t Skip the Squeeze: Removing excess water from zucchini guarantees crispy fritters rather than soggy blobs.
Medium Heat is Your Friend: Cooking too hot burns the outside before the middle cooks; too low makes them greasy—find the sweet spot!
Use a Sturdy Spatula: Flipping fritters gently with a thin, flexible spatula makes the process much easier and keeps them intact.
Rest Batter Briefly: Letting your batter stand for a few minutes helps the flour and starch fully hydrate, improving texture.

How to Serve Vegan Zucchini Fritters Recipe

Garnishes

I adore serving these with a dollop of vegan sour cream or a drizzle of tangy tahini sauce. A sprinkle of fresh chopped herbs—like parsley or dill—on top really lifts the whole dish, making it look as good as it tastes. A wedge of lemon on the side brings a lovely brightness if you want a touch of acidity.

Side Dishes

For a fuller meal, I often pair these fritters with roasted potatoes or a fresh Caesar salad with vegan dressing. Sometimes I serve them with baked beans and naan for a hearty, comforting plate that’s perfect any day of the week.

Creative Ways to Present

For special occasions, I like to stack these fritters into little towers topped with avocado slices and a drizzle of vegan aioli. Adding edible flowers and microgreens turns them into a real showstopper on the plate. It’s such a fun way to elevate this humble recipe when you’re entertaining friends!

Make Ahead and Storage

Storing Leftovers

Leftover zucchini fritters keep beautifully in the fridge for 3-4 days when kept in an airtight container. When I have leftovers, I find reheating them in the oven or air fryer works best to bring back that crispiness. Microwave tends to make them a bit soggy, so I avoid that if I can.

Freezing

I freeze any extras once they have fully cooled. I layer them with parchment paper in a freezer-safe bag or container to prevent sticking. They keep their flavor and texture well for up to 3 months — perfect for a ready-to-go snack anytime you want.

Reheating

To reheat frozen fritters, I pop them straight in a hot oven or air fryer until warmed through and crispy again, usually around 10 minutes at 375°F (190°C). It’s a total game changer compared to microwaving, letting you enjoy that fresh-out-of-the-pan texture all over again.

FAQs

Can I make this Vegan Zucchini Fritters Recipe gluten-free?

Absolutely! Just swap out the all-purpose flour for a high-quality gluten-free flour blend, and use arrowroot powder instead of cornstarch if you prefer. This keeps the fritters crispy while staying true to gluten-free needs.
How do I prevent the fritters from falling apart when frying?

The key is squeezing out all excess water from the shredded zucchini and allowing the flaxseed and flour mixture to bind well. Also, avoid moving the fritters too soon — let them cook until they’re golden and firm before flipping.
Can I bake these instead of frying?

You can bake them, but the texture won’t be quite as crispy as frying. To bake, place dollops on a lined baking sheet and spray lightly with oil. Bake at 400°F (200°C) for 20-25 minutes, flipping halfway through. Just keep in mind frying gives that classic crisp we all love.
What’s the best way to store leftover fritters?

Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze them once completely cooled in a freezer-safe container with parchment paper between layers to keep them from sticking.
Do you recommend any dips to serve with this Vegan Zucchini Fritters Recipe?

Vegan sour cream is my personal favorite—its cool tang balances the fritters perfectly. Tahini sauce, a garlicky vegan aioli, or even a spicy vegan ketchup work wonders too!

Final Thoughts

Honestly, this Vegan Zucchini Fritters Recipe is one of those kitchen wins that never gets old for me. It’s simple, forgiving, and packs incredible flavor with crispiest edges and soft insides. I love sharing this with friends—everyone always goes back for seconds. Give it a try, make it your own, and I hope it becomes a staple in your home just like it has in mine. Happy cooking, friend!