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); 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· 4.6 from 5 reviews

If you’re craving a crispy, savory snack or a light meal that’s both wholesome and packed with flavor, let me introduce you to my absolute favorite Vegan Zucchini Fritters Recipe. These fritters come out crispy on the outside, tender on the inside, and have the most delicate herby aroma that fills the kitchen. Once you try this recipe, trust me—you’ll keep coming back for more, and it’s surprisingly simple to nail every single time.

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Why This Recipe Works

Perfect Moisture Balance: Drawing out zucchini’s water with salt is a game changer for crispy fritters.
Binding Without Eggs: Ground flaxseeds and cornstarch combine for a vegan-friendly binder that holds together beautifully.
Customizable Flavors: Fresh green onions and dill add that bright, herby spark you’ll love.
Simple Ingredients: You probably have almost everything already in your pantry, making it quick to pull together anytime.

Vegan Zucchini Fritters, vegan zucchini fritters, crispy zucchini patties, healthy zucchini snacks, plant-based fritters - 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

This Vegan Zucchini Fritters Recipe uses simple, fresh ingredients that come together perfectly every time. Each component has a purpose: moisture control, binding, and boosting flavor. Let me break down what I use and some tips for picking the best versions at the store.

Vegan Zucchini Fritters, vegan zucchini fritters, crispy zucchini patties, healthy zucchini snacks, plant-based fritters - Flat lay of fresh whole zucchinis, a small pile of ground flaxseeds, bright green chopped spring onions, a handful of fresh dill sprigs, a small mound of all-purpose flour, a separate pile of fine cornstarch, and a glass of water droplets on the surface, all beautifully arranged with vibrant colors and natural textures, placed on a white marble surface, photo taken with an iphone --ar 2:3 --v 7

Zucchini: The star ingredient. I always weigh it before shredding to get the ratio just right and avoid watery batter.
Salt: Essential for extracting excess moisture from the shredded zucchini, which helps the fritters crisp up rather than get soggy.
Ground flaxseeds: Mix with water to form a gel-like “egg” substitute, giving the fritters structure without any animal products.
All-purpose flour: The main binder that gives the fritters body. Feel free to swap in gluten-free flour if needed.
Cornstarch: Adds extra crispness and lightness to the fritters—don’t skip it!
Baking powder: Helps the fritters puff up just a bit, making them tender and airy inside.
Green onions: Adds a mild, refreshing bite—I like using about half a cup of chopped green onions.
Fresh dill or parsley (optional): A personal favorite for adding that fresh, herbaceous note. You can swap with chives or basil for a different twist.
Olive oil: For frying the fritters until golden and irresistibly crispy.

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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 like to mix things up depending on the season and my mood. This Vegan Zucchini Fritters Recipe is wonderfully flexible, so feel free to join me on these little flavor detours.

Add some spice: I sometimes toss in a pinch of smoked paprika or chili flakes for a subtle heat that wakes up the flavor.
Herb switch-up: If dill isn’t your thing, fresh basil or cilantro can give a whole new personality to the fritters.
Cheesy vegan twist: For those who enjoy vegan cheese, sprinkling in a bit of vegan parmesan adds richness and depth.
Gluten-free option: Using gluten-free all-purpose flour works perfectly; I’ve even tried chickpea flour for a nuttier taste with great results.

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

Step 1: Shred and Salt Your Zucchini

First things first, trim off the ends of your zucchinis, then shred them using the large holes of a box grater or the shredding attachment on your food processor. I like to weigh the shredded zucchini—2 pounds is just perfect for this recipe. Toss it with a teaspoon of salt in a colander and let it sit for about 10 minutes. This pulls out the moisture and is the key to achieving fritters that are crispy instead of soggy. Trust me, don’t skip this step!

Step 2: Make Your Flax “Egg” and Prep the Batter

While the zucchini is sweating, stir together 2 tablespoons of ground flaxseed with 5 tablespoons water in a large bowl. Let it thicken for a few minutes—it’ll turn into a gel-like binder that keeps these fritters vegan and sturdy. When the zucchini is ready, squeeze out every bit of liquid you can with your hands (a kitchen towel works too) and add the zucchini to the flax mixture. Then, toss in the flour, cornstarch, baking powder, chopped green onions, and herbs. Mix everything gently until combined but don’t overwork the batter.

Step 3: Fry Until Golden Brown Perfection

Heat 3 to 4 tablespoons of olive oil in a non-stick or cast-iron skillet over medium heat. Once hot, spoon in about 2 tablespoons of the batter per fritter and gently flatten the tops with the back of a spoon. Cook for about 2-3 minutes per side, or until the fritters are evenly golden and crispy. Adjust heat as needed so they don’t burn but still crisp up nicely. I find that if your pan is good quality and well-heated, you don’t need to add much oil after the first batch. Place cooked fritters on a paper towel-lined plate to soak up any excess oil.

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Pro Tips for Making Vegan Zucchini Fritters Recipe

Drain thoroughly: The single most important tip—if your zucchini is still wet, the fritters will fall apart or become mushy.
Don’t overload the pan: Giving fritters space helps them get crispy edges; overcrowding causes steaming instead.
Use a good non-stick or cast iron pan: It makes flipping easier and gives better color without sticking.
Serve warm right off the pan: They’re best enjoyed fresh and crispy, so try to time frying close to serving.

How to Serve Vegan Zucchini Fritters Recipe

Vegan Zucchini Fritters, vegan zucchini fritters, crispy zucchini patties, healthy zucchini snacks, plant-based fritters - A stack of six round zucchini fritters sits closely together on a white plate, showing a mix of green zucchini shreds and light yellow cooked batter with uneven, browned patches on top. The texture looks crispy at the edges and soft inside, with some bits of green herbs visible throughout. The fritters have an uneven, slightly rough surface and are thick but not very tall. The background is a white marbled texture. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I always serve these fritters with a dollop of vegan sour cream, which adds a lovely tang that complements the zucchini perfectly. Sometimes I sprinkle on a little extra fresh dill or parsley before serving for a pop of green and freshness. A squeeze of lemon juice brightens things up even more if you’re feeling zesty.

Side Dishes

For a heartier meal, you can pair these fritters with roasted potatoes or a simple rice dish. I’ve also loved serving them alongside baked beans or marinated tofu to add some protein and more texture. Plus, they go surprisingly well with naan or a crisp Caesar salad if you’re in the mood to mix it up.

Creative Ways to Present

For brunch or casual get-togethers, I like stacking these zucchini fritters with layers of avocado slices, tomato, and vegan aioli for mini fritter sandwiches. You could also serve them like little appetizers, topped with a cucumber and dill relish or a dollop of your favorite hummus—always a crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I store them in an airtight container in the fridge for up to 3-4 days. To keep them from getting soggy, I make sure they cool completely before sealing. Reheating in the oven or air fryer really restores that crispy exterior way better than the microwave.

Freezing

I’ve had great success freezing these fritters once fully cooled. I lay them flat on a tray until frozen, then transfer them to a freezer-safe bag or container for up to 3 months. This way, you can enjoy a quick snack or meal anytime without fuss.

Reheating

To bring leftovers back to life, I pop them in the oven at 350°F (175°C) for about 10-15 minutes, or in the air fryer for 5-7 minutes, flipping halfway through. This keeps them crispy on the outside and warm in the middle, just like freshly made.

FAQs

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

Absolutely! You can swap the all-purpose flour for a quality gluten-free flour blend, which works well in this recipe. Just make sure it’s a blend that behaves similarly to regular flour for best texture. Cornstarch or arrowroot powder also help with crispiness.
How do I prevent my fritters from becoming soggy?

The secret is in pressing out as much liquid as possible from the shredded zucchini after salting it. Also, avoid overcrowding the pan while frying, as this traps steam and makes fritters soft rather than crispy.
Can I bake these fritters instead of frying?

Yes, you can bake them on a greased baking sheet at 400°F (200°C) for 15-20 minutes, flipping halfway through. The texture will be slightly less crispy than pan-fried, but still tasty and healthier.
What can I serve these fritters with?

They’re versatile! Try vegan sour cream, tahini sauce, fresh salsa, or a simple lemon yogurt dip. They also pair nicely with roasted veggies, grains, or a green salad for a complete meal.
How long do vegan zucchini fritters last?

Stored properly in the fridge, they keep well for 3-4 days. For longer storage, freeze them as described above and reheat when needed.

Final Thoughts

This Vegan Zucchini Fritters Recipe has become one of my go-to dishes when I want something comforting and fresh at the same time. It’s easy, reliable, and so adaptable you can make it your own in a flash. The next time you find yourself with a bunch of zucchini, give this recipe a whirl—you might just discover your new favorite snack or light meal. I promise you’ll be smitten, and it’s a wonderful recipe to share with friends who are vegan or just love tasty, wholesome food.