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Zucchini Fritters

I created this recipe when growing our own zucchini one year. Now, those zucchini can’t grow fast enough to keep up with how much we love this recipe!
Course Appetizer, entree, lunch, Main Course
Keyword burger, zucchini


  • 3 cups grated zucchini yellow or green, do not peel, just trim ends; use large hole of a standard cheese grater
  • 3/4 - 1 cup chickpea flour see note
  • 1 tbsp lemon juice
  • 1 tbsp tahini
  • 3-4 tbsp chives or sliced green onions green portion
  • 1/2 tsp salt
  • 1/2 tsp dill seed don’t substitute dried dill week; see note for substitutions
  • freshly ground black pepper to taste


  1. In a large bowl, combine all ingredients (it’s helpful to first mix the tahini with the lemon juice). Combine with a spoon or spatula until you have a uniform mixture. As the zucchini releases moisture (from the added salt), the chickpea flour will absorb that liquid. Allow mixture to sit for 15-20 minutes. When ready to cook, heat a non-stick skillet over medium-high heat. Use an ice cream scoop to measure the mix, and transfer level scoops to your skillet. Use a spatula to flatten into a fritter shape on the pan. Cook over medium-high heat for 3-4 minutes, until golden on the first side. Flip with the spatula, and cook for another 2-4 minutes on the second side. If the fritters are getting too brown, reduce heat to allow the centers of the fritters to cook more fully. Work in batches, you should be able to cook the mixture in two batches on the pan. Once golden brown and set, remove and serve immediately. Makes 7-8 fritters, serving 3 as a light meal, or more as an appetizer (see note).

Recipe Notes

  • Cooking Note: These are best pan-fried. Oven baking doesn't give the same texture. I use a large ScanPan for these (and for other oil-free pan cooking).
  • Serving Suggestions: These make a light meal, or a delightful appetizer. Try serving with a vegan sour cream (or a thinned cream cheese - try thinning this recipe with a little water), or even simply with ketchup or a balsamic reduction. Also try these as a savory breakfast!
  • Flour Note: Depending on the moisture in the zucchini, and how it measures grated, you may need more/less flour. Start with 3/4 cup, and adjust with more if batter seems loose. More flour will also yield firmer patties. As mentioned in the blog post, don't substitute other flour here. 
  • Dill Seed Note: Dill seed beautifully accents these fritters. If you don’t have it, I wouldn’t substitute fresh or dried dill weed. Instead, try substituting 1/4-1/2 tsp cumin seed or fennel seed.
  • Batch Note: If you have hearty appetites or serving more than 3 people, definitely double this recipe!
  • Appetizer Note: Shape these into smaller fritters for appetizer or nibbler portions. You can serve each with a small dollop of vegan sour cream or a drizzle of a balsamic reduction.