Zucchini fritters are easy to make, and a fabulous way to use seasonal zucchini! This recipe is vegan, gluten-free, nut-free, and oil-free.
FAQ: I have a lot of zucchini, what can I make?!
I created this recipe for vegan zucchini fritters 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!
Say hello to these vegan zucchini fritters.
I get this question often, and I see it a lot on social media.
Maybe we have a garden with zucchini plants producing well, or perhaps we get CSA boxes, and during the summer it’s zuke overload! Or, we just see them incredibly fresh at farmers’ markets or in grocery stores at a steal.
Whatever the reason, we need some good recipes to make use of summer squash. Especially when you get one of those huuuuge zukes!
Granted, I don’t buy them that big. Zukes taste better when smaller: they are sweeter, with smaller almost imperceptible seeds, and thin skins.
When those zucchini are a little larger (or we simply have quite a few smaller ones), these zucchini fritters will serve you well.
Last year I posted this zucchini bread, which is delicious if you haven’t yet tried it. #hinthint
But, we don’t always want to bake. Especially during those hot spells of summer.
And, as much as I love sweets, we all appreciate a good savory recipe.
So, I shifted gears from sweet to savory to create these new… scrumptious… zucchini fritters!
Why These Zucchini Fritters Work So Well!
Zukes are underappreciated in the veggie world, imo.
The question is always “how do I USE UP these zucchini“… rather than “woohoo look I have all these zukes“!
I mean, if we got a score of avocs or spuds, I don’t think we’d be searching a way to “use them up“!
It makes sense. Zukes don’t have a particularly distinctive flavor or texture – like red peppers, or sweet potatoes, or mushrooms.
They are somewhat bland and watery, seemingly unremarkable.
But it’s their rather unremarkable flavor and texture that makes them a great candidate for certain recipes.
The chickpea flour in this recipe is essential. Please don’t fuss with substitutions. It’s perfect here, and is usually fairly inexpensive (especially in ethnic food sections of stores).
However, an important heads-up about the chickpea flour: do NOT eat the batter raw. Uncooked chickpea flour tastes awful – and can also upset your stomach.
So, tasting the batter = no-no. And I don’t say that often. 😉🍪
Speaking of cooking, I use my ScanPan to pan-fry these without oil. I tried baking them, and the flavor/texture just wasn’t the same.
So, do yourself a favor and pan-fry. Use a good quality non-toxic pan. I highly recommend a scan-pan if you don’t know which brand to buy.
The recipe has some additional notes for seasonings that are useful to review. Other than that, though, these are easy to make!
Enjoy, kids, and please leave some feedback. So few comments on these new recipes – no clue if you’re lovin’ them!
Here are some more kid-friendly recipes for the family to enjoy!
- Chickpea Salad
- Creamy Hummus
- Vegan Banana Bread
- Hummus Tortilla Pizzas
- 10 Minute Avocado Pasta
- Healthy Vegan Rice Krispy Treats
Easy Vegan Zucchini Fritters
- 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
- 1 tsp dijon mustard (optional)
- 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
- In a large bowl, combine all ingredients (it’s helpful to first whisk together the tahini with the lemon juice and dijon). 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).
- 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. I like 3/4 cup – it yields fritters that are still moist with the zucchini but hold together just fine. You can always start with 3/4 cup, and adjust with a touch more flour if you like as you start to cook. More flour will 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.
Photos credit: Angela MacNeil