Name: Vegan Zucchini Fritters Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Vegan
Ingredients: 14 ounces zucchini, coarsely grated and drained for 15 minutes; 2 scallions, finely sliced; 1 clove garlic, crushed; 1 small handful flat-leaf parsley, finely chopped; 2 mint sprigs, leaves finely chopped; ½ cup chickpea flour (besan); 1½ teaspoons baking powder; 1 tablespoon nutritional yeast; Sea salt, to taste; 1 tablespoon sunflower oil or coconut oil

Jump to Recipe

Introduction

These Vegan Zucchini Fritters are a light and flavorful way to enjoy fresh zucchini. Crispy on the outside and tender inside, they make a perfect snack or side dish for any meal.

A white round plate holds nine green and golden-brown patties arranged in a circle around a small white bowl of dark green sauce with visible seeds and herbs, placed exactly in the center. The patties have a rough, slightly crispy texture with green leafy bits mixed inside. Small pieces of chopped green onion and a fresh green mint leaf decorate the white marbled surface under the plate. In the background, a smaller white plate with one patty sits on the same white marbled texture, along with fresh parsley leaves and scattered green onion pieces. A silver spoon and a light cloth napkin rest near the bottom edge. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

14 ounces zucchini, coarsely grated and drained for 15 minutes
½ cup chickpea flour (besan)
1½ teaspoons baking powder
1 tablespoon nutritional yeast
2 scallions, finely sliced
1 clove garlic, crushed
1 small handful flat-leaf parsley, finely chopped
2 mint sprigs, leaves finely chopped
1 tablespoon sunflower oil or coconut oil
Sea salt, to taste

Instructions

Step 1: Sprinkle a little salt over the grated zucchini, place it in a colander over a bowl or sink, and set aside to drain for 15 minutes.
Step 2: Sift the chickpea flour and baking powder into a large mixing bowl. Add the nutritional yeast, scallions, garlic, parsley, and mint.
Step 3: Squeeze as much liquid as possible out of the zucchini and add it to the bowl. Season with sea salt to taste, then stir well to combine, making sure there are no dry patches of flour.
Step 4: Heat the oil in a large nonstick skillet over medium-low heat. Using a 1-ounce cookie scoop or a couple of tablespoons, scoop the mixture and flatten into patties about ½ inch thick. Place them in the skillet, spacing them apart.
Step 5: Cook the fritters for 4 to 5 minutes on each side, until crisp and golden brown. Remove from the pan and keep warm under a dish cloth. Repeat with the remaining batter.

Tips & Variations

Drain the zucchini thoroughly to prevent soggy fritters and help them crisp up better.
Add a pinch of smoked paprika or chili flakes for a spicy twist.
Serve with a tangy vegan yogurt or tahini dipping sauce for extra flavor.
If chickpea flour is unavailable, you can substitute with gram flour or a gluten-free all-purpose flour blend.

Storage

Store leftover fritters in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to restore crispness, or warm briefly in the oven. They are best enjoyed fresh but can be frozen for up to 1 month; thaw before reheating.

How to Serve

A stack of four green zucchini patties with a golden brown crust on each one, showing bits of shredded zucchini and herbs mixed inside. The patties look soft and moist, with the top one crowned by a dollop of white cream and scattered chopped green onion rings. The stack is set on a white marbled surface, with a few green onion pieces scattered around. In the blurred background, there is a white bowl with green-zucchini patties and another white bowl with a dark green dip. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these fritters gluten-free?

Yes! This recipe is naturally gluten-free since it uses chickpea flour. Just be sure to use gluten-free baking powder if needed.

How do I prevent the fritters from falling apart?

Make sure to drain the zucchini well to remove excess moisture and mix the batter thoroughly. Cooking on medium-low heat allows the fritters to firm up before flipping.