These delicious vegan zucchini fritters are crispy on the outside and moist on the inside with a perfect savory flavor. Quick and easy light meal.
Vegan zucchini fritters are here!
Well I guess I shouldn’t act as if I’m the first person to ever make vegan zucchini fritters, there are definitely others that have come before, so maybe I’ll rephrase that. My version of vegan zucchini fritters are here.
From the start in testing this recipe, these fritters tasted amazing. Beyond amazing. So much flavor.
Perfectly Crisp Vegan Zucchini Fritters
But I had a little challenge with them being a bit too wet on the inside, even without adding any actual liquid to the recipe. Zucchini is a ‘very’ wet ingredient. If you use it in a cake or brownies, it creates amazing moistness in the texture.
But for these fritters, where they just fry a little on each side until browned, rather than baking like cakes or brownies, they didn’t dry up enough to be the right texture and were just a bit too wet on the inside.
So I got a little inspiration from Recipe Tin Eats who has a non-vegan version of zucchini fritters, and she lets the grated zucchini sit in a bowl with a little salt for 10 minutes and then squeezes the excess moisture out of the zucchini.
This worked great!
I did have to add a bit of moisture back IN though, in the form of some melted vegan butter. But that ended up with a really good texture. Crispy on the outside, soft and moist on the inside, but not wet.
And always with that ridiculously delicious flavor!
The other recipe that provided inspiration for this was our vegan corn fritters (which are great!).
How To Make Vegan Zucchini Fritters
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Grate the zucchini and add to a bowl with a sprinkle of salt. Leave it for 10 minutes. Then use your hands (or a tea towel) to squeeze the zucchini and drain off the excess water. Place the squeezed zucchini into another bowl and leave the water behind.
- Once the squeezed zucchini is in a fresh mixing bowl, add flour, nutritional yeast, baking powder, crushed garlic and chopped spring onions (also called green onions) and mix it together. It will be very crumbly.
- Add melted vegan butter and mix into a thick batter.
- Add olive oil to a frying pan and once hot, use an ice cream scoop/cookie scoop to scoop out even sized amounts of batter into the frying pan.
- Use your spatula to press down from the top and flatten your fritters.
- After around 3 minutes flip it over and cook the other side. When both sides are browned, they’re ready and you can cook your next batch.
Keep Them Warm In The Oven
Keep warm in the oven. While you’re cooking your second batch, your first batch can be staying warm and crispy in the oven. Preheat your oven to 210°F (100°C) and line a tray, preferably with a grill rack on top of it as below, with parchment paper.
Place the cooked fritters on the grill rack and place them in the warm oven while you cook the rest of your batch. If you have anything else to do when the fritters are cooked then you can do it safe in the knowledge that they are staying warm and crispy.
Chef’s Tips
Squeeze the excess water out of the zucchini using your hands or a tea towel. I don’t have strong hands, Jaye however has very strong hands! He plays guitar and does workouts that involve serious grip strength, so when it came to squeezing out the excess water from the zucchini, he can easily do it. I started doing it and a couple of weak squeezes later I was like: ‘ow, my hands are sore!’
So, whoever you have in your household with strong hands, get them to do it. Otherwise use a tea towel to make it easier.
If you don’t squeeze the excess moisture out well enough, then compensate by using a little less melted vegan butter. You only need this batter to just pull together, from crumbly, into a batter.
If your zucchini was a little more wet you’ll see that it will mix into a batter more easily so you can then just use less melted vegan butter.
Fry at high heat. Let the pan get nice and hot with a little oil before you add in your fritters. And then let them get nice and browned on each side.
Use a cookie scoop. The batter is very thick, so the best way to do it is to use a cookie scoop/ice cream scoop, to scoop out the batter, that way you also get fritters that are pretty much the same size.
Scoop the batter so that the fritters are in a ball shape when they go into the pan and then flatten them with your spatula as they fry.
If you don’t have a cookie scoop, you can just estimate it as around ¼ cup of batter per fritter.
Weigh your whole zucchinis before you grate them, to get roughly the right amount, and then again after grating to ensure accuracy. But definitely weigh it before you have squeezed out the excess water. Our weight is based on the grated zucchini before any squeezing has occurred.
Weigh your flour for the best accuracy as flour measures can be tricky. Alternatively use the ‘spoon and level’ method. Spoon the flour into your measuring cup and then level off the top with a knife.
Ingredient Notes
Vegan butter. You can probably use coconut oil (melted) instead of vegan butter. Or use a homemade vegan butter. See our notes above about possibly using less if you didn’t squeeze as much moisture out of the zucchini.
Nutritional yeast. We used nutritional yeast because it adds a wonderful cheesy flavor to these fritters. The flavor balance is really GREAT on these. But if you don’t like nutritional yeast, I would recommend perhaps trying to use the same amount of grated vegan cheese. If there is a brand of vegan cheese that you like (a vegan parmesan would be awesome) then grate that up and use it in the same quantity (¼ cup). This is untested but I think could work here.
Spring onions. These are also known as green onions, salad onions or scallions. I think chopped chives would also be good in these zucchini fritters. If you want to mix it up, you could try those as well.
Make Them Gluten-Free
I haven’t tried it yet but a gluten-free all purpose flour blend should be fine as a direct swap for the regular flour in these. If your mix is too dry (gluten-free flours can absorb more moisture), then add a little more vegan butter.
Serving Suggestions
Serve your zucchini fritters topped with a dollop of vegan sour cream and lots of extra chopped spring onions. Plain vegan cashew cream is also wonderful with this.
Storing Tips
They are best served hot, crispy and fresh. But if you do have leftovers, keep them covered in the fridge for up to 3 days and warm them up by giving them a quick re-fry in a hot pan.
They also can be frozen for up to 3 months. Thaw in the fridge and then reheat.
More Vegan Zucchini Recipes
- Vegan Zucchini Muffins
- Vegan Zucchini Bread
- Vegan Chocolate Zucchini Cake
- Vegan Zucchini Brownies
- Vegan Zucchini Soup
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Zucchini Fritters
Ingredients
- 3 ½ cups Grated Zucchini (490g) measured/weighed before squeezing out excess water
- 1 tsp Salt
- 1 cup All Purpose Flour (125g)
- ¼ cup Nutritional Yeast
- 1 ½ tsp Baking Powder
- ½ tsp Crushed Garlic
- 2 Spring Onions Chopped*
- ¼ cup Vegan Butter (56g) Melted
- 2 Tbsp Olive Oil for frying
For Serving (Optional):
- 1 Recipe Vegan Sour Cream
- Spring Onions Chopped
Instructions
- Grate the zucchini and then add it to a mixing bowl. Sprinkle over the salt and mix in. Then leave it for 10 minutes. The salt will help release the excess water from the zucchini. Then use your hands to squeeze the zucchini and drain off excess water. Place the squeezed zucchini into another bowl and leave the water behind.
- Once the squeezed zucchini is in a fresh mixing bowl, add in the flour, nutritional yeast, baking powder, crushed garlic and chopped spring onions and mix together. It will be very crumbly.*
- Add in the melted vegan butter and mix into a thick batter.
- Preheat the oven to 210°F (100°C) and place some parchment paper over a grill rack on a baking tray. This is where you’ll place your fritters to keep them warm.
- Add 1 Tbsp of olive oil to a frying pan and let it get hot. Once hot, use an ice cream scoop/cookie scoop to scoop out even sized amounts of batter into the frying pan. If you don’t have a cookie scoop just use around ¼ cup for each fritter. Use your spatula to press it down from the top and flatten. Depending on the size of your pan you can cook a few at a time. I was able to do 4 at a time.
- Let it cook for a few minutes and then flip over – around 3 minutes per side. When both sides are nicely browned, then transfer your cooked fritters to the baking tray in the warmed oven to stay warm.
- Add the remaining Tbsp of olive oil to the frying pan and repeat with your next batch.
- Serve with vegan sour cream and chopped spring onions.
Video
Notes
- Batter. If your batter is coming together very well without the addition of the vegan butter, then there was more water left in your zucchinis than in my batch. You can add in less vegan butter in this case, just a tablespoon of vegan butter is enough in terms of flavor, the rest is to make the batter come together, so if you don’t need it, you don’t have to use it. If your batter still seems quite ‘wet’ add in a little more flour. If the batter is too wet, your fritters will be soggy inside. The batter should have only enough liquid to just come together into a batter. But don’t worry, even if your fritters end up a little soggy inside, they will still be delicious and letting them sit in the oven for a bit on the tray will help them dry out more as well.
- Spring onions are also known as green onions, salad onions or scallions.
- Storing and Freezing. They are best served hot, crispy and fresh. But if you do have leftovers, keep them covered in the fridge for up to 3 days and warm them up by giving them a quick re-fry in a hot pan. They also can be frozen for up to 3 months. Thaw in the fridge and then reheat.
- Nutritional information is for fritters only and excludes vegan sour cream.
- Recipe inspired by Recipe Tin Eats and our own recipe for Vegan Corn Fritters.
Nick says
OMFG! Ridiculous! Trying to talk my wife into a trip to the shops for more zucchini (courgette). Thanks for the recipe!
We used two garlic cloves FYI.
Alison Andrews says
So glad you loved them Nick! Thanks for the awesome review!
Annika says
Hey! I want to make these tonight. I’ve made many of your recipes and they are always DELICIOUS! Two questions: Can I use Becel margarine? And two, can I put these in my air fryer using the basket attachment? Thanks!
Alison Andrews says
Hi Annika, becel margarine would be perfect, I’m not sure about the air fryer as I haven’t tried these in an air fryer.
Chelsie says
Absolutley loved these gorgeous little fritters ! Very tasty !
Alison Andrews says
Thanks Chelsie!
Anna Larch says
I have to say, these fritters were an absolute delight. I made the cashew sour cream as recommended, and it was insanely good.
Alison Andrews says
Yay! Thanks so much Anna!
A.S. says
I have an amazing non stick pan that i bought so i could cut oils and butters out of my diet. Do you think this recipe would still work without oil? Sub it for some H2O?
Alison Andrews says
You could try without anything and see how it goes. My feeling is that the oil is needed to create that crispy exterior but you can try it without. I would not use water though.
georgia says
These were so tasty! I put home made vegan aioli on mine instead and it was delicious! Definitely a staple recipe!
Alison Andrews says
Awesome! Thanks Georgia!
Elizabeth Behr says
Delicious! Made them as an appetizer, never got to the main course!
Alison Andrews says
Haha, that’s awesome! Thanks Elizabeth!
Suzymtngal says
The fritters were great! Fried up crisply, had to use more oil. Made the vegan sour cream with raw cashews with my vitamix. Could not get it smooth and could not serve it. Would recommend soaking cashews with boiling water
Susan says
I made this recipe and have tried two different frying pans, one regular pan and then today an iron skillet. I added plenty of oil, prewarmed it and the fritters still stuck to each pan. I ended up with a mess that was cooked and tasted great. Wonder what I did wrong
Alison Andrews says
Hi Susan, if you try to turn them too soon that can happen. I’m not sure what else would cause that.
susan oldenburger says
I love to add corn to my fritters yummy
M. Ginty says
Very easy and tasty. Grandkids like them with applesauce dip.
Gary Kaminska says
This is the first vegan recipe I made and it was delicious!
Alison Andrews says
Yay! So glad it worked out well!
Annalee says
I am not a vegan but with recipes like this I could be! I followed the recipe exactly but I cooked them in my waffle iron. So, so good! I will make again and again. Thank you.
Alison Andrews says
Oh wonderful! So happy to hear they worked out well. Thanks for sharing Annalee!
Joyce says
Made this tonight and accidentally used 1/3 cup of nutritional yeast and still, they were tasty! I drizzled mine with pesto; hubby drizzled with Sriracha! Thanks for a great recipe!
Alison Andrews says
Awesome Joyce, so glad they worked out well. Thanks for sharing!
Donna Lee says
Hi Alison, I just made the batter this afternoon and I was wondering if it’s okay to leave it in the refrigerator until dinner time so that I can make them fresh. I ask because I don’t know what the yeast in the batter does if it’s left in a bowl for a few hours. Thanks! Donna
Alison Andrews says
Should be fine! The nutritional yeast is just a flavoring and doesn’t do anything similar to regular yeast. 🙂