Go Back
Vegan zucchini fritters stacked up on a white plate.
Print Recipe
4.96 from 83 votes

Vegan Zucchini Fritters

These delicious vegan zucchini fritters are crispy on the outside and moist on the inside with a perfect savory flavor. Quick and easy for a wonderful light meal.
Prep Time15 mins
Cook Time12 mins
Total Time27 mins
Course: Appetizer, Entree, Savory
Cuisine: Vegan
Diet: Vegan
Servings: 8
Calories: 142kcal


  • 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):


  • 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.



  1. 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.
  2. Spring onions are also known as green onions, salad onions or scallions. 
  3. 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. 
  4. Nutritional information is for fritters only and excludes vegan sour cream.
  5. Recipe inspired by Recipe Tin Eats and our own recipe for Vegan Corn Fritters.


Serving: 1Fritter | Calories: 142kcal | Carbohydrates: 14.6g | Protein: 2.9g | Fat: 7.9g | Saturated Fat: 2.2g | Sodium: 417mg | Fiber: 1.3g | Sugar: 1.6g