Zucchini fritters are the ultimate way to turn fresh, seasonal veggies into a crispy, flavour-packed bite! These vegan zucchini fritters are a light and wholesome snack or side dish, packed with plant-based goodness. They’re easy to make, low-carb, and perfect for dipping in your favourite sauces. Whether you’re enjoying them for a quick lunch, a party appetiser, or just a snack, these fritters bring crunchy, savoury satisfaction without any dairy or eggs. Let’s dive into this simple, delicious, and crowd-pleasing recipe!
How do I keep my zucchini fritters from being soggy?
To prevent soggy zucchini fritters, it’s important to remove as much moisture as possible from the zucchini. After grating the zucchini, sprinkle it with a little salt and let it sit for 10-15 minutes. Then, use a clean towel or cheesecloth to squeeze out the excess water into a bowl or over the sink. This ensures crispy fritters!
What can I use as a binder in vegan fritters instead of eggs?
For vegan fritters, common egg substitutes include ground flaxseed (flax egg), chickpea flour, or a combination of flour and water. These ingredients help bind the fritters without the need for eggs, keeping them fully plant-based. In my recipe, we’re using both a flax egg and chickpea flour which both help to bind the ingredients together while helping keep the fritters from too moist.
Can I bake these fritters instead of frying them?
Absolutely! To bake, preheat your oven to 200°C (400°F) and lightly grease a baking tray. Arrange the fritters on the sheet and bake for 20-25 minutes, flipping them halfway through, until they are golden and crispy. You can also air fry these if you’d like to use even less oil!
Can I freeze vegan zucchini fritters?
Yes, you can freeze cooked fritters! Let them cool completely, then place them on a baking sheet to freeze individually before transferring them to a freezer-safe container or zip lock bag. Reheat in the oven or air fryer for best results.
Vegan Zucchini Fritters
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These crispy vegan zucchini fritters are a delicious way to enjoy fresh zucchini, packed with savoury flavours and a golden crunch. Perfect as a snack, side dish, or appetiser, they’re easy to make and completely plant-based!
Ingredients
2 cups Grated Zucchini, excess water drained
2 tbsp Water
1 tbsp Ground Flaxseed
2 tsp Celtic Sea Salt
1 tbsp Nutritional Yeast Flakes
2 Garlic Cloves, minced
1/2 cup Chickpea Flour or Cassava Flour
1/3 cup Fresh Mint and Basil
1/4 cup Green Onions, chopped
1 tsp Baking Powder
Directions
- Grate the zucchinis, sprinkle with a pinch of salt, and let them sit for 10-15 minutes. Afterward, use a clean towel to squeeze out as much moisture as possible. This step helps achieve crispy fritters.
- In a small bowl, mix the ground flaxseed with 2 tablespoons of water. Let it sit for about 5 minutes until it forms a gel-like consistency.
- In a large bowl, mix the grated zucchini, chickpea flour, flax egg, minced garlic, nutritional yeast flakes, green onions, baking powder, salt, and fresh herbs. Stir until well combined.
- Heat olive oil in a large fry pan over medium heat. Take spoonfuls of the zucchini mixture and shape them into patties. Cook the fritters in batches for about 3-4 minutes on each side, or until golden brown and crispy. Be careful not to overcrowd the pan.
- Drain the fritters on paper towels, then serve hot with your favourite dipping sauce, like vegan aioli or tzatziki.
Notes
- If your fritters are more ‘wet’ you may need to add more flour or ensure you’ve squeezed out any excess water from the zucchini. This may vary from zucchini to zucchini.
