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.