Vegan Zucchini Fritters
Crispy, flavorful, and entirely plant-based, Vegan Zucchini Fritters are the ultimate healthy comfort food. Made with fresh zucchini, chickpea flour, and a flaxseed “egg,” these fritters are both delicious and nutritious, perfect for vegans and anyone seeking a gluten-free alternative. Seasoned with garlic powder, onion powder, cumin, and fresh herbs like parsley and green onion, they’re bursting with savory goodness in every bite. The zucchini is squeezed to remove excess moisture, ensuring a perfectly crispy texture when pan-fried to golden perfection. Ready in just 35 minutes, these fritters are an easy and versatile dish for breakfast, lunch, or dinner—serve them with a dollop of vegan sour cream or a tangy tahini dressing for maximum flavor. Great for meal prepping or a quick snack, these fritters are sure to be a hit at your dining table!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium-sized (around 1 1/2 lbs total) zucchini
- 0.5 cup chickpea flour
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 2 stalks, finely chopped green onion
- 0.25 cup, finely chopped fresh parsley
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon ground cumin
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons (for frying) neutral cooking oil (e.g., avocado oil or vegetable oil)
Instructions
Grate the zucchini using a box grater or food processor and place it in a large mixing bowl.
Sprinkle the grated zucchini with 1/2 teaspoon of salt, mix well, and let it sit for 10 minutes. This will help draw out excess moisture.
While waiting, prepare a flax egg by combining the ground flaxseed with 3 tablespoons of water in a small bowl. Stir well and set aside to thicken for 5 minutes.
After 10 minutes, transfer the salted zucchini to a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible to ensure the fritters are not soggy.
Return the squeezed zucchini to the mixing bowl. Add the chickpea flour, prepared flax egg, green onion, parsley, garlic powder, onion powder, ground cumin, and black pepper. Stir together until well combined. The mixture should hold together when pressed; if it's too wet, add a small amount of chickpea flour (1 tablespoon at a time).
Heat 1 tablespoon of cooking oil in a large skillet over medium heat. Once hot, scoop about 2 tablespoons of the zucchini mixture, shape it into a small patty, and gently place it in the skillet. Repeat this process, cooking 3-4 fritters at a time so as not to overcrowd the pan.
Cook each fritter for 3-4 minutes on one side or until golden brown and crispy. Flip carefully and cook the other side for another 3-4 minutes. Adjust heat as necessary to avoid burning.
Remove the cooked fritters from the skillet and transfer them to a plate lined with paper towels to absorb any excess oil. Repeat with the remaining mixture, adding more oil to the skillet as needed.
Serve warm with your favorite vegan dipping sauce, such as vegan sour cream or a tangy tahini dressing, and enjoy!
Nutrition Facts
Calories |
1035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.5 g | 51% | |
| Saturated Fat | 5.7 g | 29% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 14184 mg | 617% | |
| Total Carbohydrate | 148.1 g | 54% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 102.1 g | ||
| Protein | 30.9 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 323 mg | 25% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 3821 mg | 81% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
