Zucchini season is one of my favourites, but if you have too many you can start to wonder what to do with them all. If that sounds like you, then hopefully these vegan zucchini fritters can help! I love how easy these are to make, and how tasty they are too. You can easily whip these up in one bowl, in under 45 minutes. I like adding some kick to them with a serrano pepper, but if you don't want any spice, you can omit them. Cooling them off with a cool ranch dip is also highly, highly recommended.
These healthy zucchini fritters are so tasty. Plus they're loaded with healthy, plant based and wholesome ingredients too. So if you're looking for an easy side dish or appetizer, you're going to LOVE this one. I love how this zucchini fritters recipe uses up 3 cups of zucchini (about 2 medium sized zucchinis). Because let's face it, it can be difficult to find new and interesting ways to enjoy zucchini. And when you have an abundance of them, you gotta find ways to use them.
Some of my other favourite ways to use zucchini is with this healthy zucchini chocolate cake, and freezing slices of them for smoothies. They add a good amount of creaminess to smoothies and you barely taste it. It's a win-win!
To make these healthy zucchini fritters, you'll only need 10 ingredients:
The main ingredient in these vegan zucchini fritters is obviously zucchini. For this recipe, you'll use about 3 cups of shredded zucchini. Measure the zucchini once you first shred it, then you'll strain the water from it.
To keep these fritters vegan, you'll use some ground flax seeds. This combined with the other ingredients (and the wetness from the zucchini, even after straining them) works to hold the fritters together. I buy my flax seeds whole and then grind them as needed. This helps to ensure the flax seeds don't turn rancid.
This is the brand of flax seeds I use.
A little bit of lemon juice helps to provide some acidity to these vegan zucchini fritters. You can also add in some zest as well if you want.
Thinly sliced red onion helps to provide some colour contrast to the zucchini fritters. Also it adds a lot of flavour too!
For these vegan zucchini fritters, I use some fresh parsley to add flavour and colour. Feel free to use any herb you have on hand that you want to use, such as cilantro, dill or even basil.
For more flavour, throw in some minced garlic cloves. You could also use garlic scapes as well if you want.
I love adding a spicy kick to these vegan zucchini fritters, and pretty much all recipes. Serrano peppers are spicy and flavourful. If you can't find them, feel free to use jalapeño or another pepper. I would suggest using 1 to 2 serranos for this recipe, depending on your tasetbuds and preference.
To help hold these zucchini fritters together and keep them gluten free, I use chickpea flour. This provides some fibre and helps them taste amazing too. You could use a different flour of your choice here if you need.
This is the brand of chickpea flour I use.
These vegan zucchini fritters couldn't be easier to make! Seriously, all you need are ten ingredients and one bowl.
Start by shredding the zucchini using a box grater. Place the shredded zucchini in a fine mesh sieve, clean kitchen towel or use a nut milk bag like I do. You want to ensure that you really squeeze out all excess water. Zucchini has a lot of water in it, and that will affect the recipe, so squeeze hard!
This is the nut milk bag I use, I've had it for years and it's the BEST!
Once that's done, add the zucchini to a large bowl along with all of the other ingredients.
Now, give that a quick stir to combine the flour. Make sure everything is nicely incorporated. The dough may feel a bit sticky, but that's ok.
Heat up a pan over medium heat. Add some oil, or ghee (if not vegan) to the pan. Once it's nice and hot, go ahead and form the fritters into patties. Flatten them slightly with your hands.
Add them to the pan and press down with a spatula. Let them cook for about 4 to 5 minutes per side, then flip and cook for another 3 to 4 minutes, until browned and crispy.
Let them sit on a plate once finished cooking and then serve them up with your favourite dip. I love this ranch dip from Mother Raw, which is vegan and made with high quality, whole food ingredients.
My personal preference for enjoying these gluten free zucchini fritters is to pan fry them in oil (or ghee). If you want to (or need to) skip the oil, you could bake them in the oven. Bake them at 375F for about 8 to 10 minutes per side, until cooked through and slightly browned. You can broil them for a few minutes if you want to try and get them crispy. A little spray of avocado oil will also help to get them crispy.
Keep any leftover zucchini fritters in the fridge in a sealed container for up to 5 days. When you want to reheat one, simply pan fry it with a little bit of oil, or bake them in the oven at 350F for about 10 minutes. These reheat very well, so don't worry if you have leftovers.
If you make these healthy vegan zucchini fritters, I'd love to hear from you. Feel free to tag me on Instagram, and/or leave a comment, rating or review below.
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Spicy vegan zucchini fritters that are gluten free and grain free. Choose to pan fry or bake them depending on your preference.
Serrano Pepper: Use 1 to 2 serrano peppers, depending on your spice preference. Or omit for no spice. Or use a jalapeño or other pepper instead.
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