Introduction

These Vegan Zucchini Fritters are crispy on the outside and tender inside, bursting with fresh herbs and a hint of spice. Perfect for a light snack or a side dish, they bring vibrant flavors and a delightful texture to your table. Serve them warm with a creamy vegan tzatziki for an extra touch of zest.

A stack of four golden-brown veggie patties sits on a piece of white parchment paper over a white marbled surface. Each patty shows a mix of green bits of herbs and vegetables with a crispy, crunchy texture on the outside. The top patty is garnished with a sprig of fresh green dill and a few grains of coarse salt. Scattered around are small dill leaves and black pepper flakes, adding contrast to the warm earthy colors of the patties. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ pounds (680g) zucchini, peel kept on

2 tablespoons ground flaxseed meal

¾ cup (12g) fresh dill, tough stems removed and finely chopped

¼ cup (4g) fresh mint leaves, finely chopped

4 scallions, thinly sliced (bruised tops trimmed)

2 teaspoons ground cumin

¼ teaspoon freshly grated nutmeg

Kosher salt

Freshly cracked black pepper

⅓ cup (43g) all-purpose flour

1 cup + 2 tablespoons (90g) panko bread crumbs

½ cup (75g) vegan feta, crumbled

3 tablespoons olive oil, more as needed

Flaky sea salt for finishing

Vegan tzatziki (optional)

Instructions

Step 1: Grate the zucchini using the wide holes on a box grater or a food processor with a shredding disc, using the top nub as a handle.

Step 2: Add grated zucchini to a colander, sprinkle with 1 heaping teaspoon kosher salt, toss to combine, and drain for at least 10 minutes or up to a few hours.

Step 3: Make flax eggs by mixing flaxseed meal with 4 tablespoons warm water in a small bowl. Whisk and set aside for 10 minutes to gel.

Step 4: In a large bowl, combine dill, mint, scallions, cumin, nutmeg, ½ teaspoon kosher salt, plenty of black pepper, flour, panko, and crumbled vegan feta. Stir well.

Step 5: Squeeze out excess water from zucchini using a nut milk bag, mesh produce bag, or thin dish towel over a bowl. Squeeze thoroughly in sections until dry.

Step 6: Add flax eggs to the herb mixture and mix by hand. Break up squeezed zucchini and fold in gently until just combined; the batter should hold together when squeezed.

Step 7: Line a large plate with parchment paper. Scoop 2 tablespoon portions of batter, compact tightly in your hand, and shape into patties about ½ inch thick with smooth edges.

Step 8: Heat olive oil in a large nonstick frying pan over medium-high heat until sizzling. Test by adding a drop of water; it should sizzle immediately.

Step 9: Add as many patties as fit without crowding. Fry for 3-4 minutes, pressing lightly halfway through, until golden brown. Flip, reduce heat to medium, and cook 2-3 minutes more until golden and cooked through.

Step 10: Transfer fritters to a paper towel-lined plate to absorb excess oil. Sprinkle with flaky sea salt. Repeat frying with remaining batter, adding more oil as needed.

Step 11: Serve warm on their own or with vegan tzatziki for dipping.

Tips & Variations

Use a kitchen scale to portion the batter evenly for uniform fritters.

Make sure to squeeze out as much moisture as possible from zucchini to avoid soggy fritters.

Feel free to substitute fresh herbs with your favorites like parsley or chives.

Panko bread crumbs add extra crunch—regular bread crumbs can be used but may yield a softer texture.

Serve fritters with a dollop of vegan tzatziki or your favorite dipping sauce.

Storage

Store leftover fritters in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to retain crispiness. These fritters can also be frozen; freeze in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 1 month. Reheat from frozen in a hot skillet or oven until warmed through and crispy.

FAQs

Can I use other vegetables instead of zucchini?

Yes, you can substitute grated yellow squash or carrots, though texture and moisture content may vary. Adjust the amount of flour or bread crumbs as needed to achieve the right consistency.

What makes these fritters vegan?

These fritters use ground flaxseed mixed with water as a binder instead of eggs, and vegan feta cheese. All ingredients are plant-based, making this recipe suitable for vegans.