Vegan Zucchini Fritters with Fresh Herbs and Vegan Feta Recipe
These Vegan Zucchini Fritters are a delicious and light plant-based dish that combines fresh zucchini with herbs, spices, vegan feta, and a crunchy panko coating. Perfectly pan-fried to golden perfection, they make a versatile appetizer or side dish, served warm with optional vegan tzatziki for a refreshing dip.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Total Time: 47 minutes
- Yield: 22 fritters 1x
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Scale
Zucchini Mixture
- 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 (around 1 ½ teaspoons divided)
- Freshly cracked black pepper
- ⅓ cup (43g) all-purpose flour
- 1 cup + 2 tablespoons (90g) panko bread crumbs
- ½ cup (75g) vegan feta, crumbled
For Frying and Finishing
- 3 tablespoons olive oil, plus more as needed
- Flaky sea salt for finishing
Optional Sauce
- Vegan Tzatziki for dipping
Instructions
- Grate the zucchini: Use the wide holes on a box grater or a food processor shredding disc to grate the zucchini. Leave the nub intact to hold while grating.
- Drain the zucchini: Place the grated zucchini in a colander and sprinkle with 1 heaping teaspoon kosher salt. Toss to combine and let it drain for at least 10 minutes or a few hours to remove excess water.
- Prepare flax eggs: Mix ground flaxseed meal with 4 tablespoons warm water in a small bowl, whisk well, and let it sit for 10 minutes to thicken.
- Mix dry ingredients: In a large bowl, combine dill, mint, scallions, cumin, nutmeg, ½ teaspoon kosher salt, several cracks of black pepper, flour, panko, and crumbled vegan feta. Stir well.
- Squeeze out zucchini water: Using a nut milk bag, mesh produce bag, or dish towel, squeeze out as much water as possible from the drained zucchini over a bowl. Reshape and squeeze repeatedly until dry.
- Combine batter: Add the flax eggs to the herb-flour mixture and mix with hands. Then add the squeezed zucchini and gently incorporate until the mixture holds together and can be formed into balls. Avoid overmixing.
- Shape fritters: On a parchment-lined plate, scoop 2 tablespoon portions of batter, compress tightly, then press into patties about ½ inch thick and the size of a double stuffed Oreo. Smooth edges by cupping and rotating the patties gently.
- Heat pan: Heat 3 tablespoons of olive oil in a large nonstick frying pan over medium-high heat until hot and shimmering. A drop of water should sizzle immediately.
- Fry fritters: Place as many patties as fit without overcrowding (about 12 in a 12-inch pan). Fry 3-4 minutes on the first side, lightly pressing halfway through. Flip, reduce heat to medium, and cook 2-3 more minutes until golden brown with slight charring acceptable.
- Drain and season: Transfer cooked fritters to a paper towel-lined plate to absorb excess oil. Sprinkle with flaky sea salt. Repeat frying additional batches, adding 2-3 tablespoons more oil as needed.
- Serve: Serve the fritters warm on their own or with vegan tzatziki for dipping.
Notes
- Note 1: Removing tough stems from dill ensures tender, flavorful herbs in the fritters.
- Note 2: All-purpose flour helps bind the batter and adds structure to the fritters.
- Note 3: Vegan feta adds a tangy, creamy flavor that complements the herbs and zucchini.
- Note 4: Squeezing out excess water from zucchini is crucial to prevent soggy fritters and to help them hold their shape.
- Note 5: Vegan tzatziki is optional but highly recommended for a refreshing, creamy accompaniment that enhances the fritters.
Keywords: Vegan zucchini fritters, plant-based appetizers, zucchini pancakes, vegan snacks, Mediterranean vegan recipes
