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Zucchini Fritters Recipe

Super easy to make this vegan zucchini fritters recipe. Squeeze out as much of the liquid from the grated zucchini and add it to a batter of equal parts chickpea flour and water. Season and pan fry or use your air fryer. An absolutely delicious, kid-friendly, easy vegetarian and vegan recipe that is great for any meal on any day of the week.
9g Carbs 3.1g Fat 3.7g Protein (per fritter)
Prep Time 10 mins
Cook Time 4 mins
Course Appetizer, Breakfast, dinner, lunch, Side Dish
Cuisine vegan, vegetarian
Servings 16 fritters
Calories 77 kcal


  • food processor
  • large mixing bowl
  • non-stick frying pan or air fryer
  • cheese cloth or colander
  • Spoon or small ice cream scoop


Zucchini Fritters

  • 4 cups Grated zucchini (about 2-3 zucchinis, drain liquid)
  • 1 cup Chick pea flour
  • 1 cup Warm water
  • 1 tsp Minced garlic
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • 2 tbsp olive oil, divided

For Aioli Sauce

  • ¾ cup Mayonnaise (I use avocado mayo)
  • 3 cloves Garlic, minced
  • ½ tbsp Lemon juice, fresh is preferred
  • 1 tsp Pink Himalayan Salt
  • ½ tsp Ground black pepper


Aoili Sauce

  • Mix all ingredients together. Cover and chill in refrigerator minimum of 30 minutes before serving.

Zucchini Fritters

  • Make batter using chick pea flour and warm water. Allow to sit while preparing the zucchini
  • Grate zucchini using food processor for ease.
  • Drain all liquid using cheese cloth or a colander
  • Add salt, pepper, and garlic to the grated and drained zucchini and incorporate.
  • Add grated and grained zucchini to the liquid batter and gently fold it in
  • Add 1 tablespoon of oil to pan and allow to heat.
  • Shape 14-16 fritter balls
  • Air Fryer Instructions: Pre-heat air fryer to 360 degrees Fahrenheit and grease the bottom pan. Make sure not to overcrowd. Keep shaped as a ball or flatten in a pancake shape. Cook 6 minutes, turn over and spray again, and then cook for another 6-8 minutes.
  • Pan Fried Instructions: Put 3-4 balls in pan, making sure not to overcrowd. Flatted slightly with spoon to shape a pancake. Cook 2-3 minutes each side, flipping once again for an additional minute. About halfway through batches, add remaining oil to finish batches. Less cook time required as the pan will be hotter. Add more oil if necessary.
  • Salt and pepper to taste (optional)
  • Serve hot.
  • These can be frozen. Use within 2 months. If refrigerating leftovers, re-heat in microwave when ready. Use ideally within 6 days.
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