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 breakfast, lunch, a side dish, an appetizer, or snack.
In addition to being delicious, this vegan recipe is easy, keto/low-carb, and gluten-free.
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Soooo many times on a grocery store run I get super happy in the fresh food section and buy more than I need. Fear of the fresh yummies going bad sets in, but never fear zucchini fritters are here! When I can’t make a batch same day, I grate the zucchini in advance and freeze it for when I’m ready. This also works really well for my homemade zucchini bread.
Zucchini Fritters Recipe
1 cup chick pea flour
1 cup warm water
4 cups of grated zucchini (about 2-3 zucchinis, drain liquid)
1 tsp minced garlic
1/2 tsp salt
1/4 tsp ground black pepper
2 tbsp olive oil, divided
Shape into 14-16 fritter balls and pan fry or air fry.
Seriously these zucchini fritters have saved me so many times. Here are my favorite ways to eat them.
Breakfast: Think of your fritters as savory pancakes. Top with shredded cheese and place an over easy egg on it. My cheese of choice vary between shredded sharp cheddar, feta, and parmesan.
Lunch: As is with a dollop of non-fat plain Fage and a dipping sauce, or alongside a salad and/or sliced avocado. I choose plain Greek yogurt instead of sour cream because it taste exactly the same and is so much healthier.
Appetizer or side dish: Just as a dipping sauce. Garlicky lemon dip, chipotle mayo, ranch, sour cream, plain Greek yogurt, or make an aioli. Try what I have listed below using mayonnaise for an aioli substitute or this aioli recipe is easy and really good.
Easy Aioli Recipe To Serve With Zucchini Fritters
In reality, aoili is not made using mayonnaise. It is a mayo-like texture and that is achieved by slowly whisking. It’s served with veggies, fritters, salmon cakes, crab cakes. Just a really good sauce.
3/4 cup mayonnaise (I use avocado mayo)
3 cloves garlic minced
2 1/2 tbsp lemon juice (fresh or from the bottle)
1 tsp salt
1/2 tsp ground black pepper
Mix all ingredients together in a bowl. Cover and allow to chill in the refrigerator for at least 30 minutes before serving.
What goes with zucchini fritters for dinner?
This recipe is extremely easy for meal of the day. It’s kid-friendly too which is a huge plus. For dinner I serve it as a side dish to my salmon recipe. The dipping sauce (our cheat aioli recipe) pairs well with both. Also try it as a salad with the salmon and add some avocado, cucumbers, feta and sweet peppers.
Another great choice if you are trying to stay vegetarian or vegan is pairing it with my delicious lentils recipe or leave the salmon off the salad.
If you don’t have any chick pea flour on hand, use all-purpose flour and 1 egg. To keep this zucchini fritters recipe vegan, use a flax egg if using all purpose flour to bind the batter.
I love the nutty flavor of chick pea flour and best of all the batter is made with just water. If you allow the batter to sit at least 5 minutes, it gets a little thicker which works well for this recipe.
Other options to add to your zucchini fritters are:
Cheese! Parmesan cheese, sharp cheddar, or feta are my favorites
Or make it Greek with feta and dill.
Air Fryer Instructions: Pre-heat air fryer to 360 degrees F and grease the bottom pan. Make sure not to overcrowd. Cook 6 minutes, turn over and spray again, and then cook for another 6-8 minutes. Try shaping it in a ball instead of flatten in out like a pancake too.
Pan-Fried instructions. See recipe card for full details.
Try it in the oven too!
Notes + Tips For This Easy Vegan Zucchini Fritters Recipe
Meal Preparation For Easy Zucchini Fritters
Grate in advance or freeze them after cooking. Remember to squeeze out as much liquid as possible to avoid them being soggy. For reheating, put in fridge to thaw overnight or defrost setting in microwave.
Another easy way to prepare your zucchini is to throw it in a food processor and pulse a few times.
Using a cheese cloth to squeeze liquid is my preference but a colander works just as well. Removing liquid is really important.
Speaking of soggy fritters, why are my zucchini fritters soggy?
It’s normal for the inside to be soft and the outside crunchy. But if they are soggy even after removing liquid, you should add more flour to the batter.
How do I avoid burning my zucchini fritters?
Watch the temperature on your stove top. Here is where an air fryer is easier to use because by the time you get to the last few batches, your pan is a lot hotter than why you started. If not paying attention, the outside will burn instead of being a nice golden brown color.
Try spacing your pan so 3-4 fritters are cooking at the same time. Lower the stove after the first two sets, and also divide your oil. I also recommend using a non-stick pan. I’ve linked what I use.
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)
Mix all ingredients together. Cover and chill in refrigerator minimum of 30 minutes before serving.
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)
These can be frozen. Use within 2 months. If refrigerating leftovers, re-heat in microwave when ready. Use ideally within 6 days.
GOT QUESTIONS? I’m happy to help. Leave a comment and add some stars to let me know if you enjoyed this recipe. Let me know how you re-created it too. Also, please share it on social media. Tag #thenaturalfoodie. Thanks! -Salei
Salei, The Natural Foodie
Hey foodies! I’m Salei. I am a mom, partner of a law firm, and the cook in my home. Enjoy my tasty, low sugar, low carb, and high-protein recipes, easy recipes, as well as healthier Caribbean recipes and other international recipes. Learn more about me at my FAQ page.