Go Back
–+ servings
baked vegan zucchini fritter ready to eat
Print Recipe
5 from 1 vote

Vegan Zucchini Fritters

These tasty vegan zucchini fritters are a great way to use an abundance of zucchini. They freeze well, so make extra to enjoy in the winter.
Prep Time20 minutes
Cook Time30 minutes
Course: Main Course, Side Dish
Cuisine: American, Mediterranean
Keyword: dairy-free, gluten-free, oil-free, plant-based, soy-free, vegan, vegetarian, WFPB
Servings: 4
Calories: 165kcal
Author: Heather Reseck, RDN

Ingredients

  • 4 cups shredded zucchini (lightly packed)
  • 1 teaspoon salt
  • 2 cloves garlic pressed or minced
  • 2 tablespoons ground chia seed or flaxseed
  • ½ cup shredded nondairy cheese
  • ⅓ cup chickpea flour
  • ¼ cup nondairy parmesan
  • 3 green onions finely chopped
  • 2 teaspoons dried dillweed or 2 tablespoons chopped fresh dill

Instructions

  • Heat oven to 400° F. Line a rimmed baking sheet with parchment paper.
  • Line a large bowl with a dish towel. Place the shredded zucchini on top of the towel. Sprinkle with salt and stir. Set aside for 10 minutes.
  • Meanwhile, stir garlic, chia seed, nondairy cheese, chickpea flour, nondairy parmesan, green onions, and dillweed together in a mixing bowl.
  • Gather the ends of the towel and twist around the zucchini to squeeze as much liquid as possible into the bowl. Spread the zucchini out lengthwise in the towel so you can wrap your hand around it and squeeze more liquid out. You should squeeze off about 1 cup of liquid.
  • Stir the squeezed zucchini into the other ingredients in the mixing bowl. Stir until thoroughly mixed.
  • Using a ¼ cup for each fritter, place on the baking sheet. Use your hands to form into 3-inch-wide patties.
  • Bake until lightly browned on the bottom, about 15 minutes. Turn the fritters over and bake until lightly browned on the bottom, another 10-15 minutes.
  • Serve warm or at room temperature with cashew sour cream mixed with dill. Or serve plain. Or serve with salsa.

Notes

Variations:
  • Yellow Squash Fritters: Substitute yellow squash for all or part of the zucchini. Remove large seeds.
  • Zucchini Fritters with Parsley: Add 2 tablespoons chopped fresh parsley.
  • Mini Zucchini Fritters: Use 2 tablespoons of the zucchini mixture to form a 2-inch diameter fritter. Bake until lightly browned on the bottom, about 10-15 minutes. Turn over and bake until lightly browned on the bottom, about 10 minutes. Makes about 12-14.
  • Greek Zucchini Fritters: Add 2 tablespoons finely chopped fresh mint. Substitute non-dairy feta for the cheese. Omit parmesan. Serve with tzatziki sauce or nondairy yogurt with chopped fresh dill.
  • Zucchini Fritters with Nuts or Seeds: Substitute 1/4 cup ground walnuts, almonds, cashews, or sunflower seeds and 2 teaspoons nutritional yeast for the non-dairy cheese. Add ¼ teaspoon salt. 
Tips:
  • If using an extra large zucchini, scoop the seeds out before shredding.
  • You can squeeze the water out with a potato ricer or salad spinner.
  • If you use a thick, absorbent towel, the amount of liquid squeezed out will be less than one cup since the towel will soak up some of it.
Meal Prep Tips:
  • Double or triple the recipe. These freeze well.
  • Squeeze the moisture out of the zucchini in batches.
  • Refrigerate for up to 1 week. Freeze for up to 3 months.
  • Thaw in the refrigerator. Or reheat from thawed frozen in a toaster oven or at 350°F until heated through, about 15-20 minutes.

Nutrition

Serving: 2fritters | Calories: 165kcal | Carbohydrates: 17g | Protein: 8g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 842mg | Potassium: 486mg | Fiber: 5g | Sugar: 4g | Vitamin A: 423IU | Vitamin C: 25mg | Calcium: 165mg | Iron: 2mg