Vegan Zucchini Fritters

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Vegan Zucchini Fritters

Jill Dalton
Need another great recipe to use all of the plentiful zucchini from your garden? Well, look no further. These Plant Based Oil-Free Vegan Zucchini Fritters are packed with flavor and super filling. They are also very versatile so they can be used as a main dish or as a side topped with your favorite dipping sauce.
4.41 from 5 votes
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Course
Cuisine American
Servings 6 people
Calories 121 kcal

Ingredients
 
 

Instructions
 

  • Preheat oven to 400°F.
  • Place zucchini shreds onto a clean tea towel or nut milk bag and squeeze out as much liquid as you can. You should have about 2 cups worth after squeezing out the juice.
  • Place the zucchini along with the remaining ingredients into a large mixing bowl and mix well, using your hands if it is easier.
  • Roll into about 12 balls and place onto a parchment lined baking sheet.
  • Press balls into a flat disk about 1/2 inch thick.
  • Bake for 20 minutes, flip them over and bake another 20 minutes.
  • Serve with your favorite dipping sauce. My favorite is our Hemp Ranch Dressing.
  • Keep in an airtight container in the fridge for up to a week.

Nutrition

Calories: 121kcalCarbohydrates: 20gProtein: 6gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.4gSodium: 35mgPotassium: 473mgFiber: 4gSugar: 5gVitamin A: 4301IUVitamin C: 30mgCalcium: 39mgIron: 2mg

15 thoughts on “Vegan Zucchini Fritters”

  1. Made these for lunch today. I spiralized the zucchs, which worked fine. Not much water was pressed out. The batter was very messy, but the end product was great! I was too lazy to make Ranch, so I used on honey Dijon sauce that was already made up. It was a bit to strong for the fritters and overpowered the flavor. I will definitely make these again.

  2. These look great Jill, can’t wait to make them…I’m thinking I’d like to try the air fryer for these, perhaps cut the cooking time a little. I’ll let you know how they turn out.

  3. Corinne F Gough

    Wow, can’t wait to try this vegan fritter recipe! I was thinking there may be a type0 in the fat grams, there is only 3 grams of fat in a tbsp of flax seeds… not sure how you would get 20 grams of fat in the recipe?

      1. Oh so sorry, it showed up on my tablet when I saw the recipe pop up? Its not there now, not sure how that happened?

  4. These were good but the prep time for me was way longer than 15 minutes. Shredding the zucchini and carrots seemed to take forever since i only have a hand grater. Other than that they were tasty!

  5. These vegan zucchini fritters are excellent. I left out the bell pepper. I agree with another comment that it took longer than 15 minutes to prep, but with that said, I would still make these again and recommend to others.
    Thank you for the tasty recipe!
    ??

  6. I made these yesterday and my husband and I loved them. I used a potato ricer to strain the zucchini, and it worked well. I have 15 more zucchini to use from the garden, so will be making more of these to enjoy and some to freeze. Thank you for coming up with all of these delicious recipes.

    1. Virginia Tibbetts

      Making them tonight. Already done the grating with my Salad Shooter. Regular graters are exhausting. So glad to have a recipe to use zucchini as I’m averaging 2 a day from my garden. Thanks.

  7. I just made these. I followed the recipe exactly and really squeezed the zucchini. I baked them for over 40 minutes but they came out gooey inside. They taste terrible. i am really disappointed since I wasted money on food and cooking gas, as well as time. I have tried other recipes from this site and they were good. But this one was HORRIBLE!

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