Vegan Zucchini Fritters

by 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.

Zucchini Fritters

Print Recipe
Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.8/5
( 32 voted )

Ingredients

3 cups shredded zucchini
1 cup shredded carrots
1/2 cup diced bell pepper
1/4 cup diced spring onion
1 teaspoon dried dill
1 teaspoon smoked paprika
1 teaspoon turmeric
1 tablespoon flax meal
2 tablespoons arrowroot flour or cornstarch
1 tablespoon lemon juice
1/2 tsp cracked pepper
1 tablespoon Braggs liquid aminos
1 cup chickpea flour

Instructions

  1. Preheat oven to 400°F.
  2. 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.
  3. Place the zucchini along with the remaining ingredients into a large mixing bowl and mix well, using your hands if it is easier.
  4. Roll into about 12 balls and place onto a parchment lined baking sheet.
  5. Press balls into a flat disk about 1/2 inch thick.
  6. Bake for 20 minutes, flip them over and bake another 20 minutes.
  7. Serve with your favorite dipping sauce. My favorite is our Hemp Ranch Dressing.
  8. Keep in an airtight container in the fridge for up to a week.

 

By the Whole Food Plant Based Cooking Show on YouTube

plantbasedcookingshow.com

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9 comments

Rein August 21, 2021 - 4:05 pm

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.

Reply
Richard Wright August 21, 2021 - 6:27 pm

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.

Reply
Diane August 23, 2021 - 6:52 pm

Made this tonight with yellow squash instead of zucchini as that’s what it’s in my garden. It was amazing!

Reply
Corinne F Gough August 24, 2021 - 3:02 am

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?

Reply
Jill Dalton August 25, 2021 - 10:55 am

Not sure where you are seeing any nutritional info like fat grams. We don’t put that info on our recipes.

Reply
Corinne Gough August 25, 2021 - 9:10 pm

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?

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Pam M August 26, 2021 - 10:24 am

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!

Reply
Lindsay August 28, 2021 - 7:54 pm

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!
💚🌱

Reply
Maureen S September 1, 2021 - 9:42 am

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.

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