Vegan Zucchini Fritters Recipe
You take that lonely zucchini in your fridge and turn it into crispy magic that screams, “Look at me, thriving!”
You fry up golden fritters so tasty, even the veggie-haters suddenly find themselves emotionally attached to squash.
You get crunchy edges, soft middles, and none of that sad, soggy nonsense—because we don’t do limp here, honey.
You flavor them with herbs, garlic, sass, and a side of “I made this and yes, I am impressive.”
You serve them with dip, pride, and maybe a cocktail—because vegetables should taste like a celebration, not a punishment.
Vegan Zucchini Fritters Recipe
Golden, crispy, pan-fried vegan zucchini fritters made with wholesome ingredients, big flavor, and just enough crunch to make you feel accomplished.
Ingredients
Method
- Prep the zucchini: Grate and sprinkle with salt. Let sit 10 minutes, then squeeze out moisture using a clean towel.
- Mix the base: In a bowl, combine flax egg, flour, garlic, oregano, pepper, parsley, and nutritional yeast. Stir in zucchini.
- Form the fritters: Shape small patties with your hands. Pretend you’re on a cooking show for bonus confidence.
- Fry time: Heat olive oil in a skillet over medium heat. Cook fritters 3–4 minutes per side until crispy and browned.
- Serve and slay: Plate with lemon wedges, dip of choice, and a smug grin because you made vegetables taste like snack food.
Notes
Nutritional Information (per serving)
- Calories: 210 kcal
- Total Fat: 9 g
- Saturated Fat: 1 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 7 g
Vitamins & Minerals (per serving)
- Vitamin A: 20% DV
- Vitamin C: 35% DV
- Iron: 15% DV
- Folate: 18% DV
- Magnesium: 12% DV
Extra Tips for Divine Fritters
- Use chickpea flour for structure and protein—plus it makes you look like you know what you’re doing.
- Add chopped scallions or red pepper flakes if you need drama in your fritters.
- Serve with vegan sour cream, tahini sauce, or honestly, anything creamy and dreamy.
- Leftovers? Reheat in a pan to keep that crunch alive.
- Feeling bold? Make them tiny and call them “party bites”—you fancy now.
