Vegan Zucchini Fritters

Vegan Zucchini Fritters Recipe

By Loving It Vegan

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 12 minutes


3 and 1/2 cups (490g) Grated Zucchini measured/weighed before squeezing out excess water

1 tsp Salt

1 cup (125g) All Purpose Flour

1/4 cup Nutritional Yeast

1 and 1/2 tsp Baking Powder

1/2 tsp Crushed Garlic

2 Spring Onions Chopped*

1/4 cup (56g) Vegan Butter Melted

2 Tbsp Olive Oil for frying

For Serving (Optional):

1 Recipe Vegan Sour Cream

Spring Onions Chopped


1Grate the zucchini and then add it to a mixing bowl. Sprinkle over the salt and mix in. Then leave it for 10 minutes. The salt will help release the excess water from the zucchini. Then use your hands to squeeze the zucchini and drain off excess water. Place the squeezed zucchini into another bowl and leave the water behind.

2Once the squeezed zucchini is in a fresh mixing bowl, add in the flour, nutritional yeast, baking powder, crushed garlic and chopped spring onions and mix together. It will be very crumbly.*

3Add in the melted vegan butter and mix into a thick batter.

4Preheat the oven to 210°F (100°C) and place some parchment paper over a grill rack on a baking tray. This is where you'll place your fritters to keep them warm.

5Add 1 Tbsp of olive oil to a frying pan and let it get hot. Once hot, use an ice cream scoop/cookie scoop to scoop out even sized amounts of batter into the frying pan. If you don't have a cookie scoop just use around 1/4 cup for each fritter. Use your spatula to press it down from the top and flatten. Depending on the size of your pan you can cook a few at a time. I was able to do 4 at a time.

6Let it cook for a few minutes and then flip over - around 3 minutes per side. When both sides are nicely browned, then transfer your cooked fritters to the baking tray in the warmed oven to stay warm.

7Add the remaining Tbsp of olive oil to the frying pan and repeat with your next batch.

8Serve with vegan sour cream and chopped spring onions.

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