Description
These Vegan Zucchini Fritters are crispy, savory, and packed with fresh flavors. Made with shredded zucchini, flaxseed as an egg substitute, and a blend of flour and cornstarch for perfect texture, these fritters are easy to prepare and cooked to golden perfection on the stovetop. Perfect as a light meal, snack, or paired with various sides, they offer a delicious gluten-free option if desired.
Ingredients
Scale
Main Ingredients
- 2 pounds zucchini (3 large or 6-7 small, weighed before shredding)
- 1 teaspoon salt
- 2 tablespoons ground flaxseeds
- 5 tablespoons water
- 1/2 cup all purpose flour (or gluten free mix if needed)
- 1/4 cup cornstarch (or arrowroot)
- 1 teaspoon baking powder
- 3-4 green onions, chopped small (about 1/2 cup)
- 2 tablespoons chopped fresh dill or parsley, optional
- olive oil, for frying
Instructions
- Prep the zucchini: Trim the ends of the zucchini and shred it using the large holes of a grater or a food processor shredding attachment. Place the shredded zucchini in a strainer over a bowl or sink, toss with salt, and let it sit for 10 minutes to draw out moisture.
- Prepare the flaxseed mixture: In a large mixing bowl, combine ground flaxseeds and water. Stir lightly and set aside for a few minutes to thicken into a gel-like consistency.
- Squeeze out excess moisture: After 10 minutes, use hands to squeeze out as much liquid as possible from the zucchini. Add the squeezed zucchini to the bowl with the flaxseed mixture, ensuring the fritters will not be soggy.
- Mix dry ingredients and herbs: Add flour, cornstarch, baking powder, chopped green onions, and optional fresh dill or parsley to the bowl. Stir all ingredients together until thoroughly combined.
- Heat oil and fry fritters: Heat 3-4 tablespoons of olive oil in a large non-stick or cast iron pan over medium heat. When hot, add about 2 tablespoons of the zucchini mixture per fritter, flattening the tops with the back of a spoon. Fry each side for 2-3 minutes until golden brown and crispy.
- Cook remaining fritters: Continue frying the remaining batter, adding additional oil as needed. Place cooked fritters on a paper towel-lined plate to absorb excess oil.
- Serve: Serve the fritters immediately with vegan sour cream or your preferred dipping sauce for best flavor and texture.
Notes
- Serving suggestions: Enjoy as a light meal or snack, or pair with rice, roasted potatoes, baked beans, marinated tofu, naan, or Caesar salad.
- Leftovers: Store in a covered container in the refrigerator for 3-4 days. Reheat in the oven or air fryer until crispy.
- Freeze: After cooling completely, freeze fritters in freezer-safe containers or bags for up to 3 months. Reheat directly from the freezer in an oven or air fryer until warm and crispy.
- Gluten free option: Substitute the all-purpose flour with a quality gluten free flour mix. Almond flour may work but is untested.
- Proper squeezing of zucchini is crucial to avoid soggy fritters.
Nutrition
- Serving Size: 1 serving
- Calories: 200 kcal
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
