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Vegan zucchini fritters on a plate with a dollop of vegan sour cream.
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Easy Zucchini Fritters

These easy zucchini fritters are the perfect recipe on busy days. They're easy to make, full of flavor and surprisingly filling for a quick meal!
Course Appetizer, Lunch or Dinner, Main, Snack
Cuisine Middle Eastern
Keyword eggless zucchini fritters, vegan zucchini fritters, zucchini fritters
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 12
Calories 39kcal
Author Ella Mills

Ingredients

  • 14 ounces zucchini coarsely grated and drained for 15 minutes (see first step)
  • ½ cup chickpea flour also known as besan
  • 1½ teaspoons baking powder
  • 1 tablespoon nutritional yeast
  • 2 scallions finely sliced
  • 1 clove garlic crushed
  • 1 small handful flat-leaf parsley finely chopped
  • 2 mint sprigs leaves finely chopped
  • 1 tablespoon sunflower oil or coconut oil
  • sea salt

Instructions

  • Sprinkle a little salt over the zucchini, place in a colander over a bowl or sink, and set aside to drain for 15 minutes.
  • Sift the flour and baking powder into a large mixing bowl. Add the nutritional yeast, scallions, garlic, parsley, and mint.
  • Squeeze as much liquid as possible out of the zucchini and add them to the bowl. Season to taste and stir the mixture to combine, ensuring that no dry patches of flour remain.
  • Heat a little of the oil in a large, nonstick skillet over medium-low heat. Using a 1-ounce cookie scoop or a couple tablespoons, scoop the mixture and flatten into patties ½ inch in thickness, spacing them a little apart. Cook for 4 to 5 minutes on each side, until crisp and golden. Remove from pan and keep warm under a dish cloth and repeat with the remaining mixture.

Notes

Zucchini holds a lot of water so it’s important to really squeeze out as much liquid as you can before adding them to the fritter mixture. Letting them sit with the salt at the start really helps get that extra liquid out too, so don’t skip that step!
To serve: Salsa verde, chermoula, or pesto (see pages 102, 110, and 112) from the How to Go Plant-Based cookbook by Ella Mills.

Nutrition

Calories: 39kcal | Carbohydrates: 5g | Protein: 2g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 59mg | Potassium: 151mg | Fiber: 1g | Sugar: 1g | Vitamin A: 123IU | Vitamin C: 7mg | Calcium: 40mg | Iron: 1mg