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Zucchini Fritters

These Zucchini Fritters are easy to make with simple ingredients and eggless. They are crispy and hold together perfectly without falling apart. Full of amazing flavors thanks to a mix of smoked paprika, garlic, and nutritional yeast, these vegan fritters will be loved by kids and grown-ups alike. A family recipe for lunch, dinner, parties, and meal prep.

Stack of Zucchini Fritters on a blue plate with a small bowl of dip in the background.

Zucchini recipes are the perfect way to make even the pickiest kids eat more vegetables.

Many of my kids-approved meals are made with zucchini, like the Eggplant Parmesan Zucchini Casserole, the Baked Zucchini Parmesan, or more sweet instead of savory the Chocolate Chip Zucchini Bread

If you’re looking for more zucchini recipes you’ve come to the right place. My kitchen is always open for you: simply use the search bar.

Made without eggs, these fritters are still golden and crispy.

With this Zucchini Fritters recipe no one will ever miss the eggs. They are naturally vegan and gluten free but no one will notice. These fritters are:

Simple, crispy, firm, they hold together, full of flavor, satisfying, filling, texture perfect in and out, addictive.

I tested these fritters a lot to make sure these are spot on in texture and flavor. It is important that you use flour, baking powder and starch, all of three to get it done right. These won’t fell apart and are seriously delicious.

Stack of five Zucchini Fritters.

What’s in this zucchini seasoning

First, let’s talk about the zucchinis themselves. They need a bit of seasoning, and I came up with my favorite mix. 

It contains:

  • Nutritional yeast
  • Minced garlic + garlic powder
  • Smoked paprika
  • salt and pepper

 

These come out crispy and they hold together - even without eggs.

What you need for this zucchini fritters recipe

When making this recipe vegan you obviously can’t use eggs which normally give a lot of firmness to the fritters. I finally came up with my favorite list of ingredients to get a result that lacks nothing:

  • Shredded zucchinis
  • Seasoning
  • Potato starch
  • flour + baking powder
  • Tahini
  • Oil

Zucchini Fritters athat you can take in your hands and dip into a sauce. They do not fall apart.

The tahini in the list above might seem a bit unconventional to you. But really you need this as replacement for eggs. I tried peanut, cashew and almond butter as well, but I find that only with tahini I truly got the best result. It will work with other nut butters but it won’t be the same.

Also don’t use dark tahini, which not only tastes stronger than regular tahini but it will also change the color of the final result. Just look at the pictures how nice and golden they come out! You don’t want to mess with that!

When you make this recipe, you will get 20 fritters out of it. It makes a really big batch, but once you’ve tried them you can’t stop eating.

Sour cream or vegan aioli is a fantastic dip.

How to shred zucchini

The key to having great results with this recipe is shredding the zucchini in the right way. The shreds shouldn’t be too small or too big. Things can turn out mushy or rough. Take a look at the step-by-step instruction picture to see the perfect shred size.

Before shredding, first wash your zucchinis. You have 2 methods that you could use: either use a manual grater, or use a shredding attachment of your food processor. For both methods, make sure to drain zucchinis of the excess liquid afterwards.

They should be dry and not watery at the end. This is important because otherwise they may not hold and can fall apart.

A bite has been taken from the Zucchini Fritters. Still firm!

How to make Zucchini Fritters 

Add tahini, seasoning, starch, flour, and baking powder to a bowl. Mix everything well together with a wire whisk or spatula to a dough. Only then add zucchini, otherwise the flour might turn out clumpy.

You should get a firm dough-like mixture like in the step-by-step picture. If there is more water still coming out of the zucchini shreds and the mixture is too wet, add a tablespoon extra flour and mix again. Repeat until the consistency is right.

Now heat a skillet with oil.  Use 2 tablespoons of the mixture for a single fritter, place it in the pan and fry each side for about 3 minutes.

If you don’t like the frying you can also make Baked Zucchini Fritters. Preheat oven to 415°F. Place them on a baking sheet with parchment paper. Use a pasty brush to cover them with a bit of oil. Bake for around 25 minutes.

Note that this baked version totally works, but I find is much better fried than baked to be honest. 

Step by step instructions how to make vegan Zucchini Fritters.

Variations and tips

Can I freeze these fritters? Yes you can. They are great for dinner, lunch, meal prep, or even breakfast. They freeze well, so you have it always prepared and can make them in advance.

Air fryer zucchini fritters: prepare zucchini fritters mixture. Use 1 tablespoon of oil, add the fritters to the air fryer and fry according to the directions.

Broccoli fritters: skip zucchini use broccoli for more variation.

These Zucchini Fritters are easy to make with simple ingredients, eggless and so satisfying. Treat yourself to vegan fritters that are crispy and firm. No danger of falling apart! Perfect party food, lunch, or dinner. Even amazing as meal prep. #vegan #glutenfree #dairyfree #vegetarian #contentednesscooking #dinner #lunch #mealprep #comfortfood #freezermeals #zucchinifritters #kidsdinnerideas

If you try my vegan Zucchini Fritters, tag me on Instagram or Facebook with a snapped picture.

Show me all your remakes!

Cheers, Florian.

Stack of Zucchini Fritters on a blue plate with a small bowl of dip in the background.

Zucchini Fritters

Yield: 20
Prep Time: 10 minutes
Cook Time: 6 minutes
Total Time: 16 minutes

These Zucchini Fritters are easy to make with simple ingredients and eggless. They are crispy and hold together perfectly without falling apart. Full of amazing flavors thanks to a mix of smoked paprika, garlic, and nutritional yeast, these vegan fritters will be loved by kids and grown-ups alike. A family recipe for lunch, dinner, parties, and meal prep.

Ingredients

  • 3 large zucchinis, grated
  • 3/4 cup flour (use gluten free, if needed)
  • 2 tsp baking powder
  • 1 tsp potato starch
  • zucchini seasoning (1/3 cup nutritional yeast, 4 cloves garlic minced, 1 tbs garlic powder, 2 tsp smoked paprika)
  • 1/2 cup Tahini
  • salt, pepper to taste
  • oil for frying

Instructions

  1. Wash your zucchinis then shred them either with a manual grater or a shredding attachment of your food processor. For both methods, make sure to drain zucchinis of the excess liquid afterwards.
  2. Add tahini, seasoning, starch, flour, and baking powder to a bowl. Mix everything well together with a wire whisk or spatula to a dough. Only then add zucchini, otherwise the flour might turn out clumpy. You should get a firm dough-like mixture like in the step-by-step picture. If there is more water still coming out of the zucchini shreds and the mixture is too wet, add a tablespoon extra flour and mix again. Repeat until the consistency is right.
  3. Now heat a skillet with oil.  Use 2 tablespoons of the mixture for a single fritter, place it in the pan and fry each side for about 3 minutes.

Notes

Oven baked version:

If you don't like the frying you can also make Baked Zucchini Fritters. Preheat oven to 415°F. Place them on a baking sheet with parchment paper. Use a pasty brush to cover them with a bit of oil. Bake for around 25 minutes.

Nutrition Information:
Yield: 20 Serving Size: 1 fritter
Amount Per Serving: Calories: 62Total Fat: 4gSaturated Fat: 0.6gTrans Fat: 0gUnsaturated Fat: 3.2gCholesterol: 0mgSodium: 3mgCarbohydrates: 5.7gFiber: 0.6gSugar: 0.4gProtein: 1.8g
Dal Makhani
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Kathryn Evans

Saturday 29th of August 2020

These were an easy and delicious way to use up my excess zucchini! Thanks! We have a sesame allergy in our family, so I subbed in vegan Kroger brand french onion dip mix ('cause that's what I had in the fridge that was the closest to tahini and that I could easily grab, and I figured peanut butter would give an odd taste... I plan to use mashed chickpeas instead next time for added nutrients). Husband said to "put a heart beside this recipe" and was suggesting other variations for our allergy friendly household (egg, sesame, tree nuts, dairy, red meat) - bigger for veggie burger patties, as meatballs in spaghetti, as a sub for falafel; obviously this was definitely a hit in our household! (directed here from Pinterest - thanks for allowing your recipes to be shared!)

Florian

Saturday 29th of August 2020

Thanks a bunch for your amazing feedback and making it, Kathryn! Glad it was such a big hit with your family. Next time would you mind leaving a star rating with your review? It is super helpful for other readers, thanks so much.

Linda R

Tuesday 18th of August 2020

My fritters turned NOTHING like yours!! Was basically a pan of “mush” when I fried them!! I’m sure it’s my fault, as I tried adjusting this to what I had in my pantry.

I used almond flour ...corn starch instead of potato starch ( can 1 tsp make that much difference??) and sesame tahini rather than “ tahini” ( can’t seem to find the answer to : are they the same thing??!!

I will try again because yours looked so yummy!!! But VERY disappointed for all my efforts!

Florian

Tuesday 18th of August 2020

Hi Linda, I'm sorry that this didn't work out the way it should. It could be down to a few things: I'm not exactly sure how good almond flour will work here. If you need a gf one, I'd recommend an all-purpose gf flour. Did you make sure that the shredded zucchinis are properly drained of excess liquid after shredding? You can take a handful of shredded zucchini and give it a good squeeze, too, before adding them to the flour tahini mixture as in the step 4 of the instruction picture. Regarding the corn or potato starch: I don't think it makes a difference. And yes, sesame tahini is tahini. What I noticed is that different brands come in slightly different thickness. So if your has been extra thin, it might add to the problem.

A good check if the mixture is fine before baking is to take a bit in the hand. If it is sticky, it should fry nicely.

Hope this helps!