Vegan Zucchini Fritters

These outrageously good Vegan Zucchini Fritters are some of the best things I’ve ever eaten. There, I said it. 🤷🏽‍♀️

Inspired by the classic Greek kolokithokeftedes I devoured in my pre-vegan days while traveling in Greece, these vegan fritters deliver the otherworldly flavor and texture that earned the traditional ones a place in my heart all those years ago.

I’m talking crisp, airy lightness surrounding a tender, creamy interior, with a flavor that’ll blow you away: fresh dill brightens, sweet mint cools, cumin adds warmth, freshly grated nutmeg lends a subtly sweet zing, and vegan feta provides that quintessential salty creaminess.

Serve with a side of vegan tzatziki, and you’ve got a crowd-pleasing party snack or side that will vanish in record time.

Greek people love these zucchini fritters 🇬🇷

Unbelievable Vegan Zucchini Fritters

Over on my YouTube channel, I asked my Greek audience members to try these zucchini fritters to see if they stood up to the non-vegan version. If their unfiltered reactions don’t convince you to try this recipe, then nothing will!

Ingredient notes

• Zucchini: Goes without saying that these fritters are best with in-season summer zucchini—but there are so many other great flavors that you can make them any time of year (really!).

• Flax eggs: Simply mix flaxseed meal with warm water until gelled and voila! You’ve got a flax egg, the genius vegan substitute that replicates the binding properties of real eggs in recipes like this one (and so. many. others!)

• Vegan feta: Not only does this contribute the requisite tanginess you expect in a Greek zucchini fritter, it also adds rich creaminess and acts as another critical binding agent, helping the fritters hold together.

Tips for buying: We tested this recipe with two widely-available vegan feta options, and both work great: Violife Just Like Feta and Follow Your Heart Feta-Style Crumbles. Can’t find vegan feta? Jump to the first FAQ below for substitutions (or make my homemade Greek-Style Vegan Feta 😍).

• Panko breadcrumbs: While not a traditional ingredient, panko’s light, flaky texture is ideal for getting a delightfully crisp fritter. Additionally, it reduces the amount of flour we need to use—too much flour can dull the fritters’ flavor and make them dense and sodden.

Substitutes: Gluten-free? Check out the FAQ section for a detailed run-down on how to make these fritters GF! Want to substitute with homemade breadcrumbs? There’s a FAQ devoted to that too! Want to use store-bought breadcrumbs? HARD NO. They are useless here.

On a zucchini kick? Try my Creamy Vegan Zucchini Pesto Pasta, Crispy
Zucchini and Corn Casserole, or head on over to NYT Cooking (where I’m a contributor!) to get my recipe for Jammy Zucchini (← gift link!).

Step-by-step instructions

Grate the zucchini using a box grater (the side with large holes). Or, shred it in your food processor using the reversible shredding disc. 

Add the zucchini to a colander, sprinkle with salt, and toss. Rest for 10 minutes (or for several hours) to release some water. 

Add grated zucchini to a nut milk bag, a reusable mesh produce bag, or thin dish towel. Squeeze out as much water as you can.

You’ll need to reposition the zucchini to ensure all of it gets squeezed. Repeat this process a few times until the zucchini is as dry as possible.

It’s essential to squeeze out as much water as you can. Peep how much water was released in photo #6.  

Add to a large bowl: dill, mint, scallions, flour, cumin, nutmeg, salt, pepper, vegan feta, and panko. Mix to combine. Add the flax eggs. 

Using your hands, mix the flax eggs into the mixture until it starts to stick together. 

Add the grated and squeezed zucchini. Use your hands to combine until you can squeeze the batter between your fingers to roll into balls, but don’t overmix (this causes the zucchini to release more water). 

Roll 2 tablespoons (25 to 30g) of the mixture into balls, then shape into patties (a scant ½ inch thick, or 1 cm thick). Spread out on parchment paper to prevent sticking.

To seal the edges, cup the fritters with your hands, gently rotating them in a circular fashion. 

Cook the fritters in a hot frying pan with olive oil over medium-high heat for 3 to 4 minutes, until golden brown on the bottom. Flip and cook for another 2 to 3 minutes. 

Transfer to a towel-lined surface to remove excess oil and sprinkle with salt. Enjoy as is, or with tzatziki as a dip.

Want to save this recipe?

Enter your email address and we’ll send it straight to your inbox. Plus, we’ll send you new posts and recipes!

Please enable JavaScript in your browser to complete this form.

Name Post Title

Name *

Email *

Send Recipe

Tips for making this recipe

Squeeze out a TON of water

Zucchini is 94% water, so it’s critical that you squeeze out as much water as possible in order to yield fritters with maximum crisp-up potential.

For 1 ½ pounds of zucchini, we typically squeeze out ~ 1½ cups of water (360 to 400 mL)! It will take several rounds of squeezing (and feel like a mild arm workout), but I promise it’s worth it.

In our tests, a nut milk bag or reusable mesh produce bag worked best. If you don’t have either, a thin dish towel or tea towel will work (don’t use a thick kitchen towel). You may want to use a second towel halfway through, as it will get drenched.

PS: The resulting zucchini water is quite salty, but if you want to reuse it, you can freeze cubes and add it to pots of soup in lieu of some broth.

Let the pan heat up

Allow your pan and oil to heat up for a few minutes. If your oil is not hot enough, the fritters won’t get as crispy and may even be a little on the soggy side! Use the water droplet test: if a drop of water on your pan sizzles immediately, you’re good to go.

Note: If you’re using a stainless steel or cast iron skillet, you may need more oil to prevent sticking.

Don’t skip the vegan feta

While I try to avoid using store-bought vegan cheeses in my recipes (they can be hit-or-miss and hard to find for some folks), the vegan feta in this one is essential, both for the iconic flavor it contributes and for its binding properties.

That being said, jump to the FAQ section for my recommended substitutions!

What to serve with these fritters

While these zucchini fritters are fantastic as an anytime snack alongside vegan tzatziki or vegan aioli, they’re also great as part of a larger meal.

You can keep things Greek-inspired by following the recipes in my Epic Greek Feast YouTube video: pair the fritters with a greek salad (use this homemade vegan feta and this red wine vinaigrette) and a hearty vegan moussaka.

If you’re feeling more of a mezze platter situation, serve the fritters alongside crudités, crackers, mixed nuts, fresh and dried fruit, castelvetrano olives, and a dip or two. I’d go with vegan tzatziki alongside something else: classic homemade hummus, roasted red pepper hummus or beet hummus, muhammara, or a white bean dip.

Frequently Asked Questions

Introducing

Big Vegan Flavor

Techniques and 150 recipes to master vegan cooking.

Order Now

Vegan Zucchini Fritters

By Nisha Vora

Prep: 35 minutes mins

Cook: 12 minutes mins

Total: 47 minutes mins

Servings: 22 to 24 fritters

5 from 57 votes

Made it? Click the stars to leave a review!

Pin Print Review

These mind-blowing vegan zucchini fritters pair a delightfully light, crispy exterior with a tender creamy interior and a parade of sensational flavors thanks to fresh herbs, a medley of warm, zingy spices, and tangy vegan feta. A perfect app, snack, or side dish!

Save this recipe!

Get this sent to your inbox, plus get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Email Post Title

Email *

Save

Ingredients

• ▢ 1 ½ pounds (680g) zucchini, peel kept on
• ▢ 2 tablespoons ground flaxseed meal
• ▢ ¾ cup (12g) fresh dill, tough stems removed and finely chopped (See Note 1)
• ▢ ¼ cup (4g) fresh mint leaves finely chopped
• ▢ 4 scallions, thinly sliced (bruised tops trimmed)
• ▢ 2 teaspoons ground cumin
• ▢ ¼ teaspoon freshly grated nutmeg
• ▢ Kosher salt
• ▢ Freshly cracked black pepper
• ▢ ⅓ cup (43g) all purpose-flour (See Note 2)
• ▢ 1 cup + 2 tablespoons (90g) panko bread crumbs (or homemade bread crumbs; don't use regular store-bought bread crumbs)
• ▢ 1/2 cup (75g) vegan feta, crumbled (See Note 3)
• ▢ 3 tablespoons olive oil, more as needed to cook the second batch
• ▢ Flaky sea salt for finishing

For serving

• ▢ Vegan Tzatziki (optional)

Instructions 

• Grate the zucchini. Use the wide holes on a box grater to grate the zucchini. Leave the top nub of the zucchini on so you can use it as a handle while you grate. For a faster option, use a food processor if you have a reversible shredding disc.
• Add grated zucchini to a colander. Sprinkle with 1 heaping teaspoon kosher salt; toss to combine. Drain for at least 10 minutes, or for a few hours.
• Make the flax eggs. In a small bowl, mix together the flaxseed meal and 4 tablespoons of warm water. Whisk well, then set aside for 10 minutes to gel up.
• In a large bowl, combine the dill, mint, scallions, cumin, nutmeg, ½ teaspoon kosher salt, several cracks of pepper, flour, panko, and feta. Stir to combine.
• Squeeze out the water from zucchini. Add the zucchini to a nut milk bag, mesh produce bag, or thin dish towel. Over a bowl, use your hands to squeeze out as much water out as you can (almost like you're using an icing bag).

  Move the zucchini around a bit and reshape into a ball. Squeeze the zucchini in sections to release more water. If needed, use both hands to squeeze. Repeat a few times, moving the zucchini around so all of it gets evenly squeezed. (See Note 4)
• Finish the zucchini batter. To the herb/flour filling, add the prepared flax eggs and stir to incorporate with your hands. Finally, break up the squeezed zucchini and add it to the filing. Use your hands to incorporate the zucchini until just combined and you can squeeze the batter between your fingers to roll into balls.

  Don’t mix too much, as this causes zucchini to release more water.
• Shape the fritters. Line a large plate with parchment paper. Scoop 2 tablespoon (25 to 30g) portions of the batter (we find it easier to just weigh it using a scale).

  Using your hands, compact the dough tightly before pressing with your palms to form a patty (this ensures they stick together). Slightly flatten the patty (it should resemble a double stuffed Oreo in size), a scant ½ inch thick (1 cm thick).

  Place the patties on lined plate. For smooth edges, cup each patty with your hands, gently rotating in a circular fashion to seal edges and round the shape.
• Preheat the pan. Line a large plate with paper towels. Heat 3 TBSP olive oil in a large nonstick frying pan over medium-high heat for a few minutes to heat up. To test, add a drop of water; if it sizzles immediately, it’s ready.
• Cook the fritters. Carefully add the patties to the pan, as many as you can fit without overcrowding (12 fritters will fit a 12-inch frying pan). Fry for 3 to 4 minutes, lightly pressing down on each patty with your spatula halfway through.

  Once the bottom is golden brown, flip and reduce the heat to medium. Cook for another 2 to 3 minutes, or until the bottom is also golden brown (slight charring in spots is okay). Some fritters will be done a bit sooner than others.
• Transfer fritters to towel-lined surface to absorb excess oil. Sprinkle with a pinch of flaky sea salt. Repeat with the remaining zucchini mixture, adding 2 to 3 more tablespoons of oil to the pan (with a 12-inch pan, you should be able to fry the fritters in 2 batches).
• Serve warm as is, or with vegan tzatziki for dipping. (See Note 5)

Notes

1. Ensure herbs are dried well (you don’t want extra moisture in the batter.)
2. To make fritters gluten-free: (1) use a GF all-purpose flour with xanthan gum; (2) use GF panko; (3) use 2 1/2 TBSP flaxseed meal with 5 TBSP warm water.
3. Follow Your Heart Violife feta are the most widely available vegan feta. If you can’t find it, use vegan cream cheese (rest at room temp while you prep, then tear into small pieces). Or, use my homemade Tofu Feta.
4. Squeezing out the requisite amount of water from the zucchini will take several rounds. It will feel like an arm workout of sorts. It’s worth it though!
   1. If you leave a lot of water in, the fritters won’t fry up as crispy and will fall apart. For 1 ½ pounds of zucchini, we squeezed out 1 ½ cups of water (360 to 400 mL)!
5. When eating fritters, they hold their shape when you bite into them (or cut with a fork and knife) rather than if you pull them apart with your hands.

Nutrition

Calories: 61kcal | Carbohydrates: 6g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 48mg | Potassium: 120mg | Fiber: 1g | Sugar: 1g | Vitamin A: 231IU | Vitamin C: 7mg | Calcium: 24mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Love this? Leave a rating below!