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 🇬🇷
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.
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
Vegan cream cheese (unsweetened, plain flavor) works quite well. Leave the cheese at room temp while you prep other ingredients, then break it apart with your fingers into chunks.
Or, you can use my homemade Vegan Feta. It does require you to make it a day or two in advance. Add the feta to a strainer, drain the brine so it doesn’t add too much liquid, then crumble the cubes with your hands.
Yes! You need to make 3 primary changes to the recipe:
(1) When making the flax egg, use 2 1/2 tablespoons flaxseed meal + 5 tablespoons of water (gluten-free ingredients need more binding).
(2) Use a gluten-free all-purpose flour instead of regular flour, ideally a blend with xanthan gun (we used King Arthur’s measure for measure 1:1 blend).
(3) Use gluten-free panko (Kikkoman sells it in many stores, or find it online).
Excess water is the culprit! As I mention in the tips and in the recipe card, it is essential to *really* squeeze out a ton of water, as much as you literally can. Zucchini is 94% water, after all! It will take several minutes and rounds of squeezing.
If you notice that your batter feels wet and doesn’t stick together that well, add a tablespoon more of flour at a time until you can press the dough between your fingers into a ball shape.
We do not recommend air-frying these. In our tests, they came out dry and with a lot less flavor.
We did not try baking in the oven, but honestly, you will be missing out on what makes these fritters so fantastic: the crispy exterior with the moist, creamy interior.
Store in an airtight container in the fridge for 4 to 5 days. I like to reheat them in a frying pan (no extra oil is needed), but if you have an air fryer, that works too. Or, you can reheat on a sheet pan in the oven at 350ºF/175ºC until hot.
You can try freezing them, but they never last more than a day in our house! Stack them between layers of parchment paper in an airtight container. Thaw in the fridge, then reheat in the oven or in a pan.
Hello, overachiever 😉 Yes! My recommendations:
• Use a sourdough loaf, baguette, or country-style bread.
• Slice your bread into pieces, then toast in a 350ºF/175ºC oven for 10 minutes (or until appropriately toasty).
• Tear the toasty bits into smaller pieces, then pulse in a food processor until you get fine breadcrumbs.
🚨If you’re thinking about skipping the panko and using standard store-bought breadcrumbs instead: DO. NOT. Standard breadcrumbs are, in a word, useless. It would be a shame to ruin these zucchini fritters with them. Use panko (or follow the above instructions and make your own).
Introducing
Big Vegan Flavor
Techniques and 150 recipes to master vegan cooking.
Vegan Zucchini Fritters
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
- Ensure herbs are dried well (you don’t want extra moisture in the batter.)
- 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.
- 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.
- 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!
- 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)!
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Love this? Leave a rating below!
These are fantastic! Like all of Nishas recipes very well seasoned and super tasty! Takes a while to make, but absolutely worth the effort, and they freeze very well and heat up and get crispy again in no time in the air fryer! One sub I make- using oatmeal instead of panko. Makes them gluten free and adds some more nutrients 🙂
Hi Bee, we’re thrilled to hear you enjoyed this recipe! Next time, would you mind leaving a rating alongside your review? Star ratings are big help to readers who are thinking of making the recipe. Thanks!
I’m going to try your oatmeal idea, Bee! More nutritious than panko for sure.
I made these with the chickpeas from the Mediterranean Chickpea Salad and it was so delicious! Definitely worth all the effort
Ooohh, look at you go, Alexis! We’re so glad the recipe turned out well for you!
Can younuse the same ratio chia seeds for flax for the “egg”?
Hi Nick, we always use flaxseeds in our egg substitutes rather than chia seeds because chia seeds have a bit of a distinct texture, so we’re not 100% sure they would work well here. But yes, generally the ratios for flax and chia in egg substitutes are 1:1.
I absolutely love your recipes! My favorite so far is the Maple Mustard Tofu marinade. I make it at least once a week and wonder if you’ve found other uses for it? The flavor is just yummy.
One issue I have: I absolutely hate that when you link to a product, it is always an Amazon link. Hate it. We should not be supporting the white male oligarchy attempting to overturn our democracy. There are plenty of small businesses that carry the same products that would love the support from your channel.
I absolutely agree. I had the same problem when I was trying to buy Big Vegan Flavour but the only link provided for Europeans was amazon. Amazon is not vegan is my book lol. If you care about the planet, people or animals it should be avoided
THESE ARE AMAZING!!! I am trying very hard to adopt a plant forward diet. I am starting to see the health benefits. I saw this recipe today and made it. It was fairly easy to make, just took a bit of time….and they are HEAVEN! My husband loved them too – and can be a tough convert to any of my plant based eating so this is a double win for our house!
In fact, he liked them so much that he agreed that I should make this again soon, as part of a greek meal. (I’m happy to do so, these are fantastic!)
We’re so happy that the zucchini fritters turned out well for you, Gwen. It’s great to hear you’ll be making them again soon 🙂 Thanks for the review!
Do you know if these bake well in the oven instead of pan-frying? Trying to free up my hands.
Hi AY, we did not try baking in the oven, but honestly, you will be missing out on what makes these fritters so fantastic: the crispy exterior with the moist, creamy interior.
Another option could be to pan-fry them and freeze them. Here are Nisha’s instructions:
“You can try freezing them, but they never last more than a day in our house! Stack them between layers of parchment paper in an airtight container. Thaw in the fridge, then reheat in the oven or in a pan.”
Best of luck to you!
This is the second time making these because it is zucchini season and what a great recipe! The patties stayed together nicely with no issues of crumbling. Wonderful and scrumptious. I did air fry them at 315F for 16mins flipping half way through and I am still happy with the result. I brushed some olive oil on both sides just prior to baking. I did use real cheese to make this vegetarian but just learning to use more flax eggs and love it! Crunchy on the outside and creamy on the inside. Yummmy! The hardest part is making enough to last.
Hi Christy, thanks for the lovely review! This recipe’s a favorite of mine as well 🙂 Cheers!
Amazeballs! While my version was not exactly vegan per se (I accidentally grated in a bit of knuckle flesh with the zucchini) I think it added a unique flavor boost that most vegan fritters are missing🤣.
Some other tweaks I made:
– Flax eggs: I used 4 tablespoons of liquid squeezed from the zucchini—worked like a charm.
– Panko Sub: I didn’t have panko, so I improvised by adding 2 tablespoons of chickpea flour to the flax mix, which held up nicely.
-Fresh dill: I used frozen dill (buy it in sale-chop it-freeze it-fun! )
-add Peas: added a cup of still-frozen peas to the final round of mixing before forming the patties. Not only did they cool the batter down, but they also helped stiffen it up.
These fritters came out amazingly; crispy/creamy/flavorful just as promised! Thanks Nisha for another great recipe!
Ah, so sorry to hear about the injury, Bree! But thank you so much for sharing your experience with us, we’re delighted to hear the recipe went well and you found the fritters delicious 🙂
I’ve made these quite a few times and I’m finally commenting on this. These are incredible. Especially when you use home grown zucchini. Everyone should make this recipe. It’s worth it X10.
Fell apart immediately 🙁
At least we had health crumbles.
Hi Maisha, so sorry to hear that! Did you use the flaxseed meal?
I made these for a picnic and they were a hit! I ended up making a double batch due to the courgettes being bigger than anticipated. They went together pretty quickly (thank goodness for my rotary grater, really sped up the grating) and tasted awesome! I made the tzatziki to go with it, which also tasted great! I will need to find a better coconut yoghurt for it and make it again. Tried the alpro one, which didn’t quite have the right texture (wasn’t creamy enough for my liking). I’m not in the US so available choices are a bit different, so may update once I find a better one
We’re over the moon to hear everyone enjoyed the recipe, Naomi. Thanks for your kind words, and good luck with your search for the perfect vegan yogurt!