Gluten-Free Vegan Zucchini Fritters
These gluten-free vegan Zucchini Fritters are delightfully crispy and an absolute cinch to make, perfect for pairing with your favourite dipping sauces and toppings! Serve them as a side, make them a light main dish, or fry them up for a fun party appetizer!
Along with Zucchini Muffins and Zucchini Bread, zucchini fritters are one of the classic ways to use up an over-abundance of everyone’s favourite summer squash. But traditional zucchini fritters use eggs and all-purpose flour for binding, which means they’re a no-go for vegans and anyone who needs to avoid gluten. But good news, friends—making gluten-free vegan zucchini fritters is easy as can be! A sticky flax egg and coconut flour help hold the fritters together while they’re pan-fried to crispy perfection.
These Zucchini Fritters Are the Crispy Side You Need in Your Life
I think “crispy” might just be one of my favourite words when it comes to food. I just can’t resist and these zucchini fritters deliver LOTS of crispy goodness in every bite. Let’s talk about why you’ll want to add this recipe to your collection.
- Quick to make. These gluten-free vegan zucchini fritters come together in under 30 minutes. Easy peasy!
- Endless serving options. Fritters are perfect for piling high with all kinds of toppings like heirloom tomatoes, fresh herbs, Cashew Cream… so many possibilities.
- Awesome for every meal. Literally! You can pair them with Fluffy Tofu Scramble for breakfast, serve them as a lunch with Pineapple Salsa, add them to your party snack table with a fun sauce for dipping, or use them as a dinner side dish with something like Vegan Chicken.
Notes on Ingredients
You don’t need much to make this recipe! Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Flax eggs – Learn how to make a flax egg.
- Zucchini – Smaller zucchini is best, as it has more flavour and fewer large seeds.
- Garlic powder – This allows you to add lots of garlicky flavour without having to crush a bunch of garlic cloves!
- Sea salt and black pepper
- Parsley – Feel free to substitute another fresh herb that’s in season or that you have on hand. Chives are quite good in this recipe!
- Coconut flour
- Coconut or olive oil – Or another cooking oil you like or have on hand.
- Lime wedges – For a finishing squeeze to brighten up the flavour.
What Is the Best Way to Grate Zucchini?
The best way to grate zucchini is to use a box grater. Simply place the zucchini against the large, flat holes of the grater and gently move it back and forth against the blades until all the flesh has been grated.
You can also use a food processor fitted with a grating blade if you prefer. Some food processors do this better than others; if yours tends to grate foods into bits, you’re better off with the box grater.
How to Make Gluten-Free Vegan Zucchini Fritters
Once you grate the zucchini, it’s smooth sailing from there on out! The rest of the recipe comes together quickly.
- Salt the zucchini. Transfer the grated zucchini to a cheesecloth or kitchen towel, then place this in a colander in your sink. Sprinkle the zucchini with salt and let this sit for 10 minutes; the salt will help pull the moisture from the zucchini.
- Drain. Use the cheesecloth or towel to squeeze as much liquid from the zucchini as possible.
- Make the fritter mixture. Add the zucchini to a mixing bowl and stir in the remaining ingredients until just combined.
- Form the fritters. Form balls with 2 tablespoons of batter; flatten them slightly on a plate or baking sheet. You should have about 10 fritters.
- Cook. Heat the oil in a pan set over high heat. Add the zucchini fritters, leaving some space between each, and cook each side for about 4 minutes, or until they’re golden brown.
- Serve. Plate the fritters and serve as desired. Check out the serving suggestions below!
Tips for Success
Here are some additional tips to make sure you get perfect, crispy gluten-free vegan zucchini fritters.
- Get as much water out as you can. The zucchini should be as dry as possible; zucchini holds a lot of liquid and that moisture will keep your fritters from frying up crispy.
- Aim for a thick batter. If it’s too runny, add more coconut flour. A thick batter will help your fritters hold together.
- Make sure your pan is hot before adding the fritters. This will allow them to achieve that perfect golden crust.
- Don’t overcrowd your pan. It’s better to cook the fritters in batches than crowd them in the pan, which will result in soggy fritters.
Variations and Topping Ideas
There are so many fun ways to switch up this recipe for vegan zucchini fritters! Here are some of my favourites:
- Try adding some vegan cheese or nutritional yeast for a cheesy flavour.
- Add sliced green onions to the fritter mixture, or use them as a garnish.
- Spice it up with some cayenne pepper or hot sauce.
- Make them into burgers instead of fritters by dividing the mixture into four larger patties.
- Use them as a base for a Vegan Caprese topping.
- Swap the zucchini for yellow squash or another summer squash variety.
- Spoon Vegan Sour Cream or Black Bean Avocado and Corn Salad on top.
- Top with Tzatziki, Tofu Feta, and dill for Greek vibes (pictured here).
How to Store and Reheat Leftovers
- Refrigerator: These zucchini fritters can be stored in an airtight container in the refrigerator for up to a week.
- Freezer: The fritters can also be frozen for up to 3 months. Place them in an airtight container or freezer bag; if you need to stack them, place parchment paper between the layers. Let them thaw in the refrigerator overnight before reheating.
- To reheat: I recommend reheating in a 400ºF oven or air fryer to restore their original crispiness, but the microwave will work too; they just won’t be as crispy that way.
More Crispy Recipes to Try
Enjoy friends! If you make this zucchini fritters recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
Gluten-Free Vegan Zucchini Fritters
Ingredients
- 2 flax eggs, 2 tablespoons flax seeds (14g) + 6 tablespoons water (90mL), whisked, let to set for 15 minutes in the fridge, then whisk again once the time is finished to combine
- 4 cups grated zucchini, + 1 teaspoon salt (480g zucchini + 6g salt)
- 1 teaspoon garlic powder, 3g
- ½ teaspoon sea salt, 1.5g
- 1 handful parsley, chopped
- ½ teaspoon ground black pepper, 1g
- ¼ cup coconut flour, (30g) + more if needed or ½ cup regular all purpose flour (60g)
- 2 tablespoons coconut oil, or olive oil (30g)
- lime wedges, to serve
Instructions
- Make your flax eggs and put in the fridge to set up while prepping everything else.
- Add the grated zucchini to a cheesecloth or thin kitchen towel in a colander over your kitchen sink. Sprinkle with the 1 teaspoon of salt and leave to drain for 10 minutes.
- After ten minutes, squeeze as much liquid out of the zucchini as possible. This is a crucial step to not making your fritters soggy!
- Add your squeezed zucchini into a bowl and mix in flax eggs, garlic powder, sea salt, black pepper and flour until thoroughly combined.
- Form fritter balls the size of 2 tablespoons and slightly flatten them on a plate or baking sheet with your fingers until you get about 10. This will ensure the zucchini in the centre and the flour is fully cooked.
- Heat the oil in a pan over medium high heat. Add the zucchini fritters, leaving some space between each, and cook on each side until golden brown, about 3 to 4 minutes, being careful not to burn them. Flip, and cook for another 3 minutes on the other side. I recommend testing one fritter first, and watching them to ensure they don't burn.
- Once fried, place the finished fritters onto a paper towel to absorb any excess liquid or oil.
- Serve with some vegan sour cream, lime crema or tzatziki and lime wedges to squeeze over. Enjoy!
Notes
- To store: These vegan zucchini fritters can be stored in an airtight container in the refrigerator for up to a week. I recommend reheating them in a 400ºF oven or air fryer to restore their original crispiness, but the microwave will work too; they just won’t be as crispy that way.
- To freeze: These vegan zucchini fritters can be frozen for up to 3 months. Place them in an airtight container or freezer bag; if you need to stack them, place parchment paper between the layers. Let them thaw in the refrigerator overnight, then reheat according to the directions above.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
I’m so excited to find your recipe! I have to be dairy free grain free, and potato free. I tried changing another recipe to fit my dietary needs by using almond flour (instead of cheese). But I kept wondering if I could use coconut flour. Looking forward to making this.
It’s Chanukah, so I’m hoping this recipe will work better. I need to bring something I can eat to a Chanukah party next week.
I hope you enjoy these so much Judy! Happy Chanukah and I hope you enjoy the party!
Hi! Could I add grated carrot to the mixture and could I use normal flour if not gluten free?
Hi Myra,
Yes and yes! Enjoy!