Vegan Zucchini Fritters (Gluten Free)

By Jessica Hylton - - Updated

These Vegan Zucchini Fritters are gluten free, crisp on the outside and soft and flavourful on the inside! All in under 30 minutes.

Top down shot of vegan zucchini fritters on parchment.


*Drumroll please* Happy first day of SUMMER! I feel as if I have been counting down to this day my whole…year. Yes, actually. As if you needed one, you now have the perfect excuse to wear flip flops everywhere, make beach references and eat endless amounts of summer fruits and veggies. Speaking of summer veggies, these vegan zucchini fritters aka vegan courgette fritters, better be on your list.  They are definitely on the list of perfect crispy soft summer meals, all made in under 30 minutes.

Top down shot of vegan zucchini fritters on a baking tray with sauce on the side.

It would be a shame not to make these vegan zucchini fritters, given how simple they are. First, grate the zucchini, squeezing out as much water as possible. Then, mix all the ingredients, and put them in the pan. Simple. The key is squeezing the water out of the zucchini, which is up to 95% water content. This will ensure that your fritters are nice and crispy on the outside, but still soft and oh so incredibly delicious on the inside. Just reading this, I’m getting hungry all over again, and I’ve had this three meals in a row. Oops.

Vegan zucchini fritters on parchment paper with a bowl of sauce on the side.

Aside from the incredibly taste, vegan zucchini fritters kind of seemed like a must share. A summer meal not requiring an oven, check, that literally looks like summer, check, that is really, really easy to make. Check. Making them gluten free was definitely a must too, because everyone should be able to eat these, as was making them vegan. I usually use coconut flour as a thickener, so it only made sense to use it here.   They were so good that I had to resist devouring them right out of the pan. Okay okay, I definitely had a few out of the pan. But look at them; can you really blame me?!

Overhead shot of vegan zucchini fritters with a black  of sauce on the side.

I’m not sure if it’s these fritters, or zucchinis in general, or just both but we’ve actually been on a slight zucchini binge here. That, and the new season of Orange is the New Black, of course. This is probably the 4th zucchini I’ve grated in a few days, and my husband just picked up 4 more. At this point, I’m not sure who loves them more, me or him. Either way, I’ll be making even more of these fritters throughout summer. Looks like summer, tastes like summer, it must be summer, right?

Top down shot of a zucchini fritters with cream sauce on top.

P.S. Here are some of the items I used to make this recipe if you’d like to use them too:


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If you try these Zucchini Fritters please let me know in the comment section below, or tag me on instagram with the hashtag #jessicainthekitchen! For more exclusive recipes follow me on Instagram AND on Snapchat: jessinkitchen.


Two tall glasses of watermelon mojitos garnished with sprigs of mint.

Watermelon Mojitos

Grilled mexican street corn drizzled with sauce on a white plate.

Grilled Mexican Street Corn

These Vegan Zucchini Fritters are gluten free, crisp not the outside and soft and flavourful on the inside! All in under 30 minutes. |

A vegan zucchini fritter with sauce on top.

Vegan Zucchini Fritters (Gluten Free)

These Vegan Zucchini Fritters are gluten free, crisp on the outside and soft and flavourful on the inside! All in under 30 minutes.
by: Jessica in the Kitchen
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 10 servings
Course Appetizers, Breakfast, Dinner, Lunch
Cuisine American
  • 4 cups grated zucchini + 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1 handful parsley chopped
  • 1/2 teaspoon ground black pepper
  • 1/4 cup coconut flour + more if needed
  • 2 flax eggs - Learn how to make a flax egg
  • 2 tablespoons coconut or olive oil
  • lime wedges to serve


  • 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 to a bowl and mix in all the other ingredients until just 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.
  • Heat the oil in a pan over high heat. Add the zucchini fritters, leaving some space between each, and cook on each side until golden brown, about 4 minutes. Flip, and cook for another for minutes.
  • Serve with some vegan sour cream, lime crema or vegan greek yogurt and lime wedges to squeeze over. Enjoy!
  1. 1.This makes 10 fritters. This recipe is gluten free and vegan.
    These fritters can be stored in an air tight tupperware container in the fridge for up to a week.


Calories: 20kcal | Carbohydrates: 2.6g | Protein: 1g | Fat: 1g | Fiber: 1.2g | Sugar: 1g
by Jessica
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Recipe Rating


  1. Joyce F says:

    This recipe is so good. Being new to this vegan lifestyle has been such a challenge but this recipe could turn anyone vegan. I made ten fritters, ate four and am willing to eat the rest except that I want my daughter to try some. I did add a touch of Cayenne for kick and topped with a dallop of applesauce. The sweet and spice was awesome. Thank you, Jessica. I will be looking for more of your recipes soon.

    • Jessica says:

      Hey Joyce,

      Oh I’m so happy to hear!! Love your changes/toppings!! You’re so welcome and I hope you continue to enjoy my recipes!!

  2. Annabelle says:

    I’ve never used flax eggs before so I was surprised how well they held together. I liked the hint of coconut flavor that could be detected. I’m not a big parsley fan for the major flavor. I threw in a big handful. Next time I will try a different herb, maybe dill, some finely minced onion and fresh garlic. Of course, this will make the recipe take a bit longer to make and I needed a quickly prepared recipe for last night. Thank you for sharing!

    • Jessica says:

      Hey Annabelle,

      I’m so happy to hear you enjoyed!! Dill would go perfectly with this too! You’re so welcome!!

  3. Kate says:

    These look so good! I just had a lot of allergy testing done and found out I’m allergic to eggs, so I’m hunting around for paleo/vegan recipes. Do you know if these freeze well? I’d love to make a big batch and throw some in the freezer for a quick/easy meal. Thanks for sharing, can’t wait to try!! ?

    • Jessica says:

      Hi Kate! I know I already answered you via email but in case someone else wants the answer: yes they do freeze well! If you’re freezing I would add a little more flour since they’ll need to thaw. Then you can reheat it in a skillet. I hope you enjoy!!

  4. Zita says:

    Hi Jessica,

    This recipe sounds great! One question, though, do you think I can use chickpea flour instead of coconut? 🙂 Thank you!

    • Jessica says:

      Hi Zita!

      I haven’t tried it before, but I think you could! I hope that helps!

  5. Zita says:

    Hi Jessica! I wrote a comment earlier, but it somehow disappeared… My question was whether I can use chickpea flour instead of coconut flour? Thank you!

  6. Alex says:

    Hi Jessica,

    I’ve tried to make these zucchini fritters twice and each time the consistency was off. I found as I was frying them they fell apart.

    I think the problem is with the coconut flour and the flax eggs. Do you have any suggestions on how to make the fritters stick together better?

    • Jessica says:

      Hi Alex,

      Sorry to hear that! From reading other readers’ comments about how the fritters stayed together for them, I wonder if yours are too wet? Maybe they need to be a lot drier? However if you definitely want an alternative, I would recommend an egg replacer like Bob’s Red Mill’s own since it works almost like a glue. I hope that helps!

  7. Myriam says:

    I was looking for a way to use up those giant zucchinis from the garden, and this was perfect! Took out the seeds since they get so big. My husband and I polished these off so quick, which means we ate a LOT of zucchini between the two of us. I used Bob’s Red Mill GF flour. Cooked on each side until it was deep golden brown. This recipe can easily be doubled if you have a lot of zucchini since it doesn’t make that much. You could also add some finely chopped onion or onion powder. A keeper for sure, thank you!

    • Jessica says:

      Hi Myriam,

      I’m so happy that this recipe came in hand for your zucchinis!! So glad you guys enjoyed and thanks for sharing your feedback!! You’re so welcome!

  8. Angie says:

    5 stars
    Can I use two regular eggs? There’s no link where it says to learn how to make flax eggs and I’m also very pregnant so skipping a step would be super helpful.

  9. Cassie says:

    5 stars
    Just made these for a quick working from home lunch and they were so good!! Very easy to make and really delicious! Thank you!

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you enjoyed this recipe Cassie! Thank you so much for reading and leaving such a nice comment!

  10. Joel says:

    5 stars
    These are out of this world! So crispy and gooey and wonderful, thank you for the recipe! I added a good measure of turmeric, smoked paprika, and cayenne to the batter and thought the flavors took really well. I used almond flour because it’s all I had and it seemed fine. I sampled these with your mushroom gravy and avocado dressing recipes, and with a ginger-sriracha vegan sour cream concoction, and they went well with everything. They’re my new favorite appetizer, thanks again!

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you enjoyed so much of our recipes Joel. Thank you so much for reading and leaving such a nice comment!

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