Vegan Zucchini Fritters (GF)

Preparation 15 min Cook Time 8 min Serves 10 servings     adjust servings


  • 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


  1. 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.
  2. After ten minutes, squeeze as much liquid out of the zucchini as possible. This is a crucial step to not making your fritters soggy!
  3. Add to a bowl and mix in all the other ingredients until just combined.
  4. 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.
  5. 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.
  6. Serve with some vegan sour cream, lime crema or vegan greek yogurt and lime wedges to squeeze over. Enjoy!


Recipe Notes

  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.
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