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.


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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. I can’t believe today is officially summer. I felt like it’s been here for a while. I’ve needed a new idea for zucchini!

  2. Yay! Happy first day of summer to you, too! These fritters look like the perfect way to celebrate. Love the zucchini in here, Jessica! Pass me the whole plate, please! 🙂

    • Jessica says:

      Thanks so much Gayle! I’ve made them consistently since this post. So good!!

  3. marcie says:

    I LOVE fritters and have been thinking I need to make them soon. These are inspiring me to make some this week — they look so good, Jessica!

  4. Annie says:

    I am about to be swimming in squash and zucchini from my garden! I just cannot wait to make these! They look incredible!

    • Jessica says:

      Oh yum! I would love some summer squash right now too! Thanks Annie!

  5. Jessica says:

    Thanks so much! You’ll definitely enjoy it!

  6. Caroline says:

    Can I bake then instead of frying?

  7. Caroline says:

    Can I bake them instead of frying?

    • Jessica says:

      Hi Caroline,

      I haven’t tried, but you definitely can! I would try 375 or 400 for about 15 or so minutes. Just test them to see if they are firm enough after that!

  8. Carmel says:

    Can you make quiches with flax egg?

    • Jessica says:

      Hi Carmel,

      I’m so sorry I’m just seeing your question! Unfortunately you can’t, but you can use tofu!

  9. Annabelle says:

    Can I use buckwheat flour instead of coconut flour? Or do you think that other kinds of flour, like quinoa or oat flour, would work better for this recipe? Thank you so much for sharing this! Excited to make this for dinner tomorrow

    • Jessica says:

      Hi Annabelle,

      Truthfully, I haven’t used buckwheat flour before with this recipe, but quinoa or oat flour would definitely work! Coconut flour is very thick though, so you may need a bit more flour. I would make the entire recipe, then pan fry one to test it for sturdiness. If it isn’t sturdy enough, definitely add a bit more flour, maybe 2 more tablespoons. I hope this helps and enjoy! I ate these fritters for a week straight!

  10. Nakia says:

    So after trying your banana milk recipe I thought I would peruse through some of your vegetarian dinner recipes. I fell in love with this dish! This is one of the first receipes that I tried and didn’t add additional ingredients. The dish was very yummy! I will admit I was concerned about the fritters being soggy I’ve tried frying zuchinni before and it ALWAYS ended in a disaster. This time I took my time and made my side dishes while I soaked the water out. I use several papertowls but I needed a better technique. Suggestions are appreciated. = )

    P.S. I was so inspired by the recipe I had a large yellow squash in the fridge so I made a few additonal fritters with the squash but substituted parsley for cilantro. It was amazing!

    • Jessica says:

      Hi Nakia,

      SO glad you enjoyed my fritters!! Instead of paper towels you can use a really thin cloth, like maybe if you have an old kitchen towel? That would work perfectly. Thanks so much for your feedback and love the additions you made!


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