Gluten-Free Vegan Zucchini Fritters
These gluten-free vegan zucchini fritters are delightfully crispy and flavourful, perfect for pairing with your favourite dipping sauces and toppings!
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, whether it comes from your garden, your CSA box, or your neighbors. 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.
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 gluten-free vegan zucchini fritters—or vegan courgette fritters for friends in the British Commonwealth—come together in under 30 minutes, which means they’re ideal for those lovely summer days when it would be a shame to spend all evening in the kitchen cooking dinner. Plus, they’re perfect for piling high with all kinds of summery toppings like heirloom tomatoes, fresh herbs… so many possibilities!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- 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
- 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!
- Ground black pepper
- Coconut flour
- Flax eggs – Learn how to make a flax egg.
- Coconut or olive oil – Or another cooking oil you like or have on hand.
- Lime wedges
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 thin kitchen towel, then place this in a colander set in your kitchen sink. Sprinkle the zucchini with the 1 teaspoon of 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. Wring the cloth over the sink, squeezing as hard as you can.
- 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 with vegan sour cream, lime crema, or vegan Greek yogurt and lime wedges to squeeze over the top.
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 cashew cream or black bean avocado and corn salad on top.
How 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.
Can This Recipe Be Frozen?
Yes, 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.
More Easy Summer Dinner Ideas
- Gluten Free Focaccia Bread with Garlic, Rosemary and Tomatoes
- Air Fryer Green Beans
- Mexican Street Corn Burrito Bowls
- Watermelon Feta Salad with Balsamic Reduction
P.S. Here are some of the items I used to make this recipe if you’d like to use them too:
| WHAT YOU’LL NEED // SHOP MY FAVORITE INGREDIENTS & PREP PRODUCTS |
Enjoy friends! If you make this gluten-free vegan zucchini fritter 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
- 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
- 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!
- 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.
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.
Oh I’m so happy to hear!! Love your changes/toppings!! You’re so welcome and I hope you continue to enjoy my recipes!!
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!
I’m so happy to hear you enjoyed!! Dill would go perfectly with this too! You’re so welcome!!
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!! ?
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!!
This recipe sounds great! One question, though, do you think I can use chickpea flour instead of coconut? 🙂 Thank you!
I haven’t tried it before, but I think you could! I hope that helps!
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!
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?
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!
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!
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!
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.
We have’t given that a try so we really aren’t sure if it would work but you can definitely give it a try! Please let us know how it turns out!
Here’s the link to How to Make Flax Eggs: https://jessicainthekitchen.com/how-to-make-a-flax-egg/
Just made these for a quick working from home lunch and they were so good!! Very easy to make and really delicious! Thank you!
We’re so happy that you enjoyed this recipe Cassie! Thank you so much for reading and leaving such a nice comment!
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!
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!