Baked Vegan Zucchini Fritters

Mar 21, 2015

4.98 from 39 votes

| 123 Comments

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Are fritters a breakfast, lunch, dinner, or snack type of recipe? What's your vote?

As I was categorizing this post I realized I would eat them at all four times. For a savoury breakfast, theseBaked Vegan Zucchini Fritters served with a dollop of sour cream, a side of apple sauce, some home friesand a light salad would be just divine. For lunch I could see them served along side a bowl of tomato soup and maybe a light salad here as well (I love salad)! For dinner, with Creamy Coconut Garlic Mushrooms, and some mashed potatoes. For a snack, I just pick one up and eat it cold, no utensils needed. You could even layer these into a sandwich or use as salad topper. So many scrumptious options.

So why does my recipe make only 6 zucchini fritters? Because I'm a damn fool that's why. I would make another batch right away but I am out of zucchini.Boo-urns. So you are welcome to double this recipe if you like.

These are definitely going to be a new regular for me. Light, healthy, easy to pull together, fancy looking, fancy tasting, all the fancy things I like in a recipe. I think I will make them in larger batches and even try freezing some. Quick fancy brunch, here I come!! So fancy.

Side note: I said it too many times! The word fancy is starting to not sound like a real word anymore. I hate it when that happens!

To make these frittersintofritters, and not soggy blobs of zucchini, you will first need to grate the zucchini.

Then line a bowl with a clean dish towel, and fill with the grated zucchini. Sprinklewithmagic fairy dust... or salt, whatever you call it. Toss, and then let rest for 10 minutes. The salt will help pull the water out of the zucchini. Then you just gather up the sides of the cloth, so that the zucchini is trapped inside, then squeeze the zucchini so that water is released. Do this for a minute or two so most of the water comes out. You will never get ALL the water out, zucchini is 95% water!! So don't even try. Just get the excess out.

Now add the zucchini to a bowl along with onion, garlic, whole wheat flour, nutritional yeast, and flax, and mix to combine.

Form your patties and bake for 20-25 minutes flipping once midway through, until golden on both sides and cooked through.

Top with a dollop of vegan sour cream, some fresh chives, a crack of pepper, or however you like.

4.98 from 39 votes

(click stars to vote)

I love this whole food plant based recipe. You can serve it for brunch, lunch, dinner, or even as a snack!

Prep: 10 minutes mins
Cook: 45 minutes mins
Total: 55 minutes mins

Servings: 6 fritters

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Ingredients

▢ 4 cups grated zucchinis
▢ 1 teaspoon salt
▢ 1 tablespoon ground flax or ground chia
▢ 3 tablespoons warm water
▢ ½ yellow onion,, chopped
▢ ½ cup whole wheat flour
▢ 2 tablespoons nutritional yeast
▢ 2 cloves garlic,, minced

US Customary - Metric

Instructions

Preheat your oven to 400F (200C). Lightly grease a baking sheet.
Line a large strainer with a clean dishcloth and fill with the grated zucchini.Sprinkle the salt over the zucchini then lightly toss the zucchini to coat. Let rest for 10 minutes.Gather all ends of the dishcloth so that the zucchini is trapped inside, now squeeze the zucchini, squishing out the water. Squeezed out as much water as possible.
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In a small bowl mix together the flax and warm water. Set that aside.
In a large bowl mix together the squeezed zucchini, onion, flour,nutritional yeast, flax mixture, and garlic. Mix well.Scoop up enough for one fritter in your hands, and form a patty. The dough will be quite sticky. Spread them out on your baking sheet. If they are a little messy you can tidy them up by wetting your hands and patting them into shape.
Bake for 20-25 minutes, flipping them once midway through. They are ready when both sides are nicely browned and they are cooked through.Serve hot or cold with a dollop of vegan sour cream, or your favourite dipping sauce.

Notes

* These fritters are pretty moist on the inside, so if that’s not your thing, you might not like this recipe. If you still want to try it but would like them drier, you could try making mini versions to help them get drier through out. I also found that if you leave them out overnight they dry out a bit more too.

Nutrition

Did You Make This Recipe?Tag @itdoesnttastelikechicken on Insta and let the world see just how amazing plant-based creations can be!

Author: Sam Turnbull
Cuisine: American, Canadian
Course: Appetizer, Main Course

Featured Ingredient: Zucchini. 46 Recipes 82 Days to go!

Bon Appetegan

Sam.

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Reader Interactions

Comments

Ann M says
August 20, 2022 at 8:53 pm

I really enjoyed the flavor of these, but the texture was very different from the zucchini scallion fritter recipe that I’ve been making for years which is very similar to this. Mine also looked nothing like yours, so I’m not sure where I went wrong. I used white flour instead of wheat flour because that’s all I had. I may try using an egg instead of the flax next time as I have more zucchini to use.
Reply
MINDY HERI says
June 29, 2020 at 1:30 am
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Aloha Sam, I just made these, so amazing! After I formed them I let Them sit out for two hours. Used almond flour. Sprayed some parchment paper with light oil and bake for 30 min. then flipped over and baked for another 10 min. Perfection! great use of zucchinni !
Mahalo for a great recipe!
Reply
Melissa says
June 27, 2020 at 10:09 pm

Now I usually don't like zucchini, (I was cooking these for my family) but upon trying one I discovered that these are actually delicious! We ate them with your recipe for creamy garlic pizza dip, and I couldn't be more pleased with the outcome! Unfortunately though, they took me three hours to make, probably because I fried them instead of using the oven. Next time I'll try baking instead!
Reply
- Melissa says
  June 27, 2020 at 10:12 pm
  (I forgot to add that I was making three times the amount in the recipe, which definitely contributed to the amount of time it took me!)
  Reply
Iffy says
April 29, 2020 at 5:09 pm
This tasted amazing! My whole family loved it. I replaced the flour with oat flour to make it more weight loss friendly and used parchment paper instead of oil. Also added some chili powder.
Reply
Lila says
March 11, 2020 at 11:21 am
How would you adjust the amount of zuchinni if using frozen shredded zucchini?... So much left over from the garden last year!
Reply
Dillon says
February 19, 2020 at 5:15 am

Currently trying to make the switch to vegetarian and at some point full vegan, so going to try this recipe. If I meal prep these, how long do you think they would be ok in the fridge for? Or could I possibly freeze them, then re-heat them at work in a microwave maybe? Any tips would be great.
Reply
- Kay says
  August 06, 2023 at 4:49 am
  I know that fritters made with egg freeze and reheat great. These are still basically the same, so they should freeze just fine. 🙂
  Reply
Diana McCoy says
February 16, 2020 at 12:03 pm

I can't really comment on the recipe per se because I made the mistake of following one reviewer's advice to juice the zucchini to get the requisite amount of shredded zucchini minus all the water. Hadn't used my juicer in awhile and forgot how watery zucchini is. 5 medium zucchini translates to less than 1 cup of shredded zucchini! Looks like I'll be drinking my zucchini juice lunch today instead of eating fritters.
A word to the wise.
Reply
Larci says
November 08, 2019 at 5:46 pm

Made this recipe last night. It was a hit with all. Used one cup coconut flour and 1/2 cup whole wheat flour. May try all coconut flour next time cause you know there is going to be a next time. Topped it with some no oil hummus and diced Roma tomatoes. Outstanding. The smell and taste took me a while to place...spanakopita. Thank you and bravo. This is a must try.
Reply
- Sam Turnbull says
  November 15, 2019 at 5:57 pm
  Awesome!
  Reply
Dawn says
August 12, 2019 at 8:45 am

These were amazing! Thanks for so many great and healthy recipes!
Reply
- Sam Turnbull says
  August 12, 2019 at 10:25 am
  You're most welcome, Dawn! Glad you enjoy 🙂
  Reply
Beryl says
June 30, 2019 at 8:10 pm

Very tasty and a great way to add zucchini to my family's diet! Thanks for sharing such wonderful recipes!
Reply
- Sam Turnbull says
  July 03, 2019 at 2:27 pm
  You're most welcome, Beryl! So happy you enjoyed 🙂
  Reply
Liv says
January 01, 2019 at 6:29 pm

I subbed almond flour for the wheat flour as I need to be gluten free right now. These were fabulous! I followed advice I read in the comments: I used a potato ricer to squeeze the zucchini, and broiled both sides after baking. My husband said only 3 words as he inhaled them, "Make these again." I've never posted a comment before but my 8 and 9 year olds insisted. Served with a salad and enjoyed by all.
Reply
- Sam Turnbull says
  January 03, 2019 at 11:06 am
  Oh that's so awesome, Liv! So happy you loved the recipe so much 🙂 And thank you for leaving a comment 🙂
  Reply
- Pat says
  August 07, 2020 at 1:05 pm
  Thank you for this wonderful recipe! I used chickpea flour as a gluten-free substitute and it worked beautifully! These are so good and just in time! My friend is overloading me with zucchini!
  Reply

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Baked Vegan Zucchini Fritters - it doesn't taste like chicken (2024)

FAQs

Why are my vegetable fritters falling apart? ›

Lucky for you, I've dealt with my fair share of disappointing fritters, so I've come up with some crafty ways to stop this. If your zucchini fritters are falling apart, it's likely because the fritters are sticking to the skillet or the batter was too wet.

Keep Reading ›

Why are my fritters tough? ›

Overmixing can cause the fritter to be gummy and tough. Only mix as much as you need to. I recommend skipping a mixer and doing this by hand to avoid overmixing. Use a cookie scoop.

What is fritter batter made of? ›

Combine flour, baking powder, salt, and sugar in a medium bowl. Beat egg, milk, and melted shortening together in a small bowl. Stir egg mixture into flour mixture.

Keep Reading ›

Why does my zucchini taste rubbery? ›

How to Tell If Zucchini Has Gone Bad. Bad zucchini will feel rubbery or slimy to the touch. It may also have an off-putting smell and dark or fuzzy moldy spots. The interior of bad zucchini may be off-white to brownish with stringy, mushy flesh and large, hard seeds.

Find Out More ›

How do you keep zucchini crisp when cooking? ›

Unless you have time to salt and drain the zucchini, wait to salt it until after they're cooked so the salt doesn't draw out the moisture in the oven—this can lead to sogginess. You can add other seasonings, such as dried herbs and spices, before cooking.

Discover More ›

How do you make zucchini not rubbery? ›

If you don't wish to cook the peel and the flesh separately, then you could use a two step cooking method, like first baking them with the cut-side facing up, then once you've achieved the desired flesh texture, flipping them over and quickly broiling them.

Explore More ›

What consistency should fritter batter be? ›

Instead of running from the spoon in a broad shining band, a consistency that the French call au ruban, the batter should start to run for about 1 1/2-inch length, then drop in successive long triangular “splats.” When the batter is this consistency, beat it until very smooth.

Learn More ›

Why are my corn fritters falling apart? ›

Don't stack them on each other, as they will likely steam and soften. Why are my corn fritters falling apart? If using frozen or canned corn, drain well to eliminate excess moisture.

Explore More ›

What consistency should fritters be? ›

You want a thick batter for these fritters. If you find it's a little too thin simply add in some more flour. If the batters too thick (can still see flour etc), add a dash of milk. The batter should be thick enough to hold its shape on a tablespoon without pouring off everywhere.

Baked Vegan Zucchini Fritters - it doesn't taste like chicken (2024)

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