Table of Contents
Crispy, golden, and packed with flavor, these Zucchini Fritters are the perfect way to enjoy fresh zucchini. Whether you’re looking for a delicious appetizer, a side dish, or a light meal, these fritters are sure to impress. With a creamy garlic chive yogurt sauce, they’re simply irresistible!
I first discovered Zucchini Fritters on a summer trip to the countryside. A local farmer shared her secret recipe, and I’ve been hooked ever since. There’s something magical about turning simple, fresh ingredients into a dish that’s both comforting and exciting. Plus, they’re a great way to use up an abundance of zucchini from the garden!
Get ready to cook up a batch of these delightful Zucchini Fritters. They’re easy to make and perfect for any occasion.
What to Expect
- Time: Approximately 40 minutes
- Difficulty: Easy
Before You Begin
Before you start, make sure to grate the zucchini and let it drain properly. This step is crucial for achieving the perfect texture in your Zucchini Fritters. Also, have all your ingredients prepped and ready to go for a smooth cooking process.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Zucchini | 1 ½ pounds, about 2 to 3 medium to large zucchini |
| Shallot | 1, finely diced |
| Eggs | 2 large, lightly beaten |
| Almond flour | ½ cup |
| Goat cheese | ¼ cup crumbled |
| Kosher salt and ground black pepper | to taste |
| Extra-virgin olive oil | 2 tablespoons, for frying |
| Plain yogurt | 1 cup |
| Garlic cloves | 2, minced |
| Chives | 1 tablespoon, finely chopped |
| Kosher salt | ½ teaspoon |
| Ground black pepper | ¼ teaspoon |
Step-by-Step Guide
- Grate the zucchini and place it in a bowl. Sprinkle with a bit of kosher salt, stir together, and let stand for 20 minutes. This helps draw out the moisture.
- Drain the zucchini by squeezing out the liquid using a nut milk bag or cheesecloth. Return the drained zucchini to a clean bowl.
- Add the finely diced shallot, lightly beaten eggs, almond flour, crumbled goat cheese, salt, and pepper to the zucchini. Stir to combine all the ingredients.
- Heat the olive oil in a large pan over medium heat. Using your hands or a spoon, dollop out mounds of the mixture (approximately ¼ cup each) into the hot pan. Flatten each fritter with a spatula.
- Cook the Zucchini Fritters for 3 to 4 minutes on each side, or until they are lightly golden. Remove from the pan and place on a paper towel to absorb any extra oil.
- In a medium mixing bowl, stir together the yogurt, minced garlic, chopped chives, salt, and pepper to make the sauce.
- Serve the Zucchini Fritters with a dollop of the garlic chive yogurt sauce and enjoy!
Pointers for Perfection & How to Store
For the best results, make sure to squeeze out as much liquid as possible from the grated zucchini. This will help your Zucchini Fritters stay crispy and hold together better. If you’re looking for another delicious gluten-free recipe, check out this Gluten Free Cruffins Recipe.
Print
Zucchini Fritters: Vegan, Gluten-Free, Dairy-Free
- Total Time: 30
- Yield: 10 fritters 1x
- Diet: Gluten Free
Description
These Zucchini Fritters are crispy, golden, and incredibly savory, yet completely Vegan, Gluten-Free, and Dairy-Free. Made without eggs, they rely on a simple flax binder and chickpea flour to hold their shape perfectly. Packed with fresh herbs, garlic, and scallions, they make a fantastic appetizer, side dish, or light lunch served with a dollop of dairy-free yogurt.
Ingredients
— The Veggies —
2 medium zucchini (approx. 4 cups shredded)
1 teaspoon salt (crucial for drawing out moisture)
½ cup green onions (scallions), finely chopped
2 cloves garlic, minced
¼ cup fresh dill or parsley, chopped
— The Batter —
2 tablespoons ground flaxseed meal + 6 tablespoons warm water (flax eggs)
¾ cup chickpea flour (besan) or gluten-free all-purpose flour
1 teaspoon baking powder
½ teaspoon onion powder
¼ teaspoon black pepper
— For Frying —
2–3 tablespoons olive oil or avocado oil
Instructions
1. Prepare Flax Egg: In a small bowl, whisk together the ground flaxseed meal and warm water. Let it sit for 5–10 minutes until it thickens into a gel-like consistency.
2. Shred & Salt: Shred the zucchini using the large holes of a box grater. Place the shreds in a colander set over a bowl. Sprinkle with the teaspoon of salt and toss to coat. Let it sit for 10 minutes to draw out the water.
3. Squeeze Dry (Most Important Step): Transfer the zucchini to a clean kitchen towel or cheesecloth. Twist and squeeze vigorously to remove as much liquid as possible. The zucchini should look dry and clumped together. Discard the liquid.
4. Mix Ingredients: In a large bowl, combine the dried zucchini, thickened flax eggs, green onions, garlic, and fresh herbs. Stir well.
5. Add Dry Ingredients: Sprinkle the chickpea flour (or GF flour), baking powder, onion powder, and pepper over the veggie mixture. Stir until a thick, sticky batter forms. If it’s too dry, add a teaspoon of water; if too wet, add a tablespoon more flour.
6. Heat Oil: Heat the oil in a large non-stick skillet over medium-high heat.
7. Fry: Scoop about 2 tablespoons of batter per fritter into the hot pan. Use the back of a spatula to flatten them into discs. Cook for 3–4 minutes per side, or until deep golden brown and crispy.
8. Serve: Transfer to a paper towel-lined plate to drain excess oil. Serve warm with vegan tzatziki, sour cream, or lemon wedges.
Notes
Squeezing Zucchini: Do not skip the squeezing step! Excess moisture is the enemy of crispy fritters and will make them soggy.
Flour Choice: Chickpea flour (besan) is high in protein and binds excellent for vegan recipes. If using a standard Gluten-Free All-Purpose blend, the texture will be slightly softer inside.
Dipping Sauce: Mix dairy-free yogurt with lemon juice, dill, and a pinch of garlic powder for a quick vegan dipping sauce.
Reheating: Reheat in an air fryer or toaster oven to restore crispiness. Microwaving will make them soft.
- Prep Time: 15
- Cook Time: 15
- Category: Appetizer
- Method: Pan Fry
- Cuisine: Mediterranean / American
Nutrition
- Serving Size: 1 fritter
- Calories: 75
- Sugar: 1
- Sodium: 240
- Fat: 3
- Saturated Fat: 0
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 8
- Fiber: 2
- Protein: 3
- Cholesterol: 0
Your Burning Questions Answered!
- Can I bake the Zucchini Fritters instead of frying them?
- Yes, you can bake them at 400°F (200°C) for 12 to 15 minutes per side, flipping halfway through. They won’t be as crispy but will still be delicious.
- How do I store leftover Zucchini Fritters?
- Let them cool completely, then store in an airtight container in the fridge for up to 4 days. For longer storage, freeze them for up to 2 months.
Can I use coconut flour instead of almond flour?
Yes, start with ¼ cup of coconut flour and add more as needed, as coconut flour is highly absorbent.
Dig In & Enjoy!
These Zucchini Fritters are a delightful way to enjoy fresh zucchini. With their crispy texture and flavorful sauce, they’re sure to become a favorite in your household. Whether you’re serving them as an appetizer, a side dish, or a light meal, they’re perfect for any occasion. For more delicious ideas, follow me on Pinterest.