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