These vegan zucchini fritters were SO GOOD! This is one of those recipes I had to make a few times to perfect (vegan fritters are tricky!) but even the batches that turned out not quite right were seriously addictive. Or maybe they were all right and I just wanted to make them again and again. In any event, I did finally perfect the recipe and today I’m here to share it.
What You’ll Need
Zucchini.Salt.Fresh dill. You can leave this out if you’d like, but I don’t recommend using dried dill or dill seed. Stick with fresh!Fresh chives. Scallions can be substituted for chives if you’d like. Again — make sure it’s fresh! Garlic.Panko breadcrumbs. Any vegan breadcrumbs will do — I just find panko to be the most readily available.Flour. The recipe calls for all-purpose flour, but whole wheat will work too.Cumin.Olive oil. Any high-heat oil will work, but olive will give your fritters the best flavor.
How to Make Vegan Zucchini Fritters
The following is a detailed photo tutorial on how to make this dish. Scroll down if you’d prefer to skip right to the recipe!
Coarsely shred your zucchini. If you have a grater with a couple different sizes of teeth, use the larger ones.Sprinkle your shredded zucchini with a teaspoon of salt. Give it a good stir to coat the zucchini with salt. Let it sit for 30 to 60 minutes. The salt will draw excess moisture out of the zucchini during this time.
Now squeeze out all that excess water. You can either squeeze the zucchini by hand or press it into a fine mesh colander.Stir in chopped dill and chives, minced garlic, panko breadcrumbs, flour, and cumin.
Begin heating up some olive oil in a skillet — you want a nice generous coating of oil. While the oil heats, begin shaping the zucchini mix into little patties.Place the patties in the hot skillet and fry them for about 4 minutes on each side, until they brown and crisp up.
Let your cooked fritters cool very briefly before serving them — they won’t stay crispy for long!Serve them with vegan sour cream or vegan tzatziki.
Leftovers & Storage
Vegan zucchini fritters are best served immediately, but if you end up with leftovers, simply store them in a sealed container in the fridge for up to 3 days. Reheat them for a few minutes on each side under a preheated broiler, until they start to sizzle.
More Vegan Zucchini Recipes
Vegan Zucchini BreadBeer-Battered Zucchini TacosVegan Stuffed ZucchiniVegan Chocolate Zucchini MuffinsVegan Pasta Primavera
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