Vegan Mini Zucchini Fritters

 

Crispy on the outside, tender on the inside — easy vegan mini zucchini fritters made with just 7 ingredients in 30 minutes! Pan-fry, bake, or air fry. The perfect way to use up summer zucchini.

Prep Time: 15 mins | Cook Time: 15 mins | Total Time: 30 mins | Servings: 9–12 fritters (serves 4)

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Ingredients

• 3 medium zucchini (about 450g / 1 lb total), ends trimmed
• 1 tsp salt (for drawing out moisture)
• 3 green onions, thinly sliced
• 2 garlic cloves, minced
• 1 tbsp ground flaxseed + 3 tbsp water (flax egg)
• ¾ cup all-purpose flour (or chickpea flour for gluten-free)
• 2 tbsp nutritional yeast
• 1 tbsp cornstarch
• ½ tsp smoked paprika
• ¼ tsp black pepper
• 2 tbsp vegetable oil (for frying)
• Vegan sour cream, plain vegan yoghurt, or lemon wedges, for serving

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Instructions

1. Grate zucchini using the large holes of a box grater. Transfer to a colander, sprinkle with salt, toss, and let sit 10 minutes.
2. Mix ground flaxseed with water in a small bowl. Stir and rest 5 minutes until gelled (flax egg).
3. Using a clean tea towel, squeeze as much liquid as possible out of the salted zucchini. Transfer to a large bowl.
4. Add green onions, garlic, flax egg, flour, nutritional yeast, cornstarch, paprika, and pepper. Stir until evenly combined.
5. Heat oil in a large non-stick skillet over medium-high heat. Scoop 2–3 tbsp portions and flatten into small round fritters in the pan. Do not crowd.
6. Cook 3–4 minutes per side until deep golden and crispy. Transfer to a paper-towel-lined plate. Repeat with remaining batter.
7. Serve hot with vegan sour cream, yoghurt, or lemon wedges.

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Notes

• Squeezing the zucchini thoroughly is the most important step — the drier it is, the crispier the fritters.
• Gluten-free: substitute chickpea flour 1:1.
• Bake at 220°C (425°F) for 15 minutes per side for an oil-free option.
• Air fry at 190°C (375°F) for 10–12 minutes, flipping once.
• Store in the fridge for up to 4 days. Freeze cooked fritters for up to 3 months.

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