Name: Vegan Zucchini Fritters with Fresh Herbs and Vegan Feta Recipe
Prep time: 25 min
Cook time: 22 min
Total time: 47 min
Cuisine: Mediterranean
Ingredients: 1 ½ pounds (680g) zucchini, peel kept on; 4 scallions, thinly sliced (bruised tops trimmed); ¾ cup (12g) fresh dill, tough stems removed and finely chopped; ¼ cup (4g) fresh mint leaves, finely chopped; 2 teaspoons ground cumin; ¼ teaspoon freshly grated nutmeg; Kosher salt (for seasoning); Freshly cracked black pepper; 2 tablespoons ground flaxseed meal; ⅓ cup (43g) all-purpose flour; 1 cup + 2 tablespoons (90g) panko bread crumbs (or homemade bread crumbs; avoid regular store-bought bread crumbs); ½ cup (75g) vegan feta, crumbled; 3 tablespoons olive oil, plus more as needed for cooking second batch; Flaky sea salt for finishing; Vegan Tzatziki for serving (recipe below)

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Introduction

These vegan zucchini fritters are a delicious and light way to enjoy fresh summer zucchini. Crispy on the outside and tender on the inside, they are flavored with fresh herbs and spices, making them perfect as a snack, appetizer, or side dish. Serve them warm with a tangy vegan tzatziki for a delightful meal.

A stack of four round fritters is shown, each about the same size, with a rough texture and crispy dark brown edges. The fritters have a mix of light golden-brown and green colors from visible herbs and vegetables inside. The top fritter is garnished with a small green sprig of fresh herb and a sprinkle of coarse salt. The stack sits on crumpled white paper on a white marbled surface, with some scattered green herb leaves and small black pepper pieces around it. The background is softly blurred with warm brown tones. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ pounds (680g) zucchini, peel kept on
2 tablespoons ground flaxseed meal
¾ cup (12g) fresh dill, tough stems removed and finely chopped
¼ cup (4g) fresh mint leaves, finely chopped
4 scallions, thinly sliced (bruised tops trimmed)
2 teaspoons ground cumin
¼ teaspoon freshly grated nutmeg
Kosher salt
Freshly cracked black pepper
⅓ cup (43g) all-purpose flour
1 cup + 2 tablespoons (90g) panko bread crumbs (or homemade breadcrumbs; avoid regular store-bought bread crumbs)
½ cup (75g) vegan feta, crumbled
3 tablespoons olive oil, plus more as needed for cooking
Flaky sea salt for finishing
Vegan Tzatziki (optional, recipe below)

Instructions

Step 1: Grate the zucchini using the wide holes on a box grater, holding the top nub as a handle. Alternatively, use a food processor with a shredding disc for faster grating.
Step 2: Place the grated zucchini in a colander, sprinkle with 1 heaping teaspoon kosher salt, and toss to combine. Let it drain for at least 10 minutes or up to a few hours.
Step 3: Prepare the flax eggs by whisking together the flaxseed meal and 4 tablespoons of warm water in a small bowl. Set aside for 10 minutes to thicken.
Step 4: In a large bowl, combine the dill, mint, scallions, cumin, nutmeg, ½ teaspoon kosher salt, several cracks of black pepper, flour, panko breadcrumbs, and crumbled vegan feta. Stir well.
Step 5: Squeeze the excess water from the zucchini using a nut milk bag, mesh produce bag, or a thin dish towel. Work over a bowl, squeezing tightly and shaping the zucchini into a ball to release as much water as possible.
Step 6: Add the prepared flax eggs to the herb and flour mixture, mixing with your hands to combine. Then break up the squeezed zucchini and fold it into the mixture gently, ensuring the batter can hold together without releasing too much moisture.
Step 7: Line a large plate with parchment paper. Portion out 2 tablespoons (about 25-30g) of batter for each fritter. Compact each portion in your hands and press into a patty about ½ inch (1 cm) thick, shaping smooth edges by cupping and rotating the patty.
Step 8: Heat 3 tablespoons olive oil in a large nonstick frying pan over medium-high heat until hot and shimmering. Test readiness by sprinkling a drop of water—it should sizzle immediately.
Step 9: Fry the fritters in batches, avoiding overcrowding (about 12 fit in a 12-inch pan). Cook for 3 to 4 minutes on the first side, pressing lightly with a spatula halfway through. Flip, reduce heat to medium, and cook another 2 to 3 minutes until golden brown on both sides.
Step 10: Transfer cooked fritters to a plate lined with paper towels to drain excess oil. Sprinkle with flaky sea salt. Repeat frying with remaining batter, adding more oil as needed.
Step 11: Serve the fritters warm, either plain or with vegan tzatziki for dipping.

Tips & Variations

For best texture, make sure to squeeze out as much water as possible from the zucchini to avoid soggy fritters.
You can substitute vegan feta with firm tofu crumbled and seasoned if preferred.
Use homemade breadcrumbs for better crunch and flavor instead of regular store-bought breadcrumbs.
Add a pinch of chili flakes to the batter for a spicy kick.
These fritters freeze well; flatten and freeze on a tray before storing in a bag to keep their shape.

Storage

Store leftover fritters in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to restore crispiness or warm them in a toaster oven. Avoid microwaving, as it may make them soggy. For longer storage, freeze uncooked shaped patties on a tray, then transfer to a freezer bag for up to 1 month. Cook directly from frozen, adding a couple of extra minutes to the frying time.

How to Serve

A black round plate holds about fifteen small, round falafel patties, each with a browned, crispy texture and speckled with green herbs and spices; the falafels are arranged in a loose cluster on the left side of the plate. On the right side of the plate is a brown bowl filled with thick, creamy white sauce with visible green herb bits swirled on top, garnished with a drizzle of olive oil and small fresh herb sprigs. More fresh dill sprigs rest on the plate near the bowl. The background has a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen zucchini for this recipe?

Frozen zucchini tends to release more water and can make the batter too wet. If using frozen, thaw and squeeze out excess water thoroughly before mixing with the other ingredients.

How do I make vegan tzatziki to serve with these fritters?

Combine vegan yogurt (such as coconut or almond-based) with finely grated cucumber, minced garlic, lemon juice, chopped fresh dill, salt, and pepper. Mix well and chill before serving. This refreshing dip pairs perfectly with the fritters.