Description
These Vegan Zucchini Fritters are crispy, herb-packed, and full of vibrant Mediterranean flavors, perfect as a light snack or a side dish. They blend fresh zucchini, aromatic herbs like dill and mint, and vegan feta into a golden, pan-fried patty that pairs wonderfully with a creamy vegan tzatziki dip.
Ingredients
Scale
Zucchini and Vegetables
- 1 ½ pounds (680g) zucchini, peel kept on
- 4 scallions, thinly sliced (bruised tops trimmed)
Herbs and Spices
- 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
Baking and Binding Ingredients
- 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
Cooking and Finishing
- 3 tablespoons olive oil, plus more as needed for cooking second batch
- Flaky sea salt for finishing
Optional
- Vegan Tzatziki for serving (recipe below)
Instructions
- Grate the zucchini: Use the wide holes on a box grater to grate the zucchini, keeping the peel on for texture. Alternatively, use a food processor with a shredding disc for faster grating.
- Drain the zucchini: Place grated zucchini into a colander, sprinkle with 1 heaping teaspoon kosher salt, toss to combine, and let it drain for at least 10 minutes or up to a few hours to release excess moisture.
- Prepare flax eggs: In a small bowl, mix ground flaxseed meal with 4 tablespoons of warm water, whisk well, and set aside for 10 minutes to thicken and gel.
- Mix herbs and dry ingredients: In a large bowl, combine chopped dill, mint, scallions, cumin, nutmeg, ½ teaspoon kosher salt, freshly cracked black pepper, flour, panko bread crumbs, and crumbled vegan feta. Stir well to combine.
- Squeeze out zucchini water: Using a nut milk bag, mesh produce bag, or thin dish towel, squeeze out as much water as possible from the zucchini over a bowl by pressing and rotating to remove excess liquid thoroughly.
- Combine batter: Add the prepared flax eggs to the herb and dry mixture and incorporate using your hands. Break up the squeezed zucchini and fold it in gently until just combined, ensuring the mixture holds together when squeezed into balls without overmixing.
- Shape the fritters: Line a large plate with parchment paper. Portion the batter into 2-tablespoon (25-30g) scoops, compact tightly with your hands, then press into patties about ½ inch (1cm) thick, shaping edges smoothly by cupping and rotating with your hands.
- Preheat the pan: Line another plate with paper towels and heat 3 tablespoons of olive oil in a large nonstick frying pan over medium-high heat. To test readiness, drop a bit of water into the pan; if it sizzles immediately, the pan is ready.
- Cook the fritters: Fry patties in batches without overcrowding (up to 12 in a 12-inch pan). Cook for 3 to 4 minutes on the first side, pressing gently with a spatula halfway through. Flip, reduce heat to medium, and cook for an additional 2 to 3 minutes until golden brown with slight charring acceptable.
- Drain and season: Transfer cooked fritters to the paper towel-lined plate to absorb excess oil and sprinkle with flaky sea salt. Add 2 to 3 more tablespoons of oil for the second batch and repeat cooking as above.
- Serve: Enjoy these fritters warm either as they are or accompanied by a refreshing vegan tzatziki dip for added creaminess and tang.
Notes
- Using a nut milk bag or similar tight cloth to squeeze zucchini ensures maximum moisture removal, essential for crispy fritters.
- Do not overmix the batter after adding zucchini to avoid soggy fritters.
- Panko or homemade bread crumbs are preferred for a lighter, crispier texture over store-bought regular bread crumbs.
- The vegan tzatziki dip adds a cooling contrast but is optional.
- Adjust seasoning with salt and pepper according to taste before frying.
- Prep Time: 25 minutes
- Cook Time: 22 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Mediterranean
Keywords: vegan zucchini fritters, zucchini pancakes, vegan appetizers, Mediterranean vegan recipes, gluten free fritters alternative, plant-based snacks
