The Edgy Veg

Vegan Zucchini Fritters

Vegan Zucchini FrittersThese easy vegan zucchini fritters or “vegan courgette fritters” take 25 mins and super tasty! Make these vegan fritters using fresh zucchini and other simple ingredients!

Whether you prefer to pan fry or deep fry, I’ve left all the instructions for these vegan zucchini fritters down below! Cook them up and dip in any sauce you likeVegan Zucchini Fritters Crispy

Vegan Zucchini Fritters


These simple & delicious vegan zucchini fritters are crispy on the outside and flavourful on the inside! You’ll have most of the ingredients already in the house, with the added zucchini from the store or from your garden. 



Vegan Courgette FrittersHow do you keep fritters crispy?

Shred your zucchini using a box grater and squeeze as much liquid out of it as possible. Sprinkle salt on your zucchini for 10 mins to decrease moisture. This will give you the crispiest fritters. 

How to avoid soggy zucchini fritters?

When it comes to the zucchini fritter dough if it’s too wet add more flour to avoid soggy zucchini fritters (a tsp at a time). If the batter is too dry add plant milk, a tsp at a time.

4.9 from 7 reviews
Vegan Zucchini Fritters (Vegan Courgette Fritters)
Prep time
Cook time
Total time
These easy vegan zucchini fritters or "vegan courgette fritters" take 25 mins and super tasty! Make these vegan fritters using fresh zucchini and other simple ingredients!
Recipe type: Appetizer
Cuisine: Vegan
Serves: 2-4 servings
Optional dips for vegan zucchini fritters
  1. Shred your zucchini using a box grater and squeeze as much liquid out of it as possible.
  2. Gently combine zucchini and salt in a large sieve or colander and place it in the sink for 10 mins to draw out the moisture (like I do with my eggplant recipe).
  3. Meanwhile, to a small bowl, whisk together aquafaba, 1 tbsp vegan butter, parsley, and dill. Set aside.
  4. Next, squeeze the zucchini with your hands to get rid of all excess water.
  5. Put the squeezed zucchini into another bowl.
  6. To the bowl with zucchini, add garlic powder, onion powder, nutritional yeast, and baking powder. Mix together.
  7. Add the aquafaba and butter mixture and mix to create a kind of doughy-batter. The dough should just come together, if it's too wet add more flour, if it’s too dry add plant milk (one teaspoon at a time). An extra wet batter will result in soggy fritters.
For Pan-frying Vegan Zucchini Fritters:
  1. Heat 2 tbsp of vegan butter or cooking oil of choice oil in a large pan (non-stick preferred) over medium-high heat. Make sure it’s hot before adding your dough, you want the dough to sizzle when it hits the pan.
  2. In batches, using a ¼ measuring cup or an ice cream scoop, add batter to the pan. How many you make will depend on the size of your pan. Press each one down slightly with a spatula to create pancake-like disks, and cook until nicely browned and crispy, about 3-4 mins, flip and cook for another 3-4 mins, or until the second side is also nicely browned and crispy. Place cooked fritters onto a wire cooling rack.
  3. For double batch of vegan zucchini fritters, repeat by adding new butter or oil to the pan each time.
For Deep-frying Vegan Zucchini Fritters:
  1. In a deep pan or pot, heat 2 inches of oil to 350F.
  2. Using a tablespoon, drop the dough into the hot oil. Fry until golden brown and crispy, turning occasionally. Drain thoroughly on paper towels, or place onto a wire cooling rack.
Serve with some vegan sour cream, vegan ranch dip, or tahini sauce.
  1. If you want to keep the fritters warm while you cook other dishes, preheat your oven to 210F with a wire cooling rack on a baking tray inside. Once a zucchini fritter is cooked, place it onto the plate to keep warm until you’re ready to serve them all at once.
Nutrition Information
Serving size: 1 fritter

Vegan Zucchini Fritters Edgy VegHi! I’m Candice aka The Edgy Veg! I veganize popular food recipes for vegans, plant-based diets, eco-conscious eaters & people who are trying to eat more plants over… y’know animals or by-products of animals. I hope you enjoy this tasty vegan recipe!

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  • Absolutely loved these!!! I didn’t use the aquafaba. After squeezing the water out of the zucchini, there was still enough moisture for everything to stick together. Instead of adding dill on its own, I used the dill flavored nutritional yeast. I will be making another batch soon.

  • mikimikamiku says:

    I very loosely adapted these by switching AP flour for chickpea flour, parsley/dill for cilantro, and curry powder instead of garlic/onion powder, and I added some coriander seeds. I’ll definitely keep this recipe on hand, I ate the whole batch 😳

  • Michelle says:

    A great way to use up giant zucchinis from the garden! I doubled the recipe and cooked the fritters in the deep fryer. I omitted the vegan butter and they were perfect. The family loved this recipe and I am making again today! Thanks!!

  • So much more flavour than other zucchini recipes I’ve tried!

  • Zucchini is my least favourite food. I usually HATE it and avoid it at all costs but these were amazing!! Im so glad I gave them a shot. Will definitely become a regular thing in my house 🙂

  • Marilynn Rodriguez says:

    Will try this recipe as soon as the sun comes up!

  • Omg now I can use all my nonna’s zucchini’s from the garden that are as big as babies. Time to fry!

  • Meredith says:

    These are AMAZING! I was not expecting so much flavour.


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