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!
Author: The Edgy Veg
Recipe type: Appetizer
Cuisine: Vegan
Serves: 2-4 servings
Ingredients
- 4 cups shredded zucchini, packed
- 1 tsp salt
- 3 tbsp aquafaba
- 1 tbsp vegan melted butter + more as needed
- ½ tsp dried parsley
- ¼ tsp dried dill
- ½ tsp onion powder
- ½ tsp garlic powder
- 2 tbsp nutritional yeast
- 1½ tsp baking powder
- ¾ cup unbleached all-purpose flour
- Unsweetened soy or almond milk as needed
- Oil for frying (option to pan fry or deep fry)
Optional dips for vegan zucchini fritters
- Vegan Sour Cream
- Plant-based Ranch
- Tahini Sauce
Instructions
- Shred your zucchini using a box grater and squeeze as much liquid out of it as possible.
- 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).
- Meanwhile, to a small bowl, whisk together aquafaba, 1 tbsp vegan butter, parsley, and dill. Set aside.
- Next, squeeze the zucchini with your hands to get rid of all excess water.
- Put the squeezed zucchini into another bowl.
- To the bowl with zucchini, add garlic powder, onion powder, nutritional yeast, and baking powder. Mix together.
- 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:
- 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.
- 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.
- 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:
- In a deep pan or pot, heat 2 inches of oil to 350F.
- 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.
NOTES
- 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
Recipe by The Edgy Veg at https://www.theedgyveg.com/2020/10/01/vegan-zucchini-fritters/