Vegan Baked Zucchini Fritters

These baked zucchini fritters are the perfect way to use the bounty of summer squash available this season. Using a food processor, these vegan zucchini fritters come together in just 30 minutes and will yield a perfect light summer meal. 

Since starting my own vegetable garden, I often end up with lots of zucchini at the height of the season! Zucchini is super hearty and easy to grow! This means that I am always on the hunt for different ways to cook it.

Lucky for me (and you), zucchini adapts itself to a wide variety of different preparations. In this recipe, it’s grated, seasoned, and cooked up for delightful baked zucchini fritters you’re going to love.

But it doesn’t stop there! Here are more of my favorite ways to serve it! Cook it up into crispy cheesy zucchini chips, stuff it like these tex-mex zucchini boats, bread it for some healthy zucchini fries, or have it alongside this zucchini salad.

Why This Recipe Works

• Flexible ways of serving them. Baked zucchini fritters are perfect for a light lunch with a salad or soup or as an appetizer for a gathering or party.
• Lots of extra zucchini on hand? These vegan fritters are a great way to use up zucchini from your garden in the summertime or take advantage of low prices at the market.
• Flavorful vegan fritters recipe. This naturally vegan recipe is one even your non-veg friends and family will love!!

What Goes Into This Recipe

All you need are a handful of simple ingredients to make the best vegan baked zucchini fritters.

• Onion and garlic: These two aromatics combine to give the fritters a nice foundation of flavor.
• Fresh parsley: Use fresh to really get the earthy, herby, lemon flavors found in parsley.
• Zucchini: Fresh zucchini is the star of the show in these vegan fritters. 
• Baking powder: Contributes to the structure and gives the fritters some volume.
• Flour: Absorbs some of the water but also gives your fritters structure.
• Nutritional yeast: All about more flavor. Nutritional yeast adds umami and ‘cheesy’ flavors to these vegan zucchini fritters.
• Flax meal: This ingredient takes the place of egg and helps hold the fritters together. Plus, it absorbs some of the excess water in the zucchini, keeping them from being overly mushy and wet.
• Sesame seeds: Over the top for an easy garnish.

How To Make Vegan Zucchini Fritters

Let’s look at what goes into making the best vegan zucchini patties!

• 1) Before you get started mixing them up, gather all your ingredients, preheat the oven to 425 degrees F, and lightly oil a baking sheet or line with a piece of parchment paper.
• 2) Combine the onion, zucchini, parsley, and garlic in a food processor and pulse until the ingredients are a uniform minced size. 

• 3) Squeeze the veggie mixture with your hands over the sink to release some of the excess water.
• 4) Transfer the veggies to a large bowl and add baking powder, salt, pepper, flour, nutritional yeast, and flax meal. Mix everything together until all the ingredients are thoroughly combined.

• 5) Wet your hands to lessen the stickiness of the mixture and form into small golf ball-sized pieces. 
• 6) Place each ball on the prepared baking sheet, evenly spread apart, and sprinkle the top of each with a generous amount of sesame seeds.

• 7) Place them in the preheated oven and bake for ten minutes. Then remove the tray from the oven, flip each fritter over and bake for another 10 minutes. 
• 8) They should be crispy and golden brown. You may have to adjust cooking time based on the oven, so give them a check around 8 minutes.
• 9) Serve with a condiment of choice. They are lovely on their own, as an appetizer, or atop a salad.

Expert Tips 

• The zucchini fritter dough is quite sticky. Working with slightly wet hands will make it easier to shape them into uniform balls.
• Use a cookie scoop or tablespoon measure for more even-sized fritters. Not only does this look better but it will also help them cook more evenly.
• Squeeze well. Really put some effort into squeezing the veggies to get as much water as you can out of the fritters. Zucchini contains a great deal of water and not squeezing enough can make your fritters a bit mushy.

FAQs

Store

• Leftovers: If you have leftovers or you make these for your meal prep, store leftover zucchini patties in the refrigerator for up to five days.
• Freezer: Baked zucchini fritters vegan are perfect for freezing. I suggest storing them in a container with a piece of parchment paper in between any layers. This keeps them from sticking together and you can take out just what you need for a meal. Store in the freezer for up to three months.
• Reheat: Lay them out on a baking sheet and heat in a 350° F oven for 10 minutes or until heated through. If frozen, you can thaw them out first or heat them up from frozen by adding additional time.

What Do You Eat with Vegan Fritters?

Serve up vegan zucchini fritters as an appetizer with a flavorful dip or they also make a tasty meal with a salad or soup. Here are a few serving ideas you can use.

• Vegan lemony avocado mayo: Simply combine one-quarter of mashed, ripe avocado with a few tablespoons of vegan mayo, a squeeze of lemon juice, a pinch of sea salt, and pepper.
• Tahini dip: Thin out some tahini with warm water, lemon juice, and fresh garlic.
• Vegan ranch or vegan garlic sauce.
• Salad: They make a great combination served with a Strawberry Kale Salad, a Greek Millet Salad, or this Garbanzo Bean Kale Salad.
• Soup: Not up for a salad, then serve them with a bowl of soup for a complete meal! I really love it with this Vegan Tomato Basil Soup or Vegan Minestrone Soup.

More Zucchini Recipes

• Vegan Zucchini Bread
• Rosemary Zucchini Tart
• Zucchini Basil Soup
• Banana Zucchini Cookies

If you want more zucchini recipes, then check out this round up of 14 Delicious Zucchini Recipes You Need to Try!

Photos by Alfonso Revilla