Sesame Zucchini Fritters

BY : PUBLISHED : August 7th, 2013 UPDATED: August 5th, 2022

These zucchini fritters are the perfect way to use the bounty of summer squash available this season. If you have a food processor they come together in no time at all and are naturally vegan and gluten-free.  Simply gather your ingredients, process, add dry ingredients, and form into balls. Sprinkle with sesame seeds and pop them in the oven. Twenty minutes later crispy orbs of zucchini delight will emerge, ready to be dipped in any number of sauces or condiments. My personal favorite is a lemony avocado mayo. Simply combine ¼ of a ripe avocado, mashed, with a few tablespoons of vegan mayo and a squeeze of lemon juice. A pinch of sea salt and pepper and you have yourself a perfect light summer meal. Enjoy!

Sesame zucchini fritters in a small brown bowl.

Sesame zucchini fritters in a small brown bowl.

Vegan Baked Zucchini Fritters

Renee Press
These baked zucchini fritters are the perfect way to use the bounty of summer squash available this season. Using a food processor vegan zucchini fritters come together in no time at all and you have yourself a perfect light summer meal. 
5 from 2 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner, Lunch
Cuisine American
Servings 12 fritters
Calories 55 kcal
DIET Vegan


  • 2 small zucchini,
  • 1 small onion
  • 1 clove garlic
  • 2 Tablespoons of fresh parsley
  • ¼ teaspoon of baking powder
  • ¾ teaspoon of salt
  • ¼ teaspoon of black pepper
  • ½-3/4 cups of rice flour, or more as needed
  • ¼ cup of nutritional yeast
  • 3 Tablespoons of flax meal
  • 3 Tablespoons of sesame seeds


  • Preheat oven to 425 degrees and lightly oil baking sheet, or line with a piece of parchment paper.
  • In a food processor, process onion, garlic, parsley and zucchini until all are a uniform size. Squeeze veggie mixture with your hands over sink to release some of the excess water.
  • Transfer veggies to a large bowl and add all the dry ingredients, baking powder through flax meal. Stir well.
  • Wet your hands (mixture will be a bit sticky) and form into small golf ball sized dallops. Place on baking sheet evenly spread apart, and sprinkle the top of each with a generous amount of sesame seeds.
  • Bake for 10 minutes then remove from oven, flip them over and bake for another 10 minutes until crispy and golden brown. You may have to adjust cooking time based on oven, so give them a check around 8 minutes.
  • Serve with a simple lemony avocado mayo (see above) or any condiment of choice. Lovely on their own, as an appetizer, or atop a salad.


  • 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.


Calories: 55kcalCarbohydrates: 8gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 157mgPotassium: 112mgFiber: 1gSugar: 1gVitamin A: 96IUVitamin C: 5mgCalcium: 36mgIron: 1mg
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Disclaimer: Although attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

About Renee Press

Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone.

View all posts by Renee Press

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