Vegan Baked Zucchini Fritters

BY : PUBLISHED : August 8th, 2022

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. 

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completed stack of Vegan Baked Zucchini Fritters against a white surface

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, or bread it for some healthy zucchini fries.

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.

ingredients for Vegan Baked Zucchini Fritters measured out and separated on a white surface
  • 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

Why are my zucchini fritters soggy?

Zucchini contains a lot of water and moisture so the key to making sure your zucchini fritters aren’t too soggy is to make sure to squeeze as much water as you can before mixing them up. The dough will be sticky but if it seems overly wet, add a bit more flour to help absorb any excess water they may have.

Why do my fritters fall apart?

There are a few reasons why your fritters don’t hold together very well. To keep this from happening, here are a couple of things to troubleshoot. First, make sure the veggies are chopped into small minced pieces. Second, make sure the ingredients are measured out correctly. Last, if the mixture seems a bit crumbly or won’t stick together to form balls, then you may need additional moisture or flour added to keep them together.

How do you tell if fritters are cooked?

Visually, zucchini fritters are ready when the outside is golden brown and slightly crispy to the touch. If you press down, they should feel firm and spring back when pressed. If pressing them leaves an indentation, then you will want to cook a bit longer.

completed Vegan Baked Zucchini Fritters against a white surface

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.

More Zucchini Recipes

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

completed stack of Vegan Baked Zucchini Fritters against a white surface

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, these vegan zucchini fritters come together in just 30 minutes and will yield a perfect light summer meal. 
5 from 32 votes
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner, Lunch
Cuisine American
Servings 12 fritters
Calories 50 kcal
METHOD Oven
DIET Vegan

Ingredients
  

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

Instructions
 

  • Preheat the oven to 425 degrees F and lightly oil a baking sheet or line with a piece of parchment paper.
  • In a food processor, pulse the onion, garlic, parsley, and zucchini until all are a uniform minced size. Squeeze the veggie mixture with your hands over the sink to release some of the excess water.
  • Transfer veggies to a large bowl and add baking powder, salt, pepper, flour, nutritional yeast, and flax meal and mix together until thoroughly combined.
  • Wet your hands (mixture will be a bit sticky) and form into small golf ball-sized dollops. Place on the 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 the oven, so give them a check around 8 minutes.
  • Serve with a condiment of choice. Lovely on their own, as an appetizer, or atop a salad.

Notes

  • 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.

Nutrition

Calories: 50kcalCarbohydrates: 7gProtein: 2gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 157mgPotassium: 113mgFiber: 1gSugar: 1gVitamin A: 96IUVitamin C: 5mgCalcium: 36mgIron: 1mg
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

Disclaimer: Although plantbasedonabudget.com 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. Plantbasedonabudget.com 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. fireandearthkitchen.com

View all posts by Renee Press

Reader Interactions

Comments

  1. Janaye says

    5 stars
    These look so nutritionally dense and amazing

    • Andrea White says

      Nothing like a nutrition-packed crunchy snack!

  2. Gina H. says

    5 stars
    Such a unique recipe! Can't believe how much I liked it, even though I don't usually go for zucchini. Give it a try!

    • Andrea White says

      It's a yummy one for sure!

  3. Beatriz Buono-Core says

    5 stars
    So good! Yum 🙂

    • Andrea White says

      These fritters certainly hit the spot!

  4. nancy says

    5 stars
    love how crispy these are!

    • Andrea White says

      Right?! So crispy and tasty!

  5. Teodora says

    5 stars
    Yum! I tried them with tahini dip, and it is a perfect combo!

    • Andrea White says

      Love that tahini combo! Sounds incredible!

  6. Choclette says

    5 stars
    I often make courgette fritters as we usually have masses in the summer. But I'm going to try your recipe to make a change next time. Especially like all those sesame seeds.

    • Andrea White says

      The sesame seeds add such a nice touch to the fritters! Hope you enjoy it 🙂

  7. Holly says

    5 stars
    Our garden is overflowing with zucchini so I'm constantly looking for new recipes to try. These fritters were easy and delicious. Thank you!

    • Andrea White says

      It's definitely a fun way to enjoy your zucchinis!

  8. Amy Liu Dong says

    5 stars
    I have never done this with my zucchini. It looks delicious and easy to make. Yum!

    • Andrea White says

      It's a yummy way to enjoy them! So crunchy!

  9. Andrea White says

    5 stars
    Love that how crispy they turned out! So so good!

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