Easy Vegan Zucchini Fritters (Super Crispy!)

These easy vegan zucchini fritters are crispy on the outside, tender in the middle, and packed with fresh zucchini flavor. They’re a delicious way to use up summer zucchini and can be pan fried, baked, or air fried. Serve them with vegan sour cream, plant-based yogurt, lemon wedges, or your favorite dipping sauce for an easy appetizer, side dish, or light meal.

Every summer, we reach that point where zucchini starts showing up everywhere. Gardens explode with it, neighbors leave it on your doorstep, and farmers markets are practically giving it away. While I’ll never get tired of my Easy Vegan Zucchini Bread, if you’re looking for a way to put that zucchini to use in something more savory, zucchini fritters are perfect. They’re crispy, savory, and ridiculously satisfying, especially when you pair them with a tasty sauce or topping.

Why These Zucchini Fritters Are Impossibly Delicious

Perfectly crispy edges: The thinner edges get extra crispy when pan-fried. YUM!
Tender inside: While the outside is getting crispy, the insides have that tender zucchini goodness.
Easy to customize: Pan-fry, bake, or air fry depending on what works best for you. And then go to town with your toppings!
Perfect when your garden is overflowing with zucchini: A delicious way to use up summer zucchini.

Ingredients for Zucchini Fritters

Zucchini: About 4 medium zucchini. No need to peel them since you’ll be grating them anyway.
Salt and pepper: Some salt to draw excess moisture out of the zucchini and the rest for seasoning.
Ground flax or chia: Acts as the vegan binder, instead of egg.
Warm water: To thicken the flax or chia mixture.
All-purpose flour: Another addition that helps hold everything together.
Baking powder: Gives the fritters a lighter texture in the middle.
Garlic powder: Adds savory flavor.
Green onions: For freshness and a mild onion flavor.
Light oil: Canola or vegetable oil work well.
For serving: Vegan sour cream or plain vegan yogurt, lemon wedges, or dipping sauce.

How to Make Zucchini Fritters

Grate and Salt the Zucchini: Wash the zucchini and trim the ends. Grate using the large holes of a box grater or a food processor attachment. Transfer the zucchini to a large bowl and toss with the salt. Let sit for 10 minutes.

Squeezing liquid from zucchini wrapped in cheesecloth.

Squeeze the Zucchini: Transfer the zucchini to a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. Really wring it out well. The drier the zucchini, the crispier the fritters.

Make the Flax Egg: Mix together the ground flax or chia with the warm water and let thicken.

Stirring zucchini fritter mixture in bowl.

Mix the Batter: In a large bowl, whisk together the flour, baking powder, garlic powder, salt, and black pepper. Add the squeezed zucchini, flax mixture, and green onions. Stir to combine. The mixture should feel moist and sticky, but not runny. If needed, add another tablespoon or two of flour.

Cook the Fritters: Heat oil in a large skillet over medium heat. Scoop about ⅓ cup of batter per fritter for large fritters, or 2 tablespoons for mini fritters. Gently flatten with a spatula. Cook for 4 to 6 minutes per side. Transfer to a paper towel-lined plate and repeat with the remaining batter.

Plate of zucchini fritters with lemon wedges.

Serve: Serve warm with vegan sour cream, yogurt, lemon wedges, or your favorite dipping sauce.

Tips and Variations

Don’t skip salting the zucchini: Salting helps draw out moisture before squeezing, which is one of the keys to getting crispy fritters instead of soft ones.
Squeeze more than you think you need to: The most important zucchini fritter secret is to squeeze the zucchini REALLY well. Then squeeze it again. The difference between soggy fritters and crispy fritters comes down to removing as much moisture as possible.
Don’t overcrowd the pan: Another key to crispy fritters! Cook in batches so the fritters fry instead of steam.
Embrace rustic shapes: Craggly, uneven edges get extra crispy, which is exactly what you want in a fritter.
Make them gluten-free: Use a good 1:1 gluten-free flour blend.

Plate of vegan zucchini fritters with two forks.

Additional Cooking Methods

Oven: Preheat your oven to 400°F (200°C). Place the fritters on a parchment-lined baking sheet and bake for 20 to 25 minutes, flipping halfway through, until browned and cooked through.

Air fryer: Preheat your air fryer to 375°F (190°C). Spray the basket lightly with oil and air fry for 10 to 12 minutes, flipping halfway through, until crispy and golden.

Perfect Pairings With Zucchini Fritters

Sauces:

Serve with:

Zucchini fritter topped with vegan sour cream, cut in half.

Storage and Reheating

Fridge: Store leftover zucchini fritters in an airtight container in the fridge for up to 3 days.
Freezer: Freeze in a single layer until solid, then transfer to a freezer-safe container for up to 3 months.
Reheating: Reheat in the oven, air fryer, or a skillet until hot and crispy again.