If you’re searching for an effortlessly delicious twist on a classic snack, look no further than Vegan Zucchini Fritters with Garlic & Dill. Crisp on the outside and tender within, these fritters deliver vibrant garden flavors layered with aromatic garlic and fresh herbs in every bite. Whether you’re craving a quick lunch, a family-friendly appetizer, or a satisfying way to use up a bumper crop of zucchini, this recipe is sure to become a repeat request at your table. Let’s jump into the irresistible world of Vegan Zucchini Fritters with Garlic & Dill and discover all the secrets to their crave-worthy flavor and crowd-pleasing texture!
Ingredients You’ll Need
What I love about this recipe is how each ingredient has a meaningful role, coming together to create a fritter that’s bright, flavorful, and satisfying. The ingredients list is simple but purposeful: every item brings its own punch of taste, color, or ideal crispness.
- Zucchini: The star of the show, zucchini offers tenderness, moisture, and a neutral base that soaks up the garlic and dill beautifully.
- Chickpea flour: Essential for binding the mixture and adding protein, chickpea flour keeps these fritters totally plant-based and gives them a subtle savory bite.
- Fresh dill: Sprinkling fragrant, chopped dill into the batter gives the fritters their signature herby brightness.
- Garlic: Minced fresh garlic infuses every bite with that unmistakable bold, aromatic depth we crave.
- Green onions: These add a gentle oniony zing and pop of color, making the fritters visually inviting and even tastier.
- Baking powder: Just a pinch lightens things up, helping the fritters puff slightly as they cook.
- Salt and pepper: The simple but vital duo for well-balanced flavor throughout.
- Olive oil: Use for pan-frying; it gets the edges golden and irresistibly crisp without overpowering the other flavors.
How to Make Vegan Zucchini Fritters with Garlic & Dill
Step 1: Prep Your Zucchini
Start by grating your zucchini. Place the shreds into a clean kitchen towel and squeeze out as much excess moisture as possible. This step is crucial! Too much water leads to soggy fritters, while thoroughly dried zucchini creates the perfect crisp texture we’re after.
Step 2: Mix the Batter
In a large bowl, combine the squeezed zucchini with chickpea flour, fresh dill, garlic, green onions, baking powder, salt, and pepper. Mix everything together until a thick, cohesive batter forms. It might look a little sticky—don’t worry, that’s exactly what you want. If your mixture feels too wet, simply sprinkle in an extra spoonful of chickpea flour.
Step 3: Shape and Sizzle
Heat a generous swirl of olive oil in a large non-stick skillet over medium heat. Scoop heaping tablespoons of the batter and gently drop them into the hot pan, flattening each mound slightly with your spatula. Cook the fritters for a few minutes per side, until deeply golden and crisp on the edges. Work in batches to avoid overcrowding so you get even browning every time.
Step 4: Drain and Cool Slightly
Once your Vegan Zucchini Fritters with Garlic & Dill are perfectly golden, transfer them to a plate lined with paper towels. Let them rest for a minute or two—this keeps them crisp and lets any excess oil drain away before serving.
How to Serve Vegan Zucchini Fritters with Garlic & Dill
Garnishes
Fritters sparkle with the right finishing touches! Top your Vegan Zucchini Fritters with Garlic & Dill with a sprinkle of extra dill, a handful of sliced green onions, or a quick dollop of vegan yogurt. A squeeze of fresh lemon juice really brightens things up and balances the flavors beautifully.
Side Dishes
Pair these fritters with a crisp green salad, a bowl of herbed quinoa, or even a cozy bowl of tomato soup. The mild, herby notes in Vegan Zucchini Fritters with Garlic & Dill complement a colorful array of sides—think roasted potatoes, grilled vegetables, or even a tangy slaw for added crunch.
Creative Ways to Present
Why not turn these fritters into sliders by tucking them into mini buns with lettuce and tomato? Or arrange them artfully on a platter with an herbed dipping sauce for a festive appetizer spread. You can even crumble leftover fritters over grain bowls for extra flavor and crunch. However you serve them, Vegan Zucchini Fritters with Garlic & Dill are always a hit!
Make Ahead and Storage
Storing Leftovers
If you have any fritters left (though that’s a big “if”), pop them into an airtight container and store in the refrigerator for up to three days. They stay surprisingly crispy and reheat beautifully!
Freezing
For longer storage, freeze cooked, cooled fritters in a single layer on a baking sheet. Once solid, transfer to a freezer bag or container. They’ll keep for up to two months and make a fabulous last-minute snack or side dish.
Reheating
Give your fritters new life by reheating them in a skillet over medium heat for a few minutes per side, or pop them in a hot oven until warmed through and crisp again. The air fryer works wonders, too—just a few minutes and they’re as good as fresh!
FAQs
Can I bake these Vegan Zucchini Fritters with Garlic & Dill instead of frying?
Absolutely! Arrange the fritter batter on a parchment-lined baking sheet, brush with a little oil, and bake at 400°F (200°C) for about 20 minutes, flipping halfway through. They’ll be crisp and delicious, with a little less oil.
Do I have to use chickpea flour?
Chickpea flour works best for texture and binding, but you can swap in all-purpose flour or a gluten-free blend if needed. Just keep in mind that the flavor and texture will shift slightly.
How do I keep my fritters from falling apart?
Be sure to squeeze out as much water from your zucchini as possible! Also, make sure your batter is thick; add extra flour if it seems too wet. Letting the fritters cook undisturbed until golden before flipping will help them hold together perfectly.
What can I use instead of dill?
If dill isn’t your favorite, try fresh parsley, cilantro, or even chives for a different twist. Each herb adds its own unique flavor that pairs beautifully with zucchini and garlic.
Can I double the recipe for a party?
Definitely! This recipe scales up with ease. Just work in batches so every Vegan Zucchini Fritter with Garlic & Dill gets the space to crisp up nicely in your pan.
Final Thoughts
If you’re ready to brighten up your next meal or gathering, don’t hesitate to whip up a batch of Vegan Zucchini Fritters with Garlic & Dill. They truly deliver the best in plant-based comfort food—simple, herby, and absolutely irresistible. Give them a go and see just how quickly they disappear!
Print
Vegan Zucchini Fritters with Garlic & Dill Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 10–12 fritters (serves 4 as a side/appetizer) 1x
- Category: Side-dishes
- Method: Frying
- Cuisine: Mediterranean
- Diet: Vegan
Description
Crispy on the outside and tender inside, these vegan zucchini fritters with garlic and dill make a flavorful and healthy snack, side dish, or appetizer. Packed with fresh zucchini, aromatic dill, and a hint of garlic, they come together quickly and are pan-fried for golden perfection—no eggs or dairy needed! Serve them with your favorite dipping sauce for a crowd-pleasing, plant-based treat.
Ingredients
Main Ingredients
- 2 medium zucchini (about 400g), grated
- 1/2 teaspoon salt (for drawing moisture)
- 3 tablespoons chickpea flour (or all-purpose flour for a non-gluten-free version)
- 2 tablespoons cornstarch
- 1 teaspoon baking powder
- 2 cloves garlic, minced
- 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
- 2 spring onions, finely chopped
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt (for seasoning)
To Fry
- 3–4 tablespoons olive oil, for frying
Optional for Serving
- Vegan yogurt or dairy-free sour cream
- Lemon wedges
Instructions
- Prep the Zucchini – Grate the zucchini using a box grater or food processor. Place the zucchini in a clean kitchen towel, sprinkle with 1/2 teaspoon salt, and let it sit for 10 minutes to draw out excess moisture. Then, squeeze the zucchini tightly in the towel to remove as much water as possible.
- Mix the Batter – In a large mixing bowl, combine the squeezed zucchini, chickpea flour, cornstarch, baking powder, minced garlic, dill, spring onions, black pepper, and remaining 1/4 teaspoon salt. Stir until just combined. The mixture should hold together but not be too dry or wet; if needed, add a bit more chickpea flour.
- Heat the Oil – Pour olive oil into a large skillet and heat over medium heat until shimmering.
- Form and Fry Fritters – Scoop a heaping tablespoon of the mixture, shape into a patty, and carefully place in the hot skillet. Flatten gently with a spatula. Cook 3-4 fritters at a time, ensuring not to overcrowd the pan.
- Cook Until Golden – Fry each patty for 3-4 minutes per side, or until golden brown and crisp. Transfer the cooked fritters to a plate lined with paper towels to drain excess oil. Repeat with remaining batter.
- Serve – Serve the zucchini fritters warm, topped with vegan yogurt or sour cream, and a squeeze of lemon if desired.
Notes
- For a gluten-free version, use chickpea flour as suggested.
- You can replace dill with parsley or mint for a different flavor profile.
- Remove as much moisture from the zucchini as possible for crispier fritters.
- Leftovers keep well in the fridge for up to 3 days, and can be reheated in a skillet.
- Serve with your favorite dipping sauce or enjoy on their own!
Nutrition
- Serving Size: 3 fritters
- Calories: 130
- Sugar: 2g
- Sodium: 260mg
- Fat: 6g
- Saturated Fat: 0.9g
- Unsaturated Fat: 5.1g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
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