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
Scale
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
