Zucchini Fritters
These vegan zucchini fritters are not only dairy-free and egg-free but also gluten-free – a perfect option for anyone with dietary needs or simply craving a wholesome, satisfying meal. Made with chickpea flour instead of traditional binders, they also offer extra protein and hold together beautifully. Inspired by the Greek Kolokithokeftedes, these zucchini fritters are herby, fresh, crispy on the outside, tender on the inside, and full of flavor. Enjoy them as a main, a side, or a protein-rich snack – ideal for quick, easy, and plant-forward cooking.
Vegan Zucchini Fritters: Crispy Outside, Tender Inside
These vegan zucchini fritters might be your new go to, if you are looking for a quick and easy meal that is not only dairy-free and egg-free but also gluten-free.
The fritters come out crispy on the outside, tender in the middle and full of herby, savoury flavour – all without potatoes, cheese or complicated prep.
Chickpea flour replaces traditional flour and eggs and helps the fritters hold together naturally and adds extra plant-based protein.
As a main, side dish or protein rich snack these fritters are an easy addition to your plant-based kitchen – quick to make, free from common allergens and made with real, simple ingredients.
Inspired by Kolokithokeftedes – the Greek Original
My zucchini fritters have evolved over the years through lots of trial and error – simplified, refined, and perfected. Funny enough, they now turn out even better than the earlier versions I made with eggs.
The inspiration? A trip to Crete, where I first tried Kolokithokeftedes – traditional Greek zucchini fritters made with eggs, feta, and loads of fresh herbs. Since going vegan I’ve adapted the recipe without sacrificing taste: they’re still herby, juicy, crispy and aromatic – just plant-based and even easier to make.
What You’ll Need
If you’ve ever wondered about an egg substitute for zucchini fritters or how to make zucchini fritters without egg, you’ll be happy to know that you only need a few simple ingredients:
- Zucchini
- Salt
- Onion
- Garlic
- Chickpea flour (no wheat flour!)
- Baking powder – helps make the zucchini fritters light and airy
- Fresh herbs – dill and mint are classic, but parsley, cilantro or even frozen herb mixes work well
- Black pepper
How to Make Them
These fritters are a staple in my kitchen – healthy, satisfying and incredibly easy to make. So, how to make zucchini fritters stick together? First, the key step is to draw out the excess moisture from the zucchini.
Salt the grated zucchini generously and let it sit for a while, then squeeze out the liquid thoroughly. I used to do this by hand, but a clean dish towel makes it quicker and more efficient – just like when making tzatziki or these czech potato pancakes.
The second key step is the chickpea flour: once you mix all the ingredients, let the batter rest for a bit. This gives the chickpea flour time to absorb moisture and fully develop its binding power.
Then simply shape the batter into fritters and fry until golden brown.
What to Eat with Zucchini Fritters
These zucchini fritters are absolutely fantastic all on their own — crispy, flavorful, and satisfying. But if you want to mix things up, they also pair wonderfully with simple sides like:
- Rice
- Roasted potatoes (with parsley, like we eat them in Austria as “Petersilerdäpfeln” , or I also love to fry them with sesam seeds, mmmh
- Austrian potato salad
- Dips like oil-free hummus, cashew sour cream, vegan tzatziki sauce, or a fresh vegetable raita add a nice touch
- For a bit of a Mediterranean vibe, serve with vegan almond cheese or other Greek dishes like Spanakorizo (spinach rice) or Spanakopita (spinach pie)
Whether you enjoy them warm or cold, for lunch, dinner, or a protein-rich snack, these vegan, gluten-free zucchini fritters fit perfectly into everyday plant-based cooking.
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Easy Vegan Zucchini Fritters (Gluten-Free, with Chickpea Flour)
Equipment
- garlic press *)
- spatula *)
Ingredients
- 1 kg zucchini
- 1 onion
- 4 cloves garlic
- 110 g chickpea flour approx., depending on the water content of the zucchinis and how well you squeeze them. I buy “Gram Flour” in Asian supermarkets which is similar and very cheap.
- 3 tbsp herbs finely chopped, e.g. dill and mint, but also parsley, chives and/or coriander. You can also use a frozen herb mix.
- 1 tsp salt for salting the zucchinis
- 3/4 tsp salt for the batter
- black pepper according to taste
- 15 gram baking powder
- 8 tbsp olive oil approx., for frying
Instructions
- Cut off the ends of the zucchinis and roughly grate the zucchinis (at this point I bless my food processor).
- Mix the grated zucchinis in the bowl with 1 tsp salt and leave to stand for about 15 minutes.
- Meanwhile, peel the onion and garlic, finely chop the onion and finely chop the herbs.
- Then place the grated and salted zucchinis on a clean kitchen towel and squeeze out the excess water.
- Put the squeezed zucchinis back into the bowl and add all the other ingredients, i.e. onion, garlic cloves (press directly into the batter using a garlic press), herbs, chickpea flour, salt, pepper and baking powder. Mix well (by using your hands) and leave to stand for about 5 minutes.
- Heat a bit of olive oil (do not use everything at once!) in a shallow pan over a medium heat and add a “dollop” (approx. 1 heaped tablespoon) of batter for each zucchini fritter. Flatten with a spatula. Fry on both sides until brown and crispy.
Video
Notes
- The quantity of 1 kg zucchinis makes approx. 10 to 12 zucchini fritters, depending on how large you prepare them.
- With a dip and potatoes, for example, this is a main course for 3 to 4 people. I provide some suggestions for you above in the post, in the last chapter.
- Best served fresh from the pan. But I also love them cold as a snack between meals.