Mama’s Vegan Zucchini Fritters

It seems like every summer for my whole life, my mom was standing at the stove frying up zucchini fritters. But as a kid with an aversion to vegetables, I didn’t eat them. In my teen years I developed a taste for the batter, abandoning the zucchini at the edge of my plate, a napkin or Daisy’s dog food dish.

Then one miraculous day, I decided I LOVED these little fritters! And zucchini became my friend, and another vegetable I would eat!

Well, I have been vegan for over 11 years now and after all the talking about making Mama’s fritters, I finally did it. Mama is happy, because she was wondering when I was going to get around to it! (Out-loud wondering, like every time we talked.)

I really missed these little guys!

While I was doing zucchini fritter research, every recipe I came across used shredded zucchini with other shredded ingredients. Never a whole slice. So this makes them extra special! And extra delicious!

Using a whole slice focuses on flavor of the zuke! I mean, we all toss them into a soup or a saute, but here they are the real star of the show!

If all you can find is small zucchini, because you have to buy them, and you don’t have zucchini-giving neighbors, then I recommend slicing them on the bias, which means at an angle, to create more surface area and make the slices bigger.

Zucchini Fritters Are:

Easy to make

Delicious

A great appetizer!

If you make these it would mean so much to me. What would mean even more? Leave a comment and tell me about it! Tag me on Instagram too!

I love when we share the vegan love!

Happy Cooking!

Mama’s Zucchini Fritters

You will be sitting at the edge of your garden waiting for more zukes to grow once you try this recipe. It's easy and delicious!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Appetizer
Cuisine Italian
Servings 4

Ingredients
  

  • 1 large zucchini or two small zucchini

Dry

  • 1 cup all-purpose unbleached flour
  • 2 tablespoon grated vegan parmesan cheese or 1 tablespoon Nutritional Yeast
  • 1 teaspoon dried parsley
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder granulated onion powder is best
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • ¼ teaspoon black pepper

Wet

  • 1 cup + 2 tbs almond milk
  • good quality extra virgin olive oil for frying

Instructions
 

  • Slice zucchini round or “on the bias,” (especially if you have smaller zucchini) about a ¼ of an inch thick.  Set aside. 
  • In a bowl add flour, seasonings, cheese (or nutritional yeast), baking powder, salt and pepper and whisk thoroughly.  Slowly pour in the almond milk as you whisk continuously to be sure to prevent clumping, you may need 2 extra tablespoons of milk to get the right consistency. The batter should be thick, but pourable, like cake batter. 
  • Coat the bottom of a non-stick pan with olive oil, and heat over medium to medium high heat. You can test the oil by dropping a small amount (dime size) of the batter into the pan to see if it starts to cook right away. 
  • When the pan is ready, use a fork (I strongly suggest not using fingers to batter and transfer, it will be a disaster, trust me), dip one zucchini slice at a time into the batter and, holding the bowl over the pan, place the zucchini slice into the oil.  Repeat with 4-5 zucchini at a time (don’t overcrowd the pan to make it easier to flip) and cook on each side 2-3 minutes.  You want fritters to turn a nice golden color. 
  • When golden, remove from pan and place on a plate lined with a paper towel.  Repeat with the rest of the zucchini adding oil when the pan becomes dry, until all fritters are cooked. 

Notes

*If the batter becomes too thick while cooking, you can add a tablespoon or two of water and whisk thoroughly as needed. 
*The batter should form a halo of batter around the zucchini slice when it enters the pan, this extra batter cooked around the outside of the fritter makes them extra yummy!
*I tried and tasted and had tasted both versions – with Violife Parmesan cheese and nutritional yeast – I liked both versions equally, but my taster liked the parm one better!
*I haven’t tested these with a GF batter, but I imagine that you can use chickpea flour here too!  Let me know if you tried a GF version in the comments and I will update with your results!  
Keyword Fritters, Summer, Zucchini

6 thoughts on “Mama’s Vegan Zucchini Fritters

  1. Great yummy recipe! Good cold too for left overs! I had enough better for three zucchinis. YUM!

  2. Mama’s Zucchini Fritters were easy to make and unbelievably delicious. I was completely out of parsley so I substituted dried cilantro. Even my husband raved about them. The batter is light and compliments all the seasonings and flavors. Putting this on my “make again list”!

  3. Easy and fun to make! We enjoyed them as a side dish with dinner and then cold with breakfast the next morning. Thanks for the delicious recipe!

    1. Allison, I am so glad you enjoyed making and eating zucchini fritters! I’m glad I’m not the only one that has them with (for) breakfast! Thank you for reading and commenting! <3

Leave a Reply