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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


  • 1 large zucchini or two small zucchini


  • 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


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


  • 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. 


*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