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    Home » Recipes » Vegan Recipes

    Vegan Crispy Zucchini Fritters

    Published: Jul 28, 2019 · Modified: Apr 19, 2023 by Dianne · This post may contain affiliate links

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    Stack of Crispy Zucchini Fritters from Vegan Comfort Cooking with text overlay

    These Quick and Crispy Zucchini Fritters from Vegan Comfort Cooking by Melanie McDonald are super simple and easy to make. Top them with Avocado Crema for the ultimate snack or appetizer! These zucchini patties are dairy-free and gluten-free.

    Vegan Comfort Cooking by Melanie McDonald

    Vegan Comfort Cooking

    I’m super excited to share my friend Melanie’s new book with you today! Vegan Comfort Cooking is full of, you guessed it, vegan comfort food recipes.

    There can sometimes be a misconception that vegan food is bland and tasteless. Mel puts that fallacy to rest with this cookbook. It’s full of deliciously flavorful dish that will warm you, body and soul.

    zucchini fritters with avocado cream on plate from above

    Many of Mel’s recipes are for veganized comfort food classics. These are all dishes that will please just about anyone at your dinner table, as nothing is too foreign for omnivores.  Veganized classics include such dishes as “I Can’t Believe It’s Vegan” Roasted Garlic Alfredo, Sweet and Smoky “Meatloaf”, Next-Level Mushroom Lasagna, and Dreamy Baked Berry Cheesecake.

    Mel is English, so she’s also included veganized version of British classics, such as Shepherdless Pie with Root Veg Mash, Jam-tastic Victoria Sponge Cake, and Sinfully Sticky Toffee Pudding.

    The dishes in this cookbook will take you all the way from breakfast through snack time, dinner, and dessert. Start your day with Black Forest Breakfast Crepes or Legit English Muffins, have a Cauli-Power Burger for lunch, and munch on Down ‘n’ Dirty Taco Fries. Then make Awesomely Easy Potato Tacos for dinner and follow them up with Ultra Decadent Peanut Butter Ice-Cream Cake.

    dipping a zucchini fritter in avocado crema

    Chapters in Vegan Comfort Cooking include:

    • First, We Brunch
    • Indulge Yourself
    • The Munchies
    • Sweet Talk
    • Bits & Bobs
    zucchini, onion, lemon, garlic, spices, chickpea flour

    Quick and Crispy Zucchini Fritters with Avocado Crema

    The first recipe I made from the book was Quick and Crispy Zucchini Fritters. It’s summertime, and zucchini is in abundance at the farmers market. Plus, I really wanted to try Mel’s Avocado Crema!

    shredded zucchini in food processor

    These little zucchini patties come together in a flash and they’re really easy to make. I used my food processor to grate the vegetables, which only takes a few seconds. There’s a little bit of hands-off time while the zucchini sits, but after that, you simply mix the ingredients together and then get cooking! Don't skip the salting step of the recipe. It's important for draining excess liquid off the zucchini, and if it's too wet, the fritters won't stick together.

    zucchini in colander

    The patties can be fried or baked. I chose the baking option, and they baked up perfect. The Avocado Crema only takes a few minutes to whip together while the fritters are cooking. Mel's recipe says it makes 8 fritters, but I actually got 12 out of the mixture.

    These fritters make a great snack, but they’re also a terrific side dish. I was tempted to make large patties out of the mixture and serve them on a bun as a veggie burger. Maybe next time!

    making zucchini fritters

    If you’re looking for comforting vegan recipes and veganized versions of old family favorites, this is the book for you!

    Crispy Zucchini Fritters from Vegan Comfort Cooking
    plate of zucchini fritters square

    Quick and Crispy Zucchini Fritters with Avocado Crema

    Melanie McDonald
    These fritters are super simple and easy to make. They’re crispy on the outside and moist but not soggy on the inside. They make great party food, appetizers or snacks and are also perfect for a more substantial dinner with salad, or in a bun in place of a burger. No matter how you stack them, though, one thing is certain: When it comes to crispy fritters straight from the pan, just one is not enough!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 40 minutes mins
    Cook Time 25 minutes mins
    Course Appetizer, Snack
    Cuisine American
    Servings 8 Fritters
    Calories 96 kcal

    Ingredients
      

    Fritters

    • 3 medium zucchini
    • 1 medium onion
    • 1½ teaspoon (8 g) salt
    • ½ teaspoon ground cumin
    • 1 teaspoon dried oregano
    • 1 teaspoon dried thyme
    • 3 cloves garlic finely chopped
    • 2 tablespoon (14 g) ground flaxseeds
    • Zest of 1 small lemon (reserve the rest of the lemon for the crema)
    • 1½ cups (138 g) garbanzo bean flour
    • 1½ teaspoon (6 g) baking powder
    • ½ teaspoon red pepper flakes (optional)
    • Olive or vegetable oil for pan

    Avocado Crema

    • 1 medium avocado
    • 3 tablespoon (45 ml) fresh lemon juice
    • 1 clove garlic
    • 1 teaspoon sriracha or other hot sauce
    • 2 teaspoon (10 ml) white wine vinegar
    • 5 tablespoon (75 ml) water
    • 2 tablespoon (30 ml) olive oil (optional)
    • Salt

    Instructions
     

    • To prepare the fritters, grate the zucchini and onion. If you have a food processor, use the grating attachment to do this, which makes it really quick and easy. Transfer to a bowl, sprinkle with the salt, stir really well and leave for at least 30 minutes; longer is okay.
    • Transfer the mixture to a large sieve or colander and use clean hands to press out the water; alternatively, wrap in a clean dish towel and wring out the water. It is important to get as much water out as possible.
    • Return the mixture to the bowl. Add the cumin, oregano, thyme, garlic, flaxseeds, lemon zest, garbanzo flour, baking powder and red pepper flakes (if using). Stir together really well so everything is distributed well and you cannot see any dry flour. It will be a very stiff batter. Leave it to rest for 10 minutes. During this time, it will loosen up a little.
    • Heat a griddle or large skillet over medium heat. Grease with a little oil if it’s not nonstick. Once it’s hot, give the batter a quick stir, and then add it to the pan, using around ⅓ cup (80 mper fritter and leaving about 2 inches (5 caround each one. Use a spoon to flatten the fritters to about ½ inch (1.3 cthick and allow to cook for about 7 minutes each side, or until golden brown. Serve them immediately or keep warm in the oven on its lowest setting while you finish cooking the rest.
    • You can also bake the fritters in a preheated 400°F (200°C) oven. Line a baking sheet with parchment paper and drop the mixture onto it in roughly ⅓-cup (80-mamounts; then flatten them to about ½ inch (1.3 cthick. Bake for 10 to 15 minutes, flip them and then bake for an additional 10 minutes.
    • To prepare the avocado crema, cut the avocado in half. Remove the pit and scoop out the flesh into a blender or food processor. Add all the other crema ingredients except the salt and blend until completely smooth. Season with salt to taste. You can adjust the thickness by adding a little more or less water. The olive oil is an optional addition. It makes the crema glossier, but you can easily omit it and add 1 to 2 tablespoons (15 to 30 mof extra water instead.
    • Serve the hot fritters with a generous dollop of avocado crema.
    • Leftover fritters keep well for up to 5 days in the fridge. They also freeze really well. They can be reheated in a skillet over medium heat or in the oven. They are also surprisingly good cold! The crema will keep in a sealed container in the fridge for 2 to 3 days.
    • tip: Enjoy leftover crema as a dip with chips, with tacos, burritos, veggie burgers and sandwiches or thin it out with a little more water or a drop of white wine vinegar to make a great salad dressing!

    Notes

    Tip: Enjoy leftover crema as a dip with chips, with tacos, burritos, veggie burgers and sandwiches or thin it out with a little more water or a drop of white wine vinegar to make a great salad dressing!
     
    Reprinted with permission from Vegan Comfort Cooking by Melanie McDonald, Page Street Publishing Co. 2019.
    Calories: 96kcal
    Tried this recipe?Tag @diannewenz on Instagram!
    plate of zucchini fritters square

    Other zucchini recipes you might enjoy include:

    • Vegan Cheese and Zucchini Pinwheels
    • Chocolate Chip Zucchini Bread
    • Peanutty Pad Thai Zoodles
    • Lemon Poppy Zucchini Muffins

    Other recipes from Vegan Comfort Cooking include:

    • Smashed Salt and Vinegar Potatoes
    • Drool-Worthy Cinnamon Donuts
    • Roasted Garlic Alfredo Sauce
    • Smoky Tomato and White Bean Soup
    • Berry Good Breakfast Cake
    zucchini fritters
    « Potluck-Worthy Brown Rice Salad
    Raw Vegan Kale Slaw »

    About Dianne

    Dianne Wenz is a Certified Holistic Health Coach, Vegan Lifestyle Coach, Plant-Based Diet Nutrition Specialist, and Plant-Based Chef, as well as the author of Truly Healthy Vegan Cookbook.

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    Reader Interactions

    Comments

    1. Chef biraj

      July 28, 2019 at 1:45 pm

      5 stars
      It is amazing, one of the best healthy snacks recipe. I just look for this. The food picture is great and also it enhances the attract your food recipe. I must try this.
      Thanks for the sharing your delicious recipe.

    2. mary beth barlow

      July 29, 2019 at 2:08 pm

      I recently started working my way through Melanie's "Vegan Comfort Food" and I can already tell you that this IS my favorite Vegan cookbook. I have loved everything that I have made so far and am really looking forward to making just about everything in this book. I am a long time cookbook collector and have countless vegan cookbooks but, this one is very special!

    3. Susan

      July 29, 2019 at 2:31 pm

      My favorite vegan comfort food is mashed potatoes, but maybe I need to get out of my comfort zone and try these fritters. They look tasty

    4. Dianne

      July 29, 2019 at 2:41 pm

      I hope you enjoy them, Susan!

    5. Dianne

      July 29, 2019 at 2:42 pm

      I'm so glad you've been enjoying Mel's book, Mary Beth!

    6. Dianne

      July 29, 2019 at 2:42 pm

      Thank you! I hope you enjoy it!

    7. Karen D

      August 01, 2019 at 8:05 am

      I make a great shepherd-less pie with seitan

    8. Rachael

      August 02, 2019 at 3:40 am

      Favorite vegan comfort food is definitely Mac and cheese! I’d love to win this book to give my son and his girlfriend who recently made the transition to fully vegan too!

    9. NANCY

      August 04, 2019 at 9:16 pm

      5 stars
      I am not sure if I have one but those zucchini fritters are looking like a great contender. Thanks for the chance.

    10. Cassandra D

      August 04, 2019 at 11:14 pm

      5 stars
      Butternut Squash Mac & Cheese.

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    Hi! I'm Dianne Wenz, a National Board Certified Health and Wellness Coach. I empower my clients to build new habits so they can reach their healthy living goals. I love to show others how easy it is to live a vegan lifestyle as well as how to cook deliciously easy plant-based meals. Contact me today to learn more and to schedule a complimentary breakthrough session!

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