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Stack of vegan zucchini fritters with sour cream

Vegan Zucchini Fritters

These warm and zesty vegan zucchini fritters!  Made in just 20 minutes, they make the perfect breakfast, lunch, or dinner. Top with vegan sour cream and fresh green onions for a simple and delicious meal. 
3.6 from 10 votes
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Prep Time: 15 minutes
Cook Time: 5 minutes
Servings: 10 fritters
Calories: 136kcal
Author: Sarah McMinn

Ingredients

Instructions

  • In a food processor with your shredder attachment, shred the zucchini. Alternatively, you can use a handheld shredder. Using a cheesecloth or a fine-mesh strainer, squeeze any excess liquid out of the zucchini.
  • Transfer the zucchini into a large bowl and add the remaining ingredients EXCEPT the cooking oil. Mix together until you have a uniform batter. Taste and adjust seasoning.
  • Heat oil over medium heat in a large nonstick sauté pan. Once the oil is hot, scoop fritter batter, ¼ cup at a time, onto the hot oil and flatten into a fritter that is about 3" around. Sauté for 3-4 minutes per side, until edges are crispy brown and the zucchini is cooked all the way through. Repeat until all the batter is used.
  • Serve immediately with vegan sour cream and extra green onions. Serve with soup or salad.

Video

Notes

Serving and Storing - Serve these zucchini pancakes with vegan sour cream and green onions These vegan fritters make a great breakfast, lunch, or even dinner. Serve with a side salad or bowl of soup. Once cooked, zucchini fritters should be eaten immediately or they will get soggy. Any uncooked batter can be stored in an airtight container in the refrigerator for up to 3 days. When ready to serve, follow the cooking instructions above.
 

Nutrition

Calories: 136kcal | Carbohydrates: 10g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Sodium: 50mg | Potassium: 225mg | Fiber: 1g | Sugar: 1g | Vitamin A: 149IU | Vitamin C: 10mg | Calcium: 67mg | Iron: 1mg