Must Try — VEGAN Zucchini Fritters — Air-Fryer Friendly Recipe

Crispy, herby zucchini fritters that stay perfectly golden in the pan or come out beautifully crunchy in the air-fryer — 100% vegan, and somehow more addictive than they have any right to be.

I make these fritters when I want something light, punchy, and shareable. They feel fancy enough for guests but take less effort than convincing someone to help you with dishes. Ready? Let’s get to the good stuff.

Why you’ll love these Vegan Zucchini Fritters

• They’re 100% vegan but still have that crumbly, slightly salty “feta” bite.
• They fry up crispy thanks to the panko and the careful zucchini squeeze.
• Air-fryer friendly — less oil, less guilt, same crunch.
• Make-ahead friendly — they reheat well and travel great for lunches.

Ever wondered why some fritters fall apart? It almost always comes down to water control. These instructions treat zucchini like a wet little enemy you must conquer — and we conquer it. 

Quick facts (so you can scan and act)

• Prep: 35 minutes
• Cook: 12 minutes (pan frying; air-fryer times below)
• Total: 47 minutes
• Yields: 22–24 fritters
• Serving suggestion: 3–4 fritters per person → serves 6–8 people
• Calories (approx): ~1,223 kcal per batch → ~52–56 kcal per fritter (see breakdown below)

Bold note: This recipe scales easily. Want fewer fritters? Cut everything by half.

Equipment you’ll need

• Box grater (wide holes) or food processor with shredding disc
• Large colander
• Nut milk bag / thin dish towel / mesh produce bag (for squeezing)
• Large mixing bowl
• Measuring cups & spoons, kitchen scale (helpful)
• Large nonstick frying pan or air-fryer basket
• Spatula, parchment-lined plate, paper towels

FYI: A kitchen scale makes portioning easy — I weigh each 2-tablespoon scoop for consistent fritters.

Ingredients (yep — all vegan)

• 1 ½ lb (680 g) zucchini, peel kept on
• 2 tbsp ground flaxseed meal
• ¾ cup (12 g) fresh dill, finely chopped (tough stems removed)
• ¼ cup (4 g) fresh mint, finely chopped
• 4 scallions, thinly sliced
• 2 tsp ground cumin
• ¼ tsp freshly grated nutmeg
• Kosher salt and freshly cracked black pepper
• ⅓ cup (43 g) all-purpose flour (use GF blend + GF panko to make GF)
• 1 cup + 2 tbsp (90 g) panko breadcrumbs (no regular store breadcrumbs)
• ½ cup (75 g) vegan feta, crumbled (or torn vegan cream cheese / tofu feta)
• 3 tbsp olive oil (plus more if pan-frying second batch)
• Flaky sea salt for finishing

For serving (optional): Vegan tzatziki, lemon wedges, avocado slices, or a simple green salad.

Step-by-step for VEGAN Zucchini Fritters

1. Grate the zucchini

Use the wide holes on a box grater or a food-processor shredding disc. Keep the zucchini nub as your handle if you like ergonomic grating.

2. Salt & drain

Toss the grated zucchini in a colander with 1 heaping tsp kosher salt. Let it drain at least 10 minutes (up to a few hours). This draws out the liquid and concentrates flavor.

3. Make flax “eggs”

Mix 2 tbsp flaxseed meal with 4 tbsp warm water. Whisk and set aside for 10 minutes to thicken.

4. Mix dry herbs & crumbs

In a big bowl combine dill, mint, scallions, cumin, nutmeg, ½ tsp kosher salt, lots of cracked pepper, flour, panko, and vegan feta. Stir to combine.

5. Squeeze the zucchini (arm workout, but necessary)

Put the drained zucchini in a nut milk bag or kitchen towel and squeeze over a bowl until you expel most of the water. You may get 360–400 mL of zucchini water for 1½ lb — yes, that much. Repeat squeezing in sections to be thorough.

6. Finish the batter

Add the gelled flax mixture to the herb-flour mix. Break up the squeezed zucchini and fold it in with your hands until you can compress the mixture into compact patties. Don’t overmix — otherwise the zucchini releases more water.

7. Shape the fritters

Scoop ~2 tbsp (25–30 g) portions and compact tightly. Flatten to ~½ inch (1 cm) thick. For smooth edges, cup and rotate each patty to seal.

Pan-frying method (classic)

1. Heat 3 tbsp olive oil in a large nonstick pan over medium-high heat. Test with a drop of water — if it sizzles, you’re ready.
2. Fry patties without overcrowding (12 fritters fit a 12-inch pan). Press lightly once halfway through.
3. Fry 3–4 minutes first side until golden, flip, reduce heat to medium, and cook 2–3 minutes more.
4. Transfer to paper towels, sprinkle with flaky sea salt, and repeat with the rest (add 2–3 tbsp more oil as needed).

Still Hungry, Try It Next recipe :-

Vegan Sesame-Ginger Eggplant Fries

Air-fryer method (less oil, same crunch)

1. Preheat air fryer to 400°F (200°C).
2. Lightly brush or spray each fritter with oil. Place in the basket in a single layer (don’t overcrowd).
3. Cook 10–12 minutes, flip halfway, until golden and crisp. You may need two batches depending on basket size.
4. Finish with flaky sea salt.

IMO: Air-fryer gives a reliably crisp edge with far less oil — great for weeknights. 

Serving & pairing ideas

• Vegan Tzatziki for dipping (cucumber + vegan yogurt + garlic + lemon)
• Fresh lemon wedges to squeeze on top
• Tiny salad or grain bowl — they fit right in
• Pickled onions or chopped tomatoes for acidic contrast

Pro tip: They hold together when you cut with a fork, not when you pull them apart with your hands — so cut, don’t rip.

Storage & reheating

• Fridge: Store in an airtight container up to 3 days.
• Freezer: Flash-freeze on a tray then transfer to a bag for up to 2 months. Reheat directly from frozen in the air-fryer at 375°F (190°C) for 6–8 minutes.
• Reheat: Warm in a skillet over medium heat or air-fryer for a minute or two — they crisp back up fast.

Calorie & nutrition estimate

I ran the numbers so you don’t have to. Using typical calorie values for each ingredient:

• Zucchini (680 g): ~116 kcal
• Flax (2 tbsp): ~74 kcal
• All-purpose flour (43 g): ~157 kcal
• Panko (90 g): ~324 kcal
• Vegan feta (75 g): ~150 kcal
• Olive oil (3 tbsp): ~360 kcal
• Herbs, scallions, spices: ~42 kcal (combined estimate)

Total batch: ~1,223 kcal
Per fritter (if you make 22–24): ~52–56 kcal each
Per serving (3 fritters): ~~156–168 kcal
Per serving (4 fritters): ~~208–224 kcal

Numbers vary depending on your exact vegan feta, panko brand, and how much oil you actually use when frying. Still, these fritters stay lightweight and reasonable — guilt-free noshing.

Still Hungry, Try It Next recipe :-

Vegan Air-Fried Stuffed Mushrooms

Some Common Problems & pro tips

• Fritters fall apart? You left too much water in the zucchini. Squeeze until almost dry.
• Not crispy enough? Add a little extra panko or fry at a slightly higher heat (watch closely).
• Want gluten-free? Use a GF all-purpose flour with xanthan gum, GF panko, and increase flax to 2½ tbsp with 5 tbsp warm water.
• No vegan feta? Try crumbled vegan cream cheese or tofu feta — both work well.

My Final thoughts

These Vegan Zucchini Fritters feel like a little kitchen victory. They taste fresh, they travel well, and they make you look like you know what you’re doing — even if you made them between emails. Serve them with tzatziki, lemon, or plain smug satisfaction.

So — will you pan-fry or air-fry? (I won’t judge either way, but I’ll admit the air-fryer is my lazy-weeknight hero.) Go on, make a batch, and then tell me: how many did you actually eat in one sitting?