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VEGAN Zucchini Fritters

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.
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Prep Time 35 minutes
Cook Time 12 minutes
Total Time 47 minutes
Servings: 4
Course: Appetizer, Side Dish
Cuisine: American
Calories: 1223
Ingredients Equipment Method Notes

Ingredients
  

  • 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.

Equipment

  • 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

Method
 

  1. Grate the zucchini
  2. 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.
  3. Salt & drain
  4. 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.
  5. Make flax “eggs”
  6. Mix 2 tbsp flaxseed meal with 4 tbsp warm water. Whisk and set aside for 10 minutes to thicken.
  7. Mix dry herbs & crumbs
  8. 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.
  9. Squeeze the zucchini (arm workout, but necessary)
  10. 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.
  11. Finish the batter
  12. 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.
  13. Shape the fritters
  14. 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.

Notes

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).

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.