Crispy Zucchini Fritters Recipe

I created zucchini fritters that belong in Veggie Side Recipes, are vegan, gluten-free, and dairy-free, and include one surprising pantry ingredient that makes them stand out.

I love a fritter that crunches the minute you bite it, and these Crispy Zucchini Fritters do just that. With grated zucchinis and a little chickpea flour to hold things together they turn out golden and oddly addictive, the kind you pretend you only made for guests.

I threw them together on a weeknight once and they became an instant favorite, perfect for Quick Tasty Dinners yet also slipping right into my rotation of Veggie Side Recipes. They’re simple, a little bit cheeky, and you’ll find yourself making them more often than you planned.

Ingredients

• Adds moisture and mild sweetness it’s high in fiber and vitamin C
• Boosts protein and fiber, binds fritters, gives nutty, slightly earthy flavor
• Sweet, savory bite and aromatic depth, add a little natural sugar
• Punchy umami, small amount goes a long way, adds warmth
• Egg give protein, binds and helps crisp edges, flax adds fiber
• Extra crunch, light airy texture, helps absorb excess moisture
• Adds richness and healthy monounsaturated fats, subtle savory flavor
• Bright herb, fresh flavor, adds color and small amounts of vitamins
• Cheesy savory notes, adds B vitamins and umami without dairy

Ingredient Quantities

• 3 medium zucchinis (about 1 1/2 lb / 700 g), grated
• 1 teaspoon fine salt
• 1 small yellow onion, finely grated or chopped (about 1/2 cup)
• 2 cloves garlic, minced
• 1/2 cup chickpea flour (or 1/2 cup all purpose flour or gf blend)
• 2 tablespoons cornstarch or tapioca starch
• 1/2 teaspoon baking powder (optional)
• 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water) or 1 large egg
• 1/4 cup gluten free panko or regular panko breadcrumbs (optional for extra crunch)
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon smoked paprika (or 1/4 teaspoon cayenne, optional)
• 3 tablespoons olive oil or avocado oil
• 1-2 tablespoons nutritional yeast (optional, for cheesy flavor)
• Lemon wedges, for serving (optional)

How to Make this

1. Grate the zucchinis into a bowl, sprinkle the 1 teaspoon salt, toss and let sit 10 to 15 minutes so they release water.

2. Wrap the zucchini in a clean dish towel or cheesecloth and squeeze out as much liquid as you can, you want it pretty dry. Transfer the drained zucchini to a large mixing bowl.

3. Make the flax egg if vegan by mixing 1 tablespoon ground flaxseed with 3 tablespoons water, let sit 5 minutes until gelled. Or use 1 large egg, either works.

4. Add the grated onion, minced garlic, the flax egg or regular egg, 1 tablespoon of the olive or avocado oil and the nutritional yeast if using to the zucchini and stir to combine.

5. In a separate bowl whisk together 1/2 cup chickpea flour (or 1/2 cup all purpose or gf blend), 2 tablespoons cornstarch or tapioca starch, 1/2 teaspoon baking powder if using, 1/4 cup chopped parsley, 1/2 teaspoon black pepper, and 1/2 teaspoon smoked paprika or 1/4 teaspoon cayenne if you want heat. Stir in the 1/4 cup panko now if you want extra crunch, or save it for coating.

6. Add the dry mix to the zucchini mixture and fold until everything is just combined. If it seems too wet add a little more chickpea flour or cornstarch, if too dry add a splash of water. The batter should hold together when pressed.

7. Form the mixture into patties about 2 to 3 inches across, pressing them firmly. If using extra panko for a crust, press the edges into it now.

8. To pan fry heat the remaining 1 to 2 tablespoons oil in a skillet over medium heat and cook the fritters 3 to 4 minutes per side until golden and crisp. For an air fryer preheat to 380 F, spray or brush patties lightly with oil and air fry 10 to 12 minutes, flip halfway. To bake preheat oven to 425 F, brush or spray patties with oil, bake 15 to 20 minutes flipping once until golden.

9. Serve warm with lemon wedges and your favorite dip. Theyre great hot or at room temp, and you can tweak seasonings to taste.

Equipment Needed

1. Box grater or food processor with shredding disk, either works
2. Large mixing bowl
3. Clean dish towel or cheesecloth to squeeze out the moisture
4. Measuring cups and measuring spoons
5. Small bowl plus whisk or fork for the flax egg or regular egg
6. Silicone spatula or wooden spoon for folding and forming patties
7. Nonstick skillet or cast iron pan for frying, or air fryer, or rimmed baking sheet for baking
8. Tongs or thin metal spatula and a plate lined with paper towels for draining

FAQ

Crispy Zucchini Fritters Recipe Substitutions and Variations

• Chickpea flour (1/2 cup): swap for 1/2 cup all purpose flour for almost the same texture, or 1/2 cup oat flour for a nuttier, softer fritter; if you use almond flour they’ll be more fragile so add 1 tablespoon cornstarch or extra chickpea/all purpose flour to help bind.
• Cornstarch or tapioca starch (2 tbsp): use 2 tbsp arrowroot or potato starch for equal crispiness, or just add 1 extra tablespoon of flour if you don’t have any starch on hand — fritters will be slightly less crunchy.
• Flax egg (1 tbsp ground flax + 3 tbsp water) or 1 egg: for a vegan swap use 1 tbsp ground chia + 3 tbsp water (same gel), or 3 tbsp aquafaba (chickpea liquid) for a lighter binder; if you want extra richness use 1 regular egg instead of the flax.
• Gluten free or regular panko (1/4 cup): sub with 1/4 cup rolled oats (pulse once if you want finer crumbs), crushed cornflakes or crushed potato chips for extra crunch, or 1/4 cup finely chopped toasted nuts for a different texture and flavor.

Pro Tips

– Salt and squeeze way more than you think you need to. Wrap the grated zucchini in a towel and really wring it out, or press it in a sieve with a heavy bowl for a minute. If the mix still feels soggy let it rest in the fridge 10 minutes and press again, otherwise fritters fall apart or steam instead of crisping.

– Chill the formed patties before cooking. Let them firm up on a tray for 10 to 20 minutes in the fridge so they hold their shape better while frying or air frying.

– For extra crunch, coat the edges or both sides in panko just before cooking and don’t crowd the pan. Give each fritter room and cook on medium heat so the outside gets golden before the inside overcooks.

– If you want a firmer, chewier texture use a bit more chickpea flour or cornstarch and skip extra liquid add-ins. If you want lighter fluff, add baking powder and handle the batter gently. Taste and adjust seasoning last, because salt gets less noticeable after chilling.