Paired with a vegan lemon dill sauce, these zucchini fritters make a great appetizer or brunch! They're also great for freezing for meal prep! Gluten free, dairy free, and egg free, you'll love these easy fritters.
Every year, I get gifted a lot of zucchini squash from someone my husband works with and I always look forward to it because I get to prep a bunch of it and freeze it to come up with recipes later! Of course, I also loooove zucchini so that helps. One thing I love to make with all that zucchini are these fritters.
Usually, I make them with normal AP flour and such, however, I have a huge container of chickpea flour that needs used up so I've been experimenting with different gluten-free recipes to offer y'all. This was a hit from the first batch and I couldn't wait to share them.
These fritters are up for a little bit of playing around but not too much. Of course you can use any seasonings you wish for flavors you enjoy.
If you need to eliminate the oil, you can opt to bake them rather than frying. Instructions in recipe card for baking!
Please see recipe card for exact quantities
Step One - Shread zucchini and squeeze out excess water. A clean towel would be a great tool for this.
Step Two - Add in dry ingredients and mix together, then add in plant milk and give another good mix. You should have a very wet mixture.
Step Three - Carefully form patties. They may feel flimsy and start to fall apart, but once they are in hot oil and frying, they will start to firm up. *see instructions for baking below*
Step Four - Let the fritters cook for about 3-4 minutes or until deep brown and freely moving around the pan, then flip and allow the other side to cook.
👩🏻🍳Cook's Top Tip
More oil is best for these fritters. Too little oil and they may not cook correctly, burn, or there won't be enough when you go to flip them. You want to have at least 3-4 tablespoon so that there is still enough oil when you flip the fritters.
📖SUBSTITUTIONS & VARIATIONS
There are some different ways you can make these zucchini fritters if you don't have the exact ingredients on hand. I want anyone to be able to make this recipe with whatever ingredients they have on hand to keep it budget-friendly.
- Other GF flours could work with this recipe such as: almond or oat.
- Don't have potato starch? No worries, you can use: corn starch or tapioca starch.
- Add some vegan cheese for some more flare!
Check out some other recipes featuring zucchini!
Refrigerator - Store fritters in an airtight container for up to 5 days.
Freezer - If freezing these fritters for later, I recommend placing them on a sheet pan with parchment paper in a single layer and freezing them first, then placing them into a freezer bag to store for up to 3 months. If you try freezing them right away from a bag, they'll just be a stuck together mess.
Reheating - You can reheat fritters in a microwave at 30 second intervals until warmed through, you can bake them in a 350 F/ 180 C oven for 10 minutes, or you can air fry them!
You may not have gotten enough of the liquid out of the zucchini when squeezing them. It is important to squeeze as much liquid as you can out of them to avoid this problem. You may have also placed your fritters into the oil too soon and they soaked up too much oil before starting to fry. Make sure the oil is hot before placing your fritters in the pan.
If you try this recipe, don't forget to rate it and leave a comment! It really helps me out!
Gluten Free Zucchini Fritters
- 1 towel or cheesecloth
- 1 grater or food processor
- 1 large bowl
- 1 frying pan
- 2 cups shredded zucchini - packed tightly
- ½ cup chickpea flour - Besan
- 1 teaspoon salt
- ⅛ teaspoon pepper
- 1 teaspoon garlic powder
- ¼ cup plant milk
- 2-4 Tablespoons Oil - For frying
Sour Cream Sauce
- ½ cup vegan sour cream - I use Tofutti
- 1 Tablespoon lemon juice - or vinegar
- 1 teaspoon dry dill - can sub fresh.
Cooking the Fritters
- If working with fresh zucchini, wash and then cut the ends of the zucchini off, then shred with a food processor or box grater.
- If working with shredded frozen zucchini, thaw naturally ahead of time.
- Both will need to have the excess liquid squeezed out, so place your zucchini shreds into a clean kitchen towel or cheesecloth and squeeze out as much liquid as you can.
- Once the liquid is out, place the shredded zucchini into a bowl.2 cups shredded zucchini
- Add in all dry ingredients and mix well.½ cup chickpea flour,1 teaspoon salt,⅛ teaspoon pepper,1 teaspoon garlic powder
- Next, add the plant milk and mix well once again. This time, the batter should be sticky and hold together a bit. It should also be fairly wet.¼ cup plant milk
- In a frying pan, add oil and heat on medium high heat until the oil is warm-hot. You want the fritters to sizzle as soon as they hit the oil. Add as many as your pan will hold without overcrowding and allow to fry for about 3-4 minutes. You will know they are ready to flip when they move freely about the pan and are a dark, golden brown.2-4 Tablespoons Oil
- Take a ½ cup scoop and form patties. Add as many as your pan will hold without overcrowding and allow to fry for about 3-4 minutes. You will know they are ready to flip when they move freely about the pan and are a dark, golden brown.
- Flip your fritters gently, try not to splash hot oil on yourself, and allow to fry for 3-4 minutes or until dark and golden brown. Place on a plate with a clean kitchen towel or paper towel to catch excess oil.
- Serve with a dollop of dill sour cream sauce.
Making the sour cream sauce
- Add the sour cream, lemon juice and dill to a small dish and mix well. If making ahead of time, just place in the refrigerator until needed.½ cup vegan sour cream,1 Tablespoon lemon juice,1 teaspoon dry dill
- Preheat oven to 400 °F or 204 °C
- Line a sheet pan with parchment paper or a silicone baking mat, and place as many fritters as you can place without them touching.
- Place in the oven and bake for about 15 minutes on each side. Timing can depend on how thick or how big your fritters are.
- You may use any seasonings for any flavors you'd like in your fritters. Just be mindful of the flavors in your sauce. If you do use different flavors, maybe try a marinara sauce to dip them in?
- Baking Instructions included if you do not want to use oil.
- If using oil, make sure to use enough that there will be a good amount to fry both sides.
- Sub almond or oat flour if needed, and sub tapioca or corn starch if needed.
- Storage - Store in refrigerator in airtight container for up to 5 days. Freeze in pucks on sheet pan separate from each other, once frozen, place in freezer safe bag for up to 3 months. To reheat - in a microwave at 30 second intervals until warmed through, you can bake them in a 350 F/ 180 C oven for 10 minutes, or you can air fry them!