Zucchini and Green Pea Fritters – Vegan with Vegetarian Topping Option

Zucchini and Green Pea Fritters with Avocado Crema {Vegan}

Packed with zucchini and protein-rich green peas, these fritters are surprisingly rich for a plant-based recipe. As well as being super-tasty and filling, these Zucchini and Green Pea Fritters are also versatile, easily working for brunch or lunch, or as a dinner main or side.

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Zucchini and Green Pea Fritters with Avocado Crema {Vegan}
Zucchini and Green Pea Fritters with Avocado Crema {Vegan}

Eating Together Made Easy

Since these fritters are so adaptable, they’re great for vegans, vegetarians, omnivores and reducetarians (those choosing to reduce their animal and dairy consumption). Of course, as with many of the recipes on not not nutritious, they’re an awesome time-saving option if you are cooking for a mixed group!

While totally delicious all on their own, you can jazz these fritters up with any of these plant-based options:

Zucchini and Green Pea Fritters
Zucchini and Green Pea Fritters

If you are looking for a vegetarian or reducetarian option, these fritters are great topped with a generous drizzle of Simple Cheese Sauce.

Exhibit A:

Zucchini and Green Pea Fritters with Cheese Sauce
Zucchini and Green Pea Fritters with Cheese Sauce

Of course, if you’re an omnivore, you can enjoy them with any of the above toppings. These Zucchini and Green Pea Fritters would also work well as a side, along with a main of chicken or fish.

Voila! Eating together made easy!

Zucchini and Green Pea Fritters
Prep Time
10 mins
Cook Time
10 mins
15 mins
Total Time
20 mins

A quick and filling plant-based main or side. 

Course: Appetizer, Main Course
Cuisine: North American
Diet: reducetarian, vegan, vegetarian
Servings: 8 fritters
Calories: 51 kcal
  • 1 cup frozen peas
  • 2 cups zucchini, pea-sized dice {You can grate instead, but see Recipe Note as you will need more flour}
  • 1/4 teaspoon salt
  • 1/2 plus cup flour (white or whole wheat) {see Recipe Note}
  • 1-2 teaspoons grated lemon zest
  • 6 tablespoons aquafaba (liquid from canned or cooked chickpeas) OR 2 eggs (slightly beaten)
  • 2 tablespoons neutral cooking oil
Avocado Crema
  • 1-2 ripe avocados
  • 1 tablespoon lemon or lime juice
  • milk {any kind of unsweetened milk}
  • salt {to taste}
  1. Dice the zucchini into pea-sized pieces, put in a colander and stir in the salt.  Let sit for about 15 minutes. This releases some of the water from the zucchini. Press as much of the water out as you can, but it will still be moist and that’s OK.

  2. Boil the peas and set aside.

  3. In a medium-sized bowl, combine the peas, zucchini, lemon zest, aquafaba  or egg and flour. The batter will be quite loose.

  4. Do a test fritter first. Heat a thin layer of oil in a heavy pan {e.g. cast iron}, and then add about 1/3rd of a cup of batter. You can press the fritter together a bit but try not to flatten it into the pan too much or it will stick. Let it cook for about 3 minutes or until you see the sides of the fritter starting to brown. It should be easy to flip over. Adjust the heat/oil as necessary.  

  5. Serve hot with your choice of toppings:

    Avocado Crema (recipe below)

    Easy egg-free garlic mayo (vegan)

    4 minute cheeze sauce (vegan)

    simple cheese sauce (vegetarian)

Avocado Crema
  1. Mash the avocados with the lemon or lime juice. Thin with as much milk as needed to achieve your desired consistency. Add salt to taste.

Recipe Notes
Cooking Tips
  • If you choose to grate the zucchini instead of doing a pea-sized dice, the zucchini will release a lot more water and consequently you will need to add more flour to the batter, approximately 2-3 tablespoons more. Try adding 2 tablespoons more first, and then do a test fritter as noted in the recipe instructions. Then add more flour as needed.
  • You don’t want too much oil in the pan all at once or it will get very splatter-y. You may need to add a bit more oil as you go.
  • Once, I've done my test fritter, I cook 3 fritters at a time in my cast iron pan. Usually I put a baking sheet in the oven, set the temperature at 200F, cook the first batch of fritters and then place them in the oven while the next batch is cooking.
  • These fritters are best served fresh, but you can reheat them in a 250F oven for about 10-12 minutes.
Gluten-Free Possibilities
  • I have made these occasionally with chickpea flour instead of wheat flour. The chickpea flour is going to have more of a dominant taste than wheat flour. I have made  the aquafaba/chickpea flour combo, but not the egg/chickpea combo so I can't say with certainty how it will turn out. I suspect there would not be an issue but cooking is chemistry and sometimes surprising things happen! I'd love to hear from you if you try the recipe with chickpea flour or gluten-free all purpose flour.
Nutritional Information

Nutritional information is an estimate only and is based on using aquafaba (not eggs) and without any toppings. 



Nutrition Facts
Zucchini and Green Pea Fritters
Amount Per Serving (1 fritter)
Calories 51 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Sodium 76mg 3%
Potassium 125mg 4%
Total Carbohydrates 3g 1%
Dietary Fiber 1g 4%
Sugars 1g
Protein 1g 2%
Vitamin A 4%
Vitamin C 15.9%
Calcium 0.9%
Iron 2.1%
* Percent Daily Values are based on a 2000 calorie diet.

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Make it a Meal!

This post is an updated version of a post from my Make it a Meal series in 2017. For that meal, named Don’t Fritter it Away, we served up these Zucchini and Green Pea fritters as appetizers, had a main of Toasted Quinoa with Smoky Tomato Sauce, and followed up with a Chocolate Pudding with Almond Maple Crunch and Strawberries. This whole meal is plant-based with vegetarian/reducetarian and omni-friendly options.

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