Stack of Baked Zucchini Fritters layered with plain yogurt and topped with yogurt and pesto.
January 27, 2024

Baked Zucchini Fritters (Vegan)

January 27, 2024

Baked Zucchini Fritters (Vegan)

Stack of Baked Zucchini Fritters layered with plain yogurt and topped with yogurt and pesto.

Light and crispy, these plant-based Zucchini Fritters are seasoned simply with lemon and garlic. Serve them up freestyle with a dollop of pesto or slather with (vegan) yogurt or sour cream and stack ’em high for an easy but impressive brunch, lunch or light dinner.

The Ingredients

Top-down view of ingredients for zucchini fritters: zucchini, Panko breadcrumbs, lemon zest, garlic powder, yogurt or sour cream, Mother Mix, butter or margarine. Not shown: salt, olive oil.

Zucchini, of course!

These Baked Zucchini Fritters are a great way to use up lots of zucchini! We used a mix of yellow and green zucchini, but you can use whatever you have on hand. Zucchinis, also known as courgettes, are a type of squash. Zucchinis can grow quite large. You can certainly use whatever zucchini you have available, but younger, smaller zucchini are generally more tender and tasty.

The Mother Mix

We made the fritters using our 5-minute DIY Mother Mix as a base. If you haven’t checked out the Mother Mix, you should! It’s a seriously versatile base that jumpstarts over 15 recipes on the site, including Crazy Easy Vegan Queso DipDairy-Free Scalloped PotatoesGreen Bean Casserole, Spinach Dip, and Veggie Pot Pie. The Mother Mix is very easy to make, it’s just 4 dry ingredients: almond flour, nutritional yeast, tapioca flour, and salt. If you’re not ready to make it, don’t worry, we’ve included the equivalent ingredients in the Recipe Card below.

About the Mother Mix

The Mother Mix is an all-natural, gluten-free dry mix that you can make in minutes and store in your pantry. 


Use it to jumpstart over 16 different creamy and cheesy plant-based recipes - from Spinach Dip to Scalloped Potatoes and Veggie Pot Pie.


You can also use it on its own -- just add water, blend, and heat -- to make a simple vegan cream sauce, delish over roasted veggies! 

About the Mother Mix

Measuring cup heaped full with the Mother Mix, made from almond flour, nutritional yeast, tapioca starch, and salt

The Mother Mix is an all-natural, gluten-free dry mix that you can make in minutes and store in your pantry. 


Use it to jumpstart over 16 different creamy and cheesy plant-based recipes - from Spinach Dip to Scalloped Potatoes and Veggie Pot Pie.


You can also use it on its own -- just add water, blend, and heat -- to make a simple vegan cream sauce, delish over roasted veggies! 

Breadcrumbs

We used Panko breadcrumbs for this recipe. Panko is a a bit dryer and flakier than regular breadcrumbs. We think it would be fine to substitute regular breadcrumbs, although we have not yet tested this.

Top-down view of baked Zucchini Fritters

Seasonings

We’ve seasoned these fritters lightly with lemon zest and garlic powder. If you feel like adding some fresh herbs, we think basil or dill would work well here.

Other Ingredients

The remaining ingredients include melted butter or margarine, and if you want to make a zucchini stack, your choice of yogurt or sour cream. We love these with plain Greek yogurt but use your favourite plain plant-based or vegetarian yogurt or sour cream.

Visual Overview: Making the Fritters

Step 1: Prepare the zucchini.

Put the grated zucchini in a colander in a bowl.  Stir in the salt. Let it sit for 15 minutes and then squeeze out as much water as possible. 

Top-down view of shredded zucchini in a colander

Start with about 1 cup of lettuce per bowl.

Step 2: Make the batter. 

In a large bowl, combine the zucchini, Mother Mix, breadcrumbs, seasonings, and melted margarine/butter.

Zucchini fritter batter in a bowl

Add 1/2 cup of spiced taco meat.

Step 3: Form the fritters. 

Pack the fritter mixture into a 1/3 cup measuring cup. 

Zucchini fritter batter packed into a measuring cup

Scatter on about 1/2 cup of tomatoes.

Step 4: Put fritters on baking sheet and flatten. 

Turn the measuring cup upside down over a lightly oiled baking sheet. Give the cup a hard tap to release the fritter. Use the back of the measuring cup (or your hands) to flatten the fritter so it’s about 1/4 inch high. Repeat with the remaining fritters.

Making zucchini fritters - Tap the filled measuring cup upside down on the baking sheet. Press the fritter batter down.

Next add a couple of handful of shredded cheese - about 1/2 cup.

Step 4: Bake the fritters. 

Bake the fritters at 375F for 15 minutes. Remove them from the oven, brush a little olive oil on the top of the fritters and then flip them over. Bake for another 10-15 minutes, until the fritter is golden.

Optionally, top with yogurt or sour cream.  If you want to make a Zucchini Stack, place the largest fritter on a plate. Spread about 1/2 tablespoon of yogurt/sour cream on top. Place the next fritter and repeat. For the final fritter, top with a dollop of yogurt/sour cream and optionally, some pesto.

Top-down view of baked Zucchini Fritters

Add a dollop of sour cream.

Side view of three Baked Zucchini Fritters topped with sour cream and pesto

Recipe Card

Baked Zucchini Fritters (Vegan)

Prep Time 15 minutes
Cook Time 30 minutes
Passive Time 15 minutes
Simply delicious baked Zucchini Fritters, versatile enough for brunch, lunch, or dinner. Stack these plant-based fritters up with your favorite yogurt or sour cream for extra deliciousness. These light and crispy fritters are made with our easy recipe kickstarter, the DIY Mother Mix. If you don't have any on hand you can use the equivalent ingredients, included below.
Servings 12 fritters
Calories 119 kcal
Author Sylvia

Ingredients

  • 6 cups grated zucchini (This should be the approximate amount once you've grated the zucchini. After salting and squeezing out the excess water, you should have about 3 cups of zucchini. See recipe notes if you have more or less.)
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon lemon rind, grated
  • 2 tablespoons melted vegan butter or margarine (measure melted)
  • 1 cup breadcrumbs (we used Panko)
  • 1 cup Mother Mix (see below for equivalent ingredients)
  • olive oil (About 2-3 tablespoons, for oiling the baking sheets and brushing the tops of the fritters during baking)

Optionally, if you don't have Mother Mix

  • 3/4 cup almond flour (we use superfine almond flour, also sometimes labelled as ground blanched almonds)
  • 3 tablespoons tapioca starch (also called tapioca flour)
  • 4 tablespoons nutritional yeast
  • 3/4 teaspoons salt

Optionally to Make Zucchini Stack

  • 6 tablespoons plain yogurt or sour cream (your choice of vegan or vegetarian)
  • pesto, chopped chives or green onions, or fresh basil

Instructions

  • Preheat the oven to 375F.
  • Grate the zucchini and place it in a large colander inside a bowl. Stir in the salt and let the zucchini sit for 15 minutes. Squeeze out as much water as possible. You should have about 3 cups of zucchini. If you have a lot less than this, adjust the proportions of the remaining ingredients accordingly. If you have a lot more zucchini, adjust the proportions of the remaining ingredients, or reserve the zucchini for another use, such as a green smoothie, or add it to a soup or stir fry.
  • In a large bowl, add the zucchini, the Mother Mix, breadcrumbs, garlic powder, melted butter/margarine, and grated lemon rind. The batter will be wet.
  • Lightly oil 2 baking sheets. Pack some batter into a 1/3 cup measuring cup and then turn over onto the baking sheet, tapping the top of the measuring cup to release the fritter. Flatten the fritter so it's about 1/4 inch high. Repeat with the remaining batter, making 12 fritters, 6 per baking sheet. Brush each fritter with a little bit of olive oil.
  • Bake the fritters for 15 minutes. Lightly brush the top with olive oil and then flip them over. Return them to the oven for another 10-15 minutes, until the fritter is golden and the sides are starting to look crunchy.

To Make Fritter Stack

  • Place a fritter on a plate. Spread about 1/2 tablespoon of yogurt/sour cream on the fritter. Repeat with 2 or 3 more fritters (or however high you want the stack to be). Top with a final dollop of yogurt/sour cream, and your choice of garnishes: chopped green onion, chives, fresh basil, or pesto.

Notes

Measuring the Zucchini

We provide 2 measurements for the zucchini. When you first grate the zucchini, you should have about 6 cups. After salting it and letting it sit for 15 minutes, you squeeze out the excess water. The amount of water you can get squeezed out will depend on how wet the zucchini is and how strong you are. You should have at least 3 cups. Use this amount for the recipe. If you have a lot less, adjust the recipe proportions accordingly. (You can use the slider bar that appears near the Servings label in the Recipe Card.) If you have a lot more, you can either adjust proportions accordingly, or use the leftover zucchini in a green smoothie, soup, or a stir fry. 

About the Mother Mix 

The Mother Mix is a a DIY pantry-staple that gives you a jumpstart on over 15 recipes including dips, soups, and mains. It's vegan and gluten-free and made from just 4 all natural ingredients: almond flour, nutritional yeast, tapioca flour, and salt. It takes just a few minutes to make. 

Storage and Reheating

These are best served fresh, but you can store them for a day or 2 in the fridge in a well-sealed container. Reheat them in a 250F oven for 10-15 minutes until warmed through. 

Nutritional Information

Nutritional information is an estimate only and does not include yogurt or sour cream, or the olive oil used for the pan and brushing the fritters. 
 

Nutrition

Serving: 1fritter | Calories: 119kcal | Carbohydrates: 13g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 335mg | Potassium: 229mg | Fiber: 2g | Sugar: 2g | Vitamin A: 207IU | Vitamin C: 11mg | Calcium: 41mg | Iron: 1mg

Courses, Cuisines, and Keywords

Course
brunch
|
dinner
|
lunch
Cuisine
American
Keywords
baked fritters
|
vegan zucchini fritters
|
zucchini fritters

Comments

Leave a Reply

Your email address will not be published. Required fields are marked

Recipe Rating




    1. Hi Dorit! I haven’t tried either of these ideas but my 2 thoughts are 1) test with GF breadcrumbs or 2) replace the breadcrumbs with an equal amount of shredded vegan parmesan cheese. If you are thinking of these, try testing with 1/2 or even 1/3 of the recipe. (You can use the slider bar next to the Servings label in the Recipe Card to see the ingredient proportions). Let me know how it goes if you test out!

  1. 5 stars
    Well…these were very tasty! My neighbour has an amazing garden and I raided her zucchini. Made these this afternoon and shared them with her by the pool! Super simple to make too!

{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}

Hello!


We're creating a course: Baby Steps to Plant-Based Eating

Yes, seriously. Trying a plant-based diet can be overwhelming and we'd like to help. 

This course is for you if: 

  • you're curious about plant-based eating, but don't know where to start 
  • you have family or friends who eat plant-based and you'd like to be able to cook for them
  • you've dabbled with plant-based cooking, but would like to expand your repertoire

Baby Steps to Plant-Based Eating will: 

  • answer your pressing questions 
  • cultivate your confidence
  • arm you with recipes

Want to learn more?  

Join our email list for updates about the course launch. You'll also get priority access to new recipes, and other subscriber privileges.

Hello!


We're creating a course: Baby Steps to Plant-Based Eating

Yes, seriously. Trying a plant-based diet can be overwhelming and we'd like to help. 

This course is for you if: 

  • you're curious about plant-based eating, but don't know where to start 
  • you have family or friends who eat plant-based and you'd like to be able to cook for them
  • you've dabbled with plant-based cooking, but would like to expand your repertoire 

Baby Steps to Plant-Based Eating will: 

  • answer your pressing questions
  • cultivate your confidence 
  • arm you with recipes

Want to learn more?  

Join our email list for updates about the course launch. You'll also get priority access to new recipes, and other subscriber privileges.