The BEST vegan zucchini fritters

These hot and zesty vegan zucchini fritters! Prepared in just 20 minutes, they make the perfect breakfast, lunch or dinner. Top with vegan sour cream and fresh green onions for a simple and delicious meal.

Stack of Vegan Zucchini Fritters with Sour CreamStack of Vegan Zucchini Fritters with Sour Cream

I’m pretty excited today, my friends.

Next week my partner and I are going on a 10 day trip to Italy. Italy has been at the top of my list for years and I can’t believe that in just a few days I’ll be landing in Rome. After spending some time in Rome, we take the train to Cinque Terre and hopefully stop in Pisa on the way.

I can’t wait to see all the things. And eat all the Italian food. It will be pasta, red wine and olives for a week and a half!

I’ll stop here with a few posts along the way but before I go I wanted to share with you this new post on My Darling Vegan, these vegan zucchini fritters made with my FAVORITE olive oil named after a little city ​​of – you guessed it – Italy!

Zucchini and garlic on white marble boardZucchini and garlic on white marble board

Recipe video

Recommended Ingredients and Equipment

The ingredients you’ll need for these zucchini fritters are pretty simple. In fact, these are ingredients you probably already have on hand.

Here’s everything you’ll need.

  • All purpose flour – Use a 1:1 gluten-free flour mixture for glute-free zucchini fritters.
  • Nutritional yeast
  • Oil – For this recipe, I used butter-infused olive oil for added flavor. You will also need a high temperature oil for frying. My favorite high heat oils for this recipe are avocado oil and coconut oil.
  • Baking powder
  • Garlic
  • Green onions
  • Vegan Parmesan – I recommend Violife Parmesan. It’s creamy, melty and tastes exactly like I remember parmesan tasting. If you don’t have access to Violife, you can make your own parmesan.
  • Salt and pepper

Recommended equipment

For this recipe you will need a culinary robot. You will also need a large frying pan (I recommend cast iron), basic kitchen utensilsincluding an strainer and a chef’s knife. (<

Check out the full list of my recommended kitchen tools and gadgets.

Olive oil infused with Bari butterOlive oil infused with Bari butter

Olive oil flavored with butter

For this recipe I use Olive oil infused with Bari butter. This gives the zucchini fritters a DELICIOUS buttery flavor that you will love.

And yes, Bari Butter Infused Olive Oil is 100% vegan. They use a plant-based butter flavor that has all the taste of butter while still offering the healthy fats from a high-quality oil. I love this butter-infused olive oil in this recipe, but I’ve also enjoyed it on popcorn and as a dipping sauce for garlic bread.

For those of you who aren’t familiar, Bari Olive Oil Co. is a California-based company that has been producing high-quality olive oil for over 80 years. This is a family owned business dedicated to producing the highest quality products available. All their olives are grown in California, supporting local producers and small batch organic processingensuring that their promise of high quality is never compromised.

Bari products can be found in all stores in California. But fear not, all you non-California readers. You can also find all of their amazing products online. So go ahead and do a little shopping – maybe a few last minute gifts this Valentine’s Day – and stock your cupboards with these beautiful, high-quality oils and vinegars.


How to make zucchini fritters

Step One – Grate the Zucchini

I highly recommend using a food processor with a shredding attachment. A food processor can grate zucchini in less than a minute and you don’t have to worry about shaving your fingertips! But if you don’t have a food processor, a portable grinder will do the trick. Using cheesecloth or a fine-mesh strainer, squeeze out any excess liquid from the zucchini.

Grated zucchiniGrated zucchini

Disclosure: This post may contain affiliate links.

Step Two – Mix It Together

Combine all ingredients (besides the cooking oil) in a large metal bowl. Mix it with a wooden spoon or your hand until the dough is uniform.

Note that while traditional zucchini fritters use an egg to bind the dough and give the fritters some height, olive oil and baking powder do the trick in this recipe.

Grated zucchini, flour, onions and nutritional yeast in a metal bowlGrated zucchini, flour, onions and nutritional yeast in a metal bowl

Step Three – Shape and Fry

Once the dough is prepared, heat 1 tablespoon of oil in a large non-stick skillet over high heat. Pour in ¼ cup of batter at a time and shape it into a patty ½ inch thick and about 3″ in diameter.

Place the donuts on the hot oil and fry them for about 3 to 4 minutes on each side. Transfer the donuts to a paper towel to absorb excess oil.

Vegan zucchini fritters on platterVegan zucchini fritters on platter

Serve and store

Storage – Serve these zucchini pancakes with vegan sour cream and green onions. These vegan donuts make a great breakfast, lunch, or even dinner. Serve with a salad or a bowl of soup.

Storage – Once cooked, zucchini fritters should be eaten immediately otherwise they risk becoming soggy. Any uncooked dough can be stored in an airtight container in the refrigerator for up to 3 days. When serving, follow cooking instructions above.

Tips and tricks

  1. Make sure the oil is hot. The donut batter should sizzle when it hits the pan.
  2. Use a non-stick pan with lots of oil.
  3. Flatten the zucchini fritters about ½ inch. If they are thicker, the interior will not cook properly.
  4. Oil between batches to ensure that the bottom of the pan does not burn.
Stack of Vegan Zucchini Fritters with Sour CreamStack of Vegan Zucchini Fritters with Sour Cream

More Vegan Zucchini Recipes


More Bari Olive Oil Recipes

Stack of Vegan Zucchini Fritters with Sour CreamStack of Vegan Zucchini Fritters with Sour Cream

Vegan Zucchini Fritters

These hot and zesty vegan zucchini fritters! Prepared in just 20 minutes, they make the perfect breakfast, lunch or dinner. Top with vegan sour cream and fresh green onions for a simple and delicious meal.

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Preparation time: 15 minutes

Cooking time: 5 minutes

Servings: ten donuts

Calories: 136kilocalories

Video

Remarks

Serve and store – Serve these zucchini pancakes with vegan sour cream and green onions. These vegan donuts make a great breakfast, lunch, or even dinner. Serve with a salad or a bowl of soup. Once cooked, zucchini fritters should be eaten immediately or they will become soggy. Any uncooked dough can be stored in an airtight container in the refrigerator for up to 3 days. When serving, follow cooking instructions above.

Nutrition

Calories: 136kilocalories | Carbohydrates: teng | Protein: 3g | Fat: teng | Saturated fat: 2g | Sodium: 50mg | Potassium: 225mg | Fiber: 1g | Sugar: 1g | Vitamin A: 149UI | Vitamin C: tenmg | Calcium: 67mg | Iron: 1mg

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If you try this recipe, take a photo and share it on Instagram. Make sure to tag @mydarlingvegan so I can see your creations!

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