Vegan Gluten-Free Zucchini Fritters Recipe

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My vegan gluten-free zucchini fritters are crispy on the outside, tender on the inside, and packed with fresh zucchini in every bite. I make them in just 25 minutes using simple wholesome ingredients like onion, garlic, and almond flour. They are a great way to use up summer zucchini, whether I am serving them as an appetizer, side dish, or light meal.

Vegan gluten-free zucchini fritters are packed with fresh savory flavor thanks to a simple combination of grated zucchini, onion, garlic, and herbs. They are a quicker and lighter alternative to mashed potato fritters and easy enough for a weeknight dinner. The next time you are in the mood for something savory, delicious, and comforting, try this recipe.

I first created this recipe as a way to turn an abundance of fresh zucchini into something my kids would get excited about eating. Like most kids, they love all fritters, and I was pleasantly surprised when they did not put up a fight when I made mushroom fritters, which is not their favorite vegetable. They used to be on the fence about zucchini too, until I started making these fritters.

🥘 Ingredients

This is everything I use to create vegan gluten-free zucchini fritters full of savory flavor:

Zucchini: Fresh zucchini is the star of the recipe and provides the main flavor. 

Gluten-free breadcrumbs: These help bind the mixture while creating a crisp exterior. If you do not need the recipe to be gluten-free, regular breadcrumbs work well.

Almond flour: I use this to add structure to the fritter while contributing a light, tender texture and subtle nutty flavor. Regular flour is fine if you are not going gluten-free.

Green onions: The fresh mild onion flavor complements the zucchini without overpowering it. 

Vegan remoulade: I make this using vegan mayo, Dijon mustard, lemon juice, hot sauce, chopped parsley, salt and black pepper, and minced capers or finely chopped pickles. You could also use vegan sour cream or homemade vegan yogurt instead. 

Seasoning: I use sea salt, black pepper, and garlic powder to flavor the fritters.

🔪 How To Make

I make my vegan gluten-free zucchini fritter in a few quick steps. This is how I do it:

Remove liquid from zucchini: I place the grated zucchini in a bowl and toss it with a portion of the salt and allow it to sit for 10 minutes to draw out excess moisture. Then I place the zucchini in a clean kitchen towel and squeeze out as much liquid as possible.

Make the fritter mixture: Next, I add the drained zucchini to a large mixing bowl along with the breadcrumbs, almond flour, green onions, vegan remoulade, the remaining salt, black pepper, and garlic powder. I stir until everything is well combined.

Shape: I scoop out 1/4 cup portions of the mixture and gently press it into 1/2 inch thick patties. You could also roll them into balls for tots instead.

Cook and serve: Then I heat a lightly oiled skillet over medium heat and cook the fritters for 7-9 minutes per side, or bake them in a 400f oven for 10-12 minutes per side. I serve the fritters immediately while they are hot and crispy.

📖 Variations

Depending on the occasion, what I am craving, or what I have in my kitchen, I like playing around with the flavor combinations in my vegan gluten-free zucchini fritters. These are 3 I love:

Mediterranean zucchini fritters: I stir in 2 tablespoons of fresh chopped parsley, 1 tablespoon of chopped dill, and 2 tablespoons of vegan feta crumbles before shaping. I serve this with a side of Greek hummus, kalamata olives, and sundried tomatoes. My family loves this for summer tapas. 

Southwest spice: For a smoky and slightly spicier variation, I add 1/2 teaspoon of smoked paprika, 1/2 teaspoon ground cumin, and 1/4 teaspoon of cayenne pepper to the batter. I top these with healthy guacamole and pineapple salsa or spicy vegan sriracha mayo for a fun appetizer. 

Cheese and herb: I mix 1/4 cup shredded dairy-free mozzarella or cheddar into the batter along with 1 teaspoon of dried Italian seasoning. This creates a richer interior, which my husband loves with a drizzle of vegan basil pesto. 

🍽 Serving Suggestions

The next time you are hosting a party, or making yourself a little appetizer tray for dinner, I highly recommend adding vegan gluten-free zucchini fritters to the menu. As an appetizer, try shaping them into slightly smaller portions, and serve them with vegan tartar sauce or top them with vegan feta cheese and a drizzle of maple miso dressing. And if you grow your own zucchini, use all the parts and make stuffed zucchini flowers. 

When I serve these fritters for dinner, I like keeping the crunchy texture going with some vegan schnitzels and a crisp apple walnut salad. We have enjoyed these fritters with all kinds of dips and sauces, but lately we have been really loving them with avocado green goddess dressing or vegan tzatziki. 

🧊 Storing And ♨️ Reheating

Refrigeration: I store leftover fritters in an airtight container for up to 4 days.

Freezing: Once they are completely cooled, I freeze the fritters in a single layer until solid, then transfer them to a freezer-safe container or bag with parchment paper between layers. These freeze for up to 3 months. 

Reheating: For the crispiest texture, I reheat the fritters in a 375F oven or air fryer for 5-8 minutes until heated through.

❓Recipe FAQs