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    You are here: Home / Recipes / Vegan / vegan cheesy zucchini fritters

    vegan cheesy zucchini fritters

    Apr 9, 2021 · Leave a Comment

    These Vegan Cheesy Zucchini Fritters are delicious and irresistible! Crispy on the outside and fluffy on the inside, and perfectly savory.

     

    stack of zucchini fritters on plate

    Happy Friday, my loves! I am so excited to be sharing a delicious spring recipe with y'all today. My mom's zucchini fritters have always been one of my favorite dishes, and one I mourned dearly when I went vegan {since they contain eggs and cheese}. I am so happy that I was able to crack the code with these Vegan Cheesy Zucchini Fritters! They're crispy on the outside, fluffy on the inside, and perfectly savory. These would fool any omnivore!

    close up of a zucchini fritter

    I'm sure I am not alone when I say I have... mixed feelings about zucchini. I just feel like they can be so boring and watery and blah if not cooked correctly! Thankfully, you don't have to worry about that with these cheesy zucchini fritters. The Italian squash works perfectly as a fluffy little fried patty! Add in some garlic, green onions, and vegan cheese - and you've got a winning combination. While the are perfect with just a sprinkle of salt and pepper on top, I'm partial to a dip of mayo since that is what I grew up with. Try it and see what you think!

    pile of golden brown cheesy zucchini fritters

    zucchini fritter with dip

    How do I make these cheesy zucchini fritters?

    1. First, grate the zucchini. You can either do this by hand or with a food processor! You will need about 2 zucchini for this recipe. Grate them, then place in a tea towel or a couple layers of paper towels, and squeeze out as much excess water as you can.
    2. In a large bowl, mix up some chickpea flour with chopped green onion, crushed garlic, garlic powder, salt, pepper, nutritional yeast, and shredded vegan cheese.
    3. Add in your drained zucchini, and mix until everything is just combined. You may need to add a bit more chickpea flour if the mixture is too loose!
    4. To cook, heat up some canola or vegetable oil (or other high-heat oil), and add in spoonfuls of your batter to make the fritters. I like to use my cast iron skillet for this! Cook until golden brown and crispy.
    5. Drain your fritters on some paper towels to absorb extra grease, and finish off with a sprinkle of salt and pepper on top. Enjoy!

    zucchini fritter in hand with a bite taken out

    stack of zucchini fritters on plate with a bite taken out

    I hope you guys will give these vegan cheesy zucchini fritters a try! They are so light, fluffy, and addicting. Bet you can't eat just one!

    Check out these other delicious zucchini recipes!

    • Simple Zucchini Pasta with Lemon & Basil
    • Lemon-Garlic Zucchini Ribbons
    • Charred Corn, Zucchini, and Arugula Pizza
    • BONUS: Vegan Cinnamon Swirl Zucchini Bread

    vegan cheesy zucchini fritters
     
    Save Print
    Prep time
    15 mins
    Cook time
    20 mins
    Total time
    35 mins
     
    These Vegan Cheesy Zucchini Fritters are delicious and irresistible! Crispy on the outside and fluffy on the inside, and perfectly savory.
    Author: Valentina | The Baking Fairy
    Recipe type: Vegetarian
    Cuisine: Italian
    Serves: 8-10
    Ingredients
    • 2 cups shredded zucchini (about 2 medium zucchini)
    • 3 green onions, chopped
    • ½ tablespoon minced garlic (about 3 cloves)
    • ½ teaspoon garlic powder
    • ½ teaspoon salt
    • ½ teaspoon freshly cracked black pepper
    • 2 tablespoon nutritional yeast
    • ½ cup shredded vegan cheese
    • ½ cup - ¾ cup garbanzo bean flour (more or less as needed)
    • 1 cup vegetable oil, for frying
    Instructions
    1. First, grate the zucchini either by hand or using a food processor. Place your shredded zucchini in a tea towel or several layers of paper towels, and squeeze out as much excess water as possible.
    2. Add the drained zucchini to a large bowl, and to it, mix in the green onions, minced garlic, garlic powder, salt, pepper, nutritional yeast, and shredded vegan cheese.
    3. Mix in ½ cup of the garbanzo flour, until mixture is thick and like a soft cookie dough consistency. Add more garbanzo flour as needed if it is too runny.
    4. To cook, heat the vegetable/canola oil in a large shallow pan over medium heat. When the oil shimmers, it is ready to fry.
    5. Add spoonfuls of the batter carefully into the oil to create fritters. Cook the fritters on each side until golden brown, about 4-6 minutes per side. When cooked, remove the fritters from the oil and place on a plate or baking sheet lined with paper towels to absorb the excess oil. Sprinkle with salt and pepper while still warm.
    6. Serve immediately with mayonnaise or your favorite sauce for dipping!
    3.5.3251

    *Disclosure: I am part of the Amazon Associates Program, and there may be affiliate links on this page. If you buy anything through my website, I will receive a small percentage of the profit at no extra cost to you. Thank you for supporting my blog!*

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    Hi! My name is Valentina and I'm The Baking Fairy! Pediatric physician assistant by day and food blogger extraordinaire by night. Full-blooded Italian, but I've lived in Texas for most of my life. I love margaritas, brownies, avocados, and my mamma's homemade pizza. Married to my high school sweetheart (who is ALSO a pediatrician). My mission is to make plant-based cooking fun and delicious, one recipe at a time. I want to show people that vegan food is not just for vegans!

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    Hi, I'm Valentina, aka The Baking Fairy! Baking, cooking, food photography, cake decorating, party planning... I do it all. Oh, and I'm a pediatric Physician Assistant in my spare time. You can follow my crazy adventures here. Welcome to my blog!

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