vegan cheesy zucchini fritters

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

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!

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!

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!

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