Easy Zucchini Fritters

Lovely recipe, good eating, great way to use up some of the summer bounty. I replaced half the quinoa with bulgur wheat and added regular flour (we are not gluten-free) and had soy-yogurt with mint, garlic and spicy chilly flakes with it. Delicious. Thanks for the recipe

I can’t rate the recipe because I made to many changes an additional ingredients . It’s a very good base recipes but it needs lots of tweaking , once I sautéed all the veggies I set it aside to drain some more liquid even though I had squeezed the zucchinis very well . I added at the end with the green mine was a very tender mustard green , 1/2 cup scallion the green part lots of fresh fennel frond with basil all from the garden . Once I removed some liquid from the drained cooked veggies I added my chickpea paste and probably 1/4 cup whole wheat flour , by reducing the liquid I didn’t have to add so much flour that was the goal . I kept tasting which is nice there is no eggs still with all the fresh herbs addition it lacked flavor , I added 1/4 cup nutritional yeast and one table spoon Dijon , it needed all that to create a flavorful dish that I didn’t need a dipping sauce . The quinoa is a very nice addition to these cakes , it’s worth making if you like seasoned food you can always add more personal spices . Thank you for a very healthy recipe .

Mine were not as fluffy but these are very delicious. I needed to add more seasoning but I did that with my dip. Love this for these hot days in AZ and don’t want to do much to make a quick meal.

I love the dill . I would include more as I altered the patties due to the fact that I ended up doubling the recipe and didnt have enough quinoa. So, I used instant oats for half of the quinoa needed. I also opted to add a little broth that I favor and instead of using water for the chickpea slurry, I used aquafaba I had on hand . The doubter in me added a flax meal ingredient. For color I used a very small grated carrot.

Best fritters yet! I did wildly substitute. I used dehydrated, shredded zucchini-about four cups. After rehydrating them in water there was about two cups of zucchini and after squeezing the liquid out there was about one cup of zucchini. I used 3 C of greens to make up for the lake of bulk from the zukes. I used two flax eggs as I didn’t have the chickpea flour. Lastly, I used AP flour, 1/3 cup. I cooked the quinoa with broth base. I added mustard to the end mix based on another’s comment. While pretty great on their own, a sauce really completed them! Thank you for an awesome recipe!!

This is so delicious, crispy and nutritious! Great way to use up zucchini.

excellent! it turned out better than I thought. I have leftover brown rice and quinoa which save me a step then added chickpea flour with one egg to the mixing. I also added some chili powder, basil and dried oregano to spice up. didn’t have time to make the sauce but it is moist without it.

I sent this recipe to my husband to make the other night. He’s not one for following directions, so he didn’t accurately measure and threw everything into a bowl (skipping the sautéing step). BUT these turned out amazing! After pan frying, then baking for 10 minutes at 400, they were crispy and perfectly moist in the middle. He made a wonderful addition too: Dijon mustard! The Dijon gave the fritters a slightly cheesy flavor. Can’t wait to make these again!

These were so good that I am ordering more ingredients to make them again. I used a 2 flax eggs to replace the chickpea flour (I didn’t have any) and it was perfect. We had leftovers that were reheated in the air fryer and the crispiness was even better than the pan frying! The flavor was amazing and I ended up making quinoa bowls with lettuce, Kalamata olives, cucumbers, green onions, hummus, and the garlic dill dressing. We added the fritters and it was the best meal. Thank you for another perfect dish!

These are delicious! We have been receiving so many zucchinis in our CSA box so I’ve been looking for different ways to get through them, especially ways my 11mo will enjoy. These were a hit even with my husband! I did add a little more garlic and onion, salt, etc. I also used 2 eggs instead of the chickpea flour (for anyone who ins’t vegan), but will probably only sub 1 egg next time.

Made these last night and found them to be a little bland (but with your suggested garlic dill sauce – SO GOOD!)

Made them again today because I had more zucchini ,and some leftover sauce, soooo… added some garlic powder and onion powder and a little more salt like some other reviewers suggested and they came out amazing! But seriously – that sauce is incredible – I’m already trying to figure out what else I can put it on!! Will definitely be making more of these all summer – plus they’re such a great portable snack!

These are amazing I make them all the time. Im too lazy to cook quinoa so I used 1/2 cup of oats instead. I also use cassava flour instead of the gf flour blend. I eat them for lunch all the time with avocado and tahini sauce! Yum!

Loved these! I’m not vegan or gf so used 2 eggs instead of the chickpea flour/water and regular AP flour. I also sauteed the zucchini and spinach a lot longer than the recipe called for to get more moisture out of the veggy mixture so the fritters wouldn’t be soggy and would get crispy. Super yum.

I loved these fritters. I thought they would be mild and bland but they are so rich and savory.

This recipe worked well for me! I used flax eggs instead of garbanzo bean flour, forgot the dill, and added a tsp of baking powder. I doubled the recipe and was glad I did. Would make again!

Delicious dinner. I added a yellow summer squash (since it was in the fridge), added garlic powder and onion powder to season it up. Cashew sour cream on the side.

Best fritters I’ve ever had! Ate 3 of them as a meal! No sides bc we were on the go & it was perfect. SUPER YUMMY! Will make again
Loved using half kale half spinach

ISo yummy! I made this with a couple changes. My kids don’t like dill so I left that out. I added a couple finely chopped mushrooms and Lawrys seasoning salt to taste and a little crushed red pepper. I accidentally grabbed my bag of Brown rice flour instead of the gluten free flour bag, but it turned out fine. I tripled the batch and it made 30 fritters. I had LOTS of zucchini from my garden.

Delicious! I was out of quinoa so I subbed brown rice. Also used a mix of spinach and chard for the greens. I did fry then bake and they came out crispy on the outside and creamy on the inside.
Oh, I also make the mixture in the morning and kept it in the fridge until dinnertime when I was ready to fry them up.
I’ll be making these all summer long!

My toddler loved these! Will make again for sure.

Really nice.

I didn’t have enough quinoa so I mixed it with cooked fine bulgur wheat (cooked by adding boiling stock, covering and leaving to stand for 20 minutes) which gave it a lovely texture. Not gf though.

These turned out super gummy on the inside for me. Any ideas of what I might have done wrong? (I did use a regular egg instead of the chickpea flour mixture)

I made them for my friends birthday and they turned out delicious! So glad I can bring something nice and not a burned cake like normally :D Thank you!

This was my first time making vegan zucchini fritters and this recipe came out so much better for me than one a tried a few months ago with eggs! This is a bit of a time commitment but the recipe was easy to follow, and the results were very tasty and crisp.

I made these tonight and they are delicious! I think they would also be great done bite sized for party food. Served mine with siracha and vegan garlic aioli. Really satisfying! Thank you for another great recipe.

Hi! I made this tonight and I thought it was genius- I never realized chick pea flour and water could be an egg substitute. They bind together really well, didn’t fall apart at all. After frying them I put them in the air fryer at 400 degrees for 4 minutes for that extra crunch. I’ll definitely make them again, but next time I’ll probably add more seasoning. Although I loved the dill and served it with sriracha, will probably do something more than salt and pepper next time. Loved them still! Really happy with it

I wouldn’t call it a super fast recipe, but delicious! I definitely could’ve used some more salt, had to top it with some once served. Recommend!

Just made these and they tasted AMAZING! The dill was a really nice touch and I has it with a homemade hummus.

That said, I’ve never made any kind of fritter before so I’m not sure if they turned out correctly, I had trouble getting them to stick together in the pan, they were just falling apart. I didn’t use chickpea flour (just a GF flour blend), so that could be one reason they weren’t properly molded together. Another thing though, is they were very wet, maybe I didn’t squeeze out the zucchini enough.

Regardless, I am 100% going to make them again though and try to get the technique right!

Question: can I just use an egg instead of the chickpea flour/water mix?

Ahh omg these were so yummy!! Will definitely be making again. The only notes I have are that I should have used 3 zucchini instead of 2 and maybe less quinoa? Also I used 2/4 cup flour and it worked out better since I had more quinoa than zucchini so it was dryer already. Other than that I thought they were delish & even my carnivores boyfriend raved about them! I count it as a win for sure! Xx

Great recipe but more salt needed IMO. I upped the salt to maybe 3/4 tsp

My kids devoured the fritters. Normally quinoa and chickpea flavors would be a no go. The dill makes it so delicious. Thanks!

I loved the MB zucchini lasagna and the MB peanut sauce with zucchini noodles… so I was happy to have another MB zucchini recipe to try. This one just isn’t for me. The recipe seemed to go smoothly according to plan, I just didn’t enjoy the flavor. However, I made the MB hummus to go with it and I will definitely make that again. Looking forward to the next zucchini recipe! :)

These are great for using up garden zucchini! My 2 & 5 year olds ate them up! I served them
with your basic hummus, and they loved that, too! Thanks!

I had such high hopes for this recipe, but unfortunately they just didn’t do it for me! They weren’t bad, but they also weren’t good. I would not make them again. We did need to use about three times as much flour as the recipe called for to get anything even remotely resembling “tacky but moldable.” Perhaps that affected the quality of our final result. Also, the recipe does not mention what temperature to heat the skillet over to cook these up. We went with medium to maybe medium low.

I did find that they were more enjoyable with a very hearty squeeze of lemon juice, a dollop of vegan sour cream, and an extra pinch of salt and pepper on top of each fritter. But I also feel like those toppings would have tasted equally good on their own leaving the fritters out of the equation entirely. Oh well!

I made these a second time. Amazingly delicious!!

My Oh My…this recipe is to die for!!!!!

The only change I made was using 1 egg instead of the chickpea flour mix. The fresh dill is a MUST, as I think this is what turns it into greatness! Also, as the recipe says, make sure they are 1/4 inch thick & finish them in the oven so they are nice & crispy. They are flavoursome & moorish. Perfect recipe! We served ours for dinner with an Italian inspired salad. YUM!!!!

I am rarely moved to write comments, but this recipe is the bomb. Soooo good! Dont be fooled into thinking this is an appetizer recipe either. I made this as a main course served with a side salad and we were stuffed. I ALMOST skimped on the fresh dill as its not something I normally stock in the fridge. So glad I didnt. It really adds something special. Served this with a spoonful of humus and vegan tzatziki and we were just in heaven. Thank you for such amazing recipes.

I sort of hate zucchini but am trying to like it for the sake of my kid. Thought these were worth a try, and wow. Not a zucchini lover yet, but these were great. I used chard instead of spinach, and a regular egg and regular flour and they were great. A little cucumber yogurt, some mint, and a tomato/corn salad to round it out. My husband calls my cooking style with recipes like this “kitchen destroyer” but he loved them, and I did not hear a peep as he was cleaning up after me. Ha!

Love this recipe. My 11month old enjoys them as well. I am lacto/ovo so I use an egg. I also do spinach and swiss chard for the greens. Thanks for this amazing recipe!!

Surprisingly delicious! Like other reviewers I had to make a couple of minor substitutions (didn’t have enough quinoa so added a bit of brown rice, no dill so used coriander) but otherwise followed the recipe pretty closely. Even my 3yo ate two – a true miracle! Will definitely make again.

We really enjoyed these fritters. I do not have chickpea flour, so I subbed with arrowroot/coconut flour as was suggested in the comments. I used a mix of kale and swiss chard for the greens, as that is what I had on hand. The fritters held up well during the frying phase and continued to crisp up nicely in the oven. Great flavor and consistency! I served this alongside the garlic-dill sauce. Would definitely make this again!

I have made these a couple times: the first time I subbed the chickpea flour (couldn’t find it in the store) for 3 flax eggs, and I’m not GF so I subbed the GF flour for all-purpose. They were pretty tender and needed more salt for my taste (which maybe if I used chickpea flour that would have added more flavor to the batter). The next time I added more salt; I salted not only the aromatics but also the zucchini & greens while they were cooking, then added more salt to taste when they were mixed with the other ingredients. I also added a sprinkle of curry powder for some more flavor. I still used the flax eggs, but I swapped the flour for bread crumbs and coated both sides of the patties in bread crumbs as well (an idea I got from one of your meatball recipes). They were so delicious and the extra coating of bread crumbs gave the fritters a nice crispy exterior. Thank you Dana for this great recipe; certainly another great idea for using zucchini and veggies :)

For one dreadful moment, I was sure I’d screwed up this recipe, because they just seemed so…..gloopy. BUT I should have trusted you, because I flipped them and they were so gloriously golden and perfect. Chucked them in the oven anyway because I’m a sucker for crispy fritters!

I will say though, I followed it pretty accurately and I needed wayyyy more than a quarter cup of flour….I’d say almost 3 x that. Minor setback; I devoured them like 15 minutes later with dill chevre, guacamole and baby spinach.

You also saved my zuke from its usual fate, i.e. being forgotten and then when NEARLY dead, being quickly sauteed and hidden in some pasta sauce.

(PS I am yet to find a recipe I don’t love, and it’s making me feel like a dorky loser fangirl. Please make something deliberately bad so I can feel discerning and cool again.)

These were very tasty. I used spinach for the chopped greens. My fresh dill had gone bad so I had to use dried dill (4 tsp) instead. I have your DIY gluten-free flour blend in the refrigerator so it’s always available for recipes. We had the fritters with a tofu, cauliflower, carrot, and potato curry. The fritters heat up well in the air fryer; they get a nice crispy texture.

I was a bit disappointed in these right out of the pan – much better after the final crisp in the oven. And don’t be stingy with the salt. Thanks for helping me use up my CSA zucchini and dull!

We enjoyed these so much! They were perfect with a little humus! I didn’t have enough cooked quinoa, but they still turned out fine. I also increased the salt a little. I think this is my favourite recipe that I’ve made of yours!

So, I one of “those” people…. I changed so many things to what I had on hand and it was still delicious! (Amaranth for quinoa, millet for gluten free flour, green pea flour for garbanzo bean flour) Also, it kept being too liquid to form into patties even though I added more of both flours. I cooked it more like pancakes… but it worked. I served it with a cilantro vinagrette that I had made. I will definitely try this again… (and even try to get closer to the correct recipe. LOL. )

These were the first fritters I have made that were not full of oil, eggs and flour that were super tasty! I was happy to use some of my bountiful zucchini, kal and dill from the garden. For the greens, I chopped up some kale a few pulses in the food processor. The chickpea “egg” worked great as a binder. I also followed your recipe for the Dill Garlic Sauce and that paired brilliantly! Thank You again.

I just did this recipe and it came off beautifully. I followed the recipe as is with only two modifications:
1) no fresh dill (mid July is too late for our part of Texas) so I subed cilantro that needed to be used, and
2) the gorgeous red jalapeño on the counter was screaming at me so half of it got minced up and added at the onion-garlic phase.
No regrets with either modification. This is a delicious recipe and a perfect use for some of that zucchini taking up your counter space!

These were easy and delicious! Served with the recommended garlic dill sauce. I made this recipe exactly as written and they stayed together great in the pan! Thank you!!!

These were delicious! Great flavor and great texture! Sadly, I didn’t have fresh dill on hand so I used 3 tsp of dried dill. I enjoyed them with some garlicky white bean hummus-style dip.

These are delicious! I had zucchini and spinach I needed to use up so I thought I’d try this recipe and I’m so glad I did! I had to use dried dill as I had no fresh and I baked them but otherwise I followed the recipe. The garbanzo flour “egg” is genius and I’m going to use it for my leftover mashed potato cakes. I made a vegan hollandaise sauce for the fritters and the roasted potatoes I served with them. Terrific meal!

These zucchini fritters are absolutely delicious! I love that the recipe includes spinach! I made a few changes… I added a whole mashed avocado instead of oil, since my family is “oil-free”. Additionally, I added a flax egg and substituted oat flour for the chickpea flour. Yummy!

So delicious! Great as you suggested with lemon juice and hummus. Will definitely make again. Thank you for ANOTHER delicious recipe!

I am late to the Minimalist Baker train, but damn if I haven’t made a single recipe that didn’t turn out amazingly. These fritters are delicious and an amazing base idea to work with. I made these on a whim and had to change up several things. I replaced the zucchini with yellow squash, the quinoa with rice, the chickpea flower with arrowroot powder, the gluten-free flour with all purpose flour, and I used a half tablespoon of dried dill instead of fresh. It was AMAZING. I actually can’t wait to try to the recipe again with the actual ingredients! This is definitely one of those back pocket recipes.

Very easy to make and absolutely delicious! My boyfriend said it was his favorite thing I made him (and I make him a lot!).

I made these with mashed chickpeas and some rice flour since I didn’t have chickpea flour. Otherwise I followed the recipe as written except I water sauté the veg as I need to avoid oil. I baked them. My daughter, who is gf, thought they were awesome and told me to make them again.

This recipe was just right. Great texture, great taste. Added some shredded sweet potato and finely diced mushrooms because we needed to use them up, but otherwise stuck to the recipe. Also, baked about half of them without “frying” them first, trying to see if a slightly healthier version would be good, and they were still very tasty. All 3 generations at the table loved them. Highly recommend this recipe.

I made them tonight. They were delicious. I used flaxseed meal instead of chickpea flour and plain flour instead of gluten free flour. I prepared the mix and left it for about 1 hour (because of the kids bedtime etc) I was worried that would be a problem but they were great! Maybe even made it easier to form patties? I served them with garlic yoghurt and tahini sauce and a salad. Can’t wait for left overs.

I made this last night and they were delicious! I followed your recipe exactly as written and finished them in the oven. They had a great crisp on the outside and having the quinoa made them satiating! I made an Avocado and basil aioli to dip them in and it was perfect! Thank you for another great recipe 👌

I made this tonight and it was delicious! I had to add a little bit more flour to the wet vegetable mix (as mentioned in the directions) and the patties were easier to handle. This was incredibly delicious and a great texture! I will definitely be adding this into the mix of regular dinners. Thank you!!

Absolutely incredible! I have so much to thank you for this recipe, everyone was impressed- making another batch tonight!!

Ps – thank you for such great directions!

I tried the recipe with flax eggs and it worked out okay! I used 2 tbsp of ground flax seeds and ~5 tbsp water. I was afraid it wouldn’t hold together enough, but I waited the full 4 min each time before flipping the fritters and it was great! Thanks for another yummy recipe. Happy to use up my zucchini.

I made these tonight and they were delicious! I used three eggs as the binder instead of the chickpea flour mixture because that’s what I had on hand (I followed the proportions for her sweet potato fritters). Served them with a dill yogurt sauce and portobello mushrooms. My boyfriend loved them too! I will definitely be making again. 🙂

These were delicious!! I subbed Kale for Spinach since I was out of spinach. A sprinkle of garlic powder as I can’t have too much garlic. Turned out perfect!
We ate them alone and also with homemade vegan hamburger buns.