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A vegan zucchini fritters recipe that I modified a bit.

Vegan zucchini fritters

The recipe that I started with is here:

Here's my version:


  • 2 green zucchini, peeled, shredded
  • 1 teaspoon of salt
  • 3/4 cup of all-purpose flour
  • 1 1/2 teaspoon of baking powder
  • 1/4 cup of nutritional yeast
  • 1 teaspoon of egg substitute
  • 2 cloves of garlic, crushed and chopped finely
  • 1/4 teaspoon of turmeric
  • 1/4 teaspoon of ground coriander
  • 1/4 teaspoon of cumin powder
  • 3 tablespoons of vegetable or coconut oil
  • olive or coconut oil for cooking


  • Salt the shredded zucchini and let them rest for 10 min.
  • Squeeze the zucchini with your hands or a cheesecloth to release the water
  • In a large bowl, mix the zucchini with all the dried ingredients (I sifted them)
  • Add the chopped garlic and mix well. It should look very dry, and the zucchini lumps should be covered in the dry mixture.
  • When things look homogenous, add the oil and continue mixing
  • I reached a nice "pâte à choux" consistency: sticky, smooth, but easy to turn into small balls
  • put balls of dough into a medium-hot pan with olive oil, and press gently to turn the balls into nuggets (my kids had to be able to eat them easily). I guess you could make bigger cutlets too.
  • cook on both sides for 5-7 minutes until they show a nice golden crust
  • I served them sprinkled with chopped cilantro, and slices of lemon

For photos, see this thread.

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