These vegan zucchini fritters are way too easy to make and absolutely flavorful. Use this recipe as a guide and make it your own! If you don’t like a spice from the ingredient list take it out or substitute it with something else. Zucchinis work like a blank canvas in this scenario, so let’s bring some flavor to them!
- 4 1/2 cups grated zucchini (1 kg or 2 pounds) or about 5 medium zucchinis Note: I packed the cups with as much zucchini as possible, pressing it down in the cup (plus, the zucchinis were not strained before measuring the cups)
- 2/3 cup bread crumbs
- 3 cloves of garlic
- 2 tbs za’atar
- 2 tbs onion powder
- 1 tbs cumin
- 1 tsp black pepper
- 1 1/2 tsp kosher salt
- 1/2 tsp sumac
- 1/2 tsp chili flakes
- zest of one lemon
- oil for frying
- fresh herbs – optional
- sesame seeds for the crust – optional
- Wash all the zucchinis and grate them. Strain all the moisture out of them using a cheesecloth or your hands. Add the grated zucchinis to a bowl.
- Add all the rest of the ingredients, from the bread crumbs to all the spices and mix everything together using your hands or a spatula.
- Roll 15-20 balls of this mixture using your hands. Wetting your hands first will make the zucchini mixture less sticky when rolling it. If you want a sesame crust on your fritters, just dip each zucchini ball in sesame seeds.
- Lightly coat the bottom of a pan with the frying oil of your choice and let it heat through. Add each zucchini fritter in the pan and cook them until they are golden brown on each side. I like to add the formed ball to the pan and gently press it down with a spatula, keeping it almost as thick as a falafel, but you can make them as thin as a pancake.
- Once cooked, serve these in a wrap, on a toast or on their own with your favorite dip! They’re slightly crunchy on the outside and really soft and fluffy on the inside. Keep these in the fridge up to 3-5 days in a closed container.