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Flavor-Packed Vegan Zucchini Fritters (45 minutes)

Updated: Aug 9, 2019

Looking for a fun summer recipe that will reel in vegans and non-vegans alike? We got you covered! Who said plant-based eating can't be fun? That myth has officially been shattered as of today's recipe. Leave a comment below if you're feeling this one and tag us on Instagram @thegeneuslife with your recreations!

What You Will Need:

4 medium-sized zucchini's or 3.5 cups grated and squeezed

1 tsp pink Himalayan salt or to taste

2 cups spelt or gluten-free flour

1/4 cup nutritional yeast (optional)

2 tsp baking powder

3/4 tsp all spice

1 tsp Jamaican jerk seasoning (medium heat)

1 thumb of freshly grated ginger

3 garlic cloves pressed through a garlic press, crushed and minced

3 springs green onions (beat with a kitchen malet or with the side of your knife and mince well)

2 tsp liquid smoke

1/4 tsp minced scotch bonnet pepper

1/3 cup melted vegan butter

Vegan sour cream for serving (optional)

Fresh Cilantro for serving (optional)

Olive oil for frying or baking


How to Prepare:

The first step is extremely important to your zucchini fritters sticking together and tasting good. DO NOT SKIP or ALTER the squeezing part. <3


  1. Grate the zucchini's into a large bowl then sprinkle a little salt onto them. Let it sit for 10 minutes so it has time to fully work. The salt helps to release all of the excess water. Before adding any ingredients, squeeze small handfuls of grated zucchini over the bowl and put each handful into a separate dry bowl. Discard the zucchini water

  2. Put the butter into a small pyrex bowl then place it into a toaster oven or regular-sized oven so it can melt for only 5-7 minutes

  3. Once the grated zucchini's are squeezed and placed into a fresh bowl, add your flour, salt, nutritional yeast, baking powder, all spice, jerk seasoning, garlic, green onions, liquid smoke and scotch bonnet pepper to the bowl. Mix well--the mixture will be crumbly

  4. Add in the melted butter and mix well until it becomes sticky and gooey

  5. Add olive oil to a large pan and allow it to get hot

  6. Grab a 1/4 cup amount of zucchini fritter mixture into your palm and flatten it out. Then, slowly lower your palm faced down over the heated pan. The zucchini fritter should slowly peal off your hand and into the oil. It doesn't need to be in a perfect circular shape, it just needs to be as flat as possible so it can cook fully through quickly

  7. Let each fritter cook well if you like yours crispy, if not then monitor it closely. My pan took 4-7 minutes for each fritter to cook on either side

  8. Try your best to only add additional olive oil to the pan in between each batch of fritters cooking so that the oil can fully heat up instead of having the fritters soak it all up


Did you enjoy today's recipe? Let me know down below in the comments. Feel free to request recipes and tag us on Instagram @thegeneuslife with your awesome recreations!

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