I recently shared a recipe for Korean vegetables pancakes (buchimgae), which sparked my interest in fritters, pancakes, and all things super crispy – which is where the inspiration for this vegan zucchini fritters recipe comes from (and my vegan, gluten-free veggie fritters!). With a simple combination of just 5 ingredients and under 30 minutes, you can prepare delicious crispy zucchini fritters (or “Korean zucchini pancakes”) – perfect is an appetizer, side, or snack! Usually, I’d admit that it’s hard to make anything “crispy” when its main ingredient is zucchini. However, with a combination of salting and squeezing (to release extra moisture) and the use of ingredients that yield the crispiest results, these fritters turn wonderfully crispy on the outside and have a tender middle. This zucchini fritters recipe is perfect for those summer months when your garden’s zucchini is in bounty (or the local farmers market is!). At times, I go a little zucchini crazy during summer – whipping up rainbow zucchini boats, zucchini pizza bites, roasted Mediterranean veg, even adding them to this fudgy vegan gluten-free chocolate cake. Now, of course, it’s the turn of these vegan zucchini fritters – you can never have too much zucchini!
The Ingredients
The Zucchini Pancakes Batter
Zucchini: the star ingredient – make sure to use a fresh, ripe zucchini (smaller ones usually have the best flavor). Summer squash would also work – or a combination of the two. Scallions: aka green onions. The flavor of zucchini and scallions goes well together and shouldn’t be omitted. Chili: technically optional – however, if you like a bit of spice, then thinly sliced green chili is a great way to add it to the vegan zucchini fritter batter. Rice flour: not only is rice flour wheat-free and gluten-free, but it also further helps to achieve super crispy results. You could potentially experiment with using all-purpose flour, but the results may be “soggier.” You may also be able to use chickpea flour – like in these vegetable fritters. Cornstarch: cornstarch is essential for achieving crispy (and slightly chewy) results typical of Korean scallion pancakes – it helps more so when the main vegetable (zucchini) is a “wet” one. Water: alternatively, you could use the milk of your choice for a slightly creamier batter. Oil: for frying the Korean zucchini pancakes. Use any high-heat neutral cooking oil.
Dipping Sauce
Soy sauce: for a gluten-free option, then feel free to use tamari or liquid aminos. Rice wine vinegar: this is the best vinegar to use as it’s slightly sweet and milder than most. Sesame oil: for extra flavor – you could also sprinkle the sauce with sesame seeds. Chili flakes: Korean chili flakes (gochugaru) are the most traditional. However, feel free to use the chili flakes available to you and adjust the amount accordingly.
For an Asian-inspired dipping sauce, you can use the above simple combination or refer to my dumpling sauce recipe. Alternatively, these vegan zucchini fritters pair wonderfully with creamy sauces like vegan yogurt, dill, garlic, and salt combination – served alongside lemon wedges OR even Pico de Gallo.
Optional Add-ins
Other vegetables: I already have a recipe for Korean pancakes that use mixed vegetables – so feel free to adapt that to this version using rice flour. Other herbs: alongside the scallions (green onions), you can also add other herbs for extra flavor: dill and parsley would be my top two recommendations. Spices: to add more flavor to the zucchini pancake/fritter batter, feel free to add in some extra seasonings/spices. These include garlic powder, onion powder, smoked paprika, chili powder, and/or nutritional yeast.
How to Make Vegan Zucchini Fritters
Step 1: Prepare the zucchini
First, grate the zucchini with a manual grater or using a grater disk in a food processor. Alternatively, you can use a knife to julienne the zucchini. Transfer the zucchini to a bowl, sprinkle with salt, and set it aside for 10-15 minutes. The salt will extract all the excess liquid from the zucchini (so you don’t end up with soggy fritters). Alternatively, you can leave them to drain in a sieve over a bowl and then press out the remaining liquid after 10 minutes. Transfer the zucchini to a nut milk bag of muslin/cheesecloth and squeeze out as much liquid from the zucchini as possible into a bowl (this will be used later).
Step 2: Chop the remaining vegetables
Finely chop the spring onion and chili. Depending on how spicy you want the crispy zucchini fritters to be, feel free to remove some or all the seeds.
Step 3: Prepare the zucchini pancakes batter
Whisk the cornstarch, rice flour, 1/2 tsp salt, the liquid from the zucchini, and the water until the mixture is lump-free. Then mix the zucchini, scallions (keep aside 1/3 to add to the dipping sauce), and chili into the batter. At the same time, prepare the dipping sauce by combining all the ingredients and mixing well.
Step 4: Pan-fry the vegan zucchini fritters
In a large skillet, heat up some oil. For super-crispy zucchini fritters, make sure to create a thin layer of oil across the bottom of the pan. Once the oil is hot, add the batter to the pan. I use around ½ cup of the vegan zucchini fritter batter per fritter (which will make 6 fritters). Feel free to adjust this for smaller/larger ones. Press the batter to flatten it out – the flatter it is, the crispier they’ll become. Fry the zucchini pancakes/fritters for 2-3 minutes per side, until golden brown and crispy. Then transfer the cooked fritter to some kitchen paper to absorb the excess oil while you cook the remaining fritters. Alternatively, keep the fritters warm in the oven (at around 230ºF/110ºC) while cooking the remainder of the batch. Serve with the dipping sauce – you can cut each fritter into triangular pieces if wanted.
How to Serve
You can serve these vegan zucchini fritters with just a simple dipping sauce or as part of a larger spread/meal. I recommend serving them alongside:
Korean side dishes: serve alongside other Korean side dishes such as Korean Cucumber Salad, Veggie Japchae/Chapchae, Napa Cabbage Kimchi, and Kimchi Fried Rice. Pita: Serve in a pita/wrap with salad veggies and sauce for a quick lunch. Grains: Like brown rice or quinoa or as part of a grain bowl like a donburi bowl. Salad: Serve alongside light salads like this Shirazi salad, roasted pepper salad, or summery Panzanella salad. Soup: These make for a great appetizer to a light soupy lunch – like this vegan potato leek soup, cream of mushroom soup, or even a refreshing gazpacho!
You can also serve them as part of an appetizer spread alongside dips like hummus, baba ganoush, and garlic white bean dip with crudites.
How to Store
Make ahead: You can prepare the batter 2-3 days in advance and store it, covered tightly, in the refrigerator until you’re ready to use it. The zucchini can also be grated and stored in a sealed container in the fridge. Fridge: store any leftover vegan zucchini fritters in an airtight container and enjoy within 3-4 days. Freeze: allow the zucchini pancakes to cool entirely before transferring them to the freezer with parchment paper between each one (to stop sticking). Freeze for up to 2 months (you may be able to freeze for longer, but this is the longest I’ve tried so far). You can then allow them to thaw in the fridge and reheat in a pan with a drop of oil to bring back the crispiness. Alternatively, reheat them from frozen in your oven/Air Fryer.
Recipe Notes & Variations
Chilling the batter: it can help to produce the crispiest results if you chill the pancake batter for 30 minutes before using it. I don’t find this 100% necessary – but if you want things as crispy as possible, it’s a good idea! Thick vs. thin: you’re able to adjust the size and shape of your zucchini pancakes easily. Just remember that the thinner they are, the crispier your results. Use enough oil: this recipe for zucchini fritters benefits from a little extra oil for the crispiest vegan zucchini fritters. I recommend adding enough oil to lightly coat the entire bottom of your pan. You can experiment with less, but your results may not be as crispy. Squeeze out enough moisture: If you don’t get rid of enough moisture from the zucchini, the batter will be too soggy. I know this seems odd when we’re adding the liquid back into the batter later. However, I’ve found this helps you control the moisture better and yields the crispiest results. For even fritters: Feel free to use a large ice-cream scoop to create even-sized fritters.
More Asian-Inspired Recipes
Rainbow vegetarian bibimbap Rainbow cucumber sushi Steamed mushroom dumplings Napa Cabbage Kimchi (Korean Baechu-Kimchi) Vegetable lo Mein Crispy Vegetable Fritters (Gluten-Free, Vegan)
If you try this vegan zucchini fritters recipe, I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below, and feel free to tag me in your recipe recreations on Instagram @Alphafoodie!
