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  • Prep-time: / Ready In:
  • Makes 7–8 fritters

I created this recipe when we were growing our own zucchini at home. Now, those zucchini can’t grow fast enough to keep up with how much we love the recipe! Whether you opt for yellow or green, you don’t need to peel the zucchini for this recipe; simply grate on the large holes of a box grater, or feed through the grating blade of a food processor. These make a light meal or a lovely side dish. Serve with a vegan sour cream (or a nut cheese thinned with a little water), or even simply with ketchup or a balsamic reduction. 

Flour Tip: Depending on the moisture in the zucchini, and how it measures grated, you may need more or less flour. I like ¾ cup; it yields fritters that are still moist with zucchini but hold together just fine. You can always start with ¾ cup and adjust with a touch more flour if you like as you start to cook. More flour will yield firmer patties. 

Dill Seed Tip: Dill seed beautifully accents these fritters. If you don’t have it, I wouldn’t substitute fresh or dried dill weed. Instead, try substituting ¼–½ teaspoon cumin seed or fennel seed.

From Dreena’s Kind Kitchen: 100 Whole-Foods Vegan Recipes to Enjoy Every Day

Ingredients

  • 1 tablespoon fresh lemon juice
  • 1 tablespoon tahini
  • 3 cups grated zucchini
  • ¾ to 1 cup chickpea flour (see tip in intro)
  • 1 teaspoon Dijon mustard (optional)
  • 3 to 4 tablespoons chives or sliced green onions (green portion only)
  • ½ teaspoon sea salt
  • ½ teaspoon dill seed (see tip in intro)
  • Freshly ground black pepper to taste

Instructions

  1. Stir together lemon juice and tahini. In a large bowl, combine all the remaining ingredients and pour over the lemon-tahini mixture. Combine with a spoon or spatula until you have a uniform mixture. As the zucchini releases moisture (from the added salt), the chickpea flour will absorb that liquid. Allow mixture to sit for 15 to 20 minutes.
  2. Heat a nonstick skillet over medium-high heat. Scoop a portion of the mixture (about ¼ cup) onto the skillet. Use a spatula to flatten it into a fritter shape. Cook on one side for 3 to 4 minutes, until golden. Flip and cook for another 2 to 4 minutes, until golden on both sides and cooked through. If the fritters are browning too quickly, reduce the heat to allow the centers to cook more fully.

Comments (53)

(4.75 from 20 votes)
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Ellie2 months ago
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Really tasty. I followed suggestions from other posters and baked on parchment paper @ 400, for 40 minutes, flipping them halfway through. Used fennel seeds and almond flour as that is what I had on hand. Also added 1/2 t turmeric powder.

Laura3 months ago
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Do these keep well in the fridge? I need a recipe for a shared lunch but will have to make it the night before. What are they like cold? Thanks.

Barbara Christiansen3 months ago
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Made these the other day, loved them, the zucchini fritters also freeze well. That’s a plus with all the zucchini! I baked at 400 for 20 min, then flipped and baked another 15. Perfect!!!

April4 months ago
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These were a hit with the whole family . I used cumin seeds as suggested instead of dill seed.Delicious ,I will be buying dill seed to use for the next batch. Thank you!!

Alicia Brown4 months ago
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These are good. I baked them at 425 for 40 minutes, flipping them half way. I used oat flour instead of chickpea flour.

John Michaelree5 months ago
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Outstanding. Put a little maple syrup on them. Ummm um!

Shelly5 months ago
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Has anyone tried subbing oat flour vs chickpea flour and/or almond butter vs tahini?

Holly5 months ago
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10

Angela Hill5 months ago
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These were so delicious! I grated the zucchini, sprinkled in a 1/4 t salt. put it in a colander to drain for 15 minutes, used only 1/2 cup chick pea flour, dried dill, baked on parchment paper 400 for 20 minutes, flipped and baked for 15 minutes. Perfect! Will make again.

Megan6 months ago
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My husband liked these, so I will make them again although they weren’t my favorite. I baked them at 350 for 15 minutes on one side and about 10 minutes the other side, but they were a bit undercooked. The only things I will change for next time is to cook them 15 minutes both sides and leave out the fennel seed.

Leda Beth Gray7 months ago
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I wish you guys would quit calling for non stick skillets. We are experiencing a PFAS issue in Maine and they are what is in most non stick skillets. Even skillets that say “no PFAS” on their label at the store can have a similar compound that is thought to have similar risks. Can this be adapted to use an air fryer?

I love FOK recipes in general but get frustrated to see non stick skillets called for! Otherwise FOK rocks!

Alexandra Alexopoulos5 months ago
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Maine isn’t the only state with PFAS issues. I use a good quality stainless steel pan and if I need a dab of oil, I will use it to prevent sticking. Air fryer conversions would be much appreciated, pressure cooker too (for the recipes that qualify).

Celeste5 months ago
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I don’t use non-stick skillets or pans either, but I found that a good quality, heavy stainless steel skillet works for me on the stovetop. When I do baking, I usually use silicone pans or liners instead of parchment so there is no paper waste.

Courtney Davison5 months ago
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Hi Leda,

We bet these would be equally delicious in an air fryer. Baking on parchment-lined sheet, as the other commenter suggested, is also an option.

We appreciate your feedback about the nonstick skillets. We’re currently working on a guide to the best/safest nonstick cookware options, which will be published on our website soon.

Thank you,

Courtney Davison
Editor, Forks Over Knives

Michael B6 months ago
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Bake on parchment paper

Leda Beth Gray7 months ago
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Just testing

Daria7 months ago
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How long and at what temperature did you bake these?

Mary8 months ago
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I’m about to make this for the second time. I tried pan frying oil free and baking and I think I preferred the baking on unbleached parchment. Great recipe as is – super easy. Thanks so much Dreena! I definitely recommend doubling (at least) and freezing some of them. I put parchment in between so they wouldn’t stick together. The first time I used yellow squash, as that’s what I had and it worked out perfectly.

Daria7 months ago
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What temperature and for how long did you bake these?

Mary8 months ago
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Oh btw, I used cumin seed as I didn’t have dill seed. Thanks for that idea Dreena. Worked great.

Julie8 months ago
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Tried this the other day – loved the texture, but next time I will add lemon zest as well, to give bit more of a kick in fresh flavour. I also added the salt to grated zucchini and let sit for 10-15 minutes, then squeezed out any additional moisture. Thank you for sharing this recipe. Will definately make again. Keeps well in fridge for a healthy snack.

Mary6 months ago
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I made them again today. I baked them at 350 for 30 minutes on parchment and flipped them after 15. They turned out perfect. Maybe a little soft in the middle but I far preferred that as I had over-baked last time. Also, I didn’t have enough chickpea flour and did half or a bit more of brown rice flour. I think the half and half tasted even better. I’ll probably try 1/2 oat or quinoa next time.

Dawid10 months ago
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Today I made this recipe and add carrot. I like it a lot. Finally something I can use chickpeas flood.
In my pantry is like 2kg of tapioca starch and I need to find what to do with it.

Cheryl9 months ago
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Tapioca flour/starch is great to use in vegan cheeses in place of arrowroot or cornstarch as it does thicken but also gives a stretchy cheesy outcome!

Sarah11 months ago
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Has anyone tried baking these? How did they turn out baked?

Marilyn C4 months ago
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I used oat flour instead of chickpea & peanut butter instead of tahini. I also let the zucchini sit with just the salt for awhile to pull the moisture out. Then I added the mustard, dill seed, green onions & pepper. I stirred all that & then I added the oat flour, then the lemon juice & p.b. I also baked them & they were amazing!

Joy Hitzeman11 months ago
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I made this recipe but also substituted one cup corn ( with 2 cups zucchini). I squeezed out some of the moisture in the zucchini. Next time I will bake them. Instead of vegan sour cream I simply put salsa on top of them – delicious! I will make them again!

Heidi11 months ago
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I substituted fresh grated pumpkin for the zucchini, what with it being winter right now, but otherwise followed the recipe as written, except cooking in a cast iron skillet. Turned out well; the recipe is a keeper in my book. I will rename it “grated squash fritters”! Yield was on the nose.

Carol Vaghar11 months ago
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Would it work without the Tahini – I am following Dr Esselstyn’s diet – so no nuts/seeds (except some flax/chia).

Nancy9 months ago
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Someone on another format said she makes them without the tahini because of the fat content, and they’re fine.

Carol Vaghar11 months ago
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Is the a substitute for the Tahini – or would it work just to omit it?
I am following Dr Esselstyn’s diet so no added fat.

Janet Spain5 months ago
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I’m Very interested to read your paper Re: non stick cooking pans. Dr Neal Barnard said they are fine but I’m not convinced ;((

Gaynor11 months ago
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Really good recipe! I added some fresh corn and reduced the zucchini, for a twist!

Sandra11 months ago
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Is the zucchini packed in the cups or loose? That would affect how they turn out. It would help if you gave the weight of the zucchini in ounces.
Thanks,
Sandra

Nancy9 months ago
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I can’t say 100% but usually it means loose, unless they specifically otherwise.

Carol11 months ago
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Thank You for this wonderful recipe that is very like the unhealthy version at Jacks Restaurant and Bar in San Mateo. I serve it with Tzatziki made with my homemade soy yogurt plus a relish of small dice tomatoes, cucumbers, and red onion. Delish–part of the permanent rotation.

Dan1 year ago
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Tastes great but still mushy and gloppy, even after frying for a long time. I think next time I’ll try to bake them in the oven.

Dan10 months ago
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Yes, I found out that baking works much better than frying!

Gael11 months ago
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Great healthy food which leaves you feeling satisfied…….thankyou for the recipe

Dawn11 months ago
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I recommend fresh zucchini of course and then squeeze out the moisture and pat with paper towels

Karl11 months ago
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Perhaps if you add a little more flour it will work in the pan!

kathryn1 year ago
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this one is a keeper!

Susan Pereira1 year ago
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Can I substitute a different flour? I have brown rice flour, tapioca flour, oat flour, corn meal flour, and ‘sweet’ white sorghum flour (gluten free). I don’t really want to buy more flour!

Cindy N11 months ago
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I used almond flour and they were fine. Next time I am going to mix almond and oat. I think any flour will work.

Jason B.11 months ago
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I recommend adding chickpea flour to your plant-based pantry. We use it to make chickpea flour omelets, that my kids love chopped up in breakfast burritos.

Cyndi11 months ago
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I would like to know what is a great substitute for chickpea flour also. It is not part of the fodmap diet I’m on. If a flour substitute that IS on the fodmap diet, does the amount change? Trying to get an answer on this site is almost impossible.

Laura C.1 year ago
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Easy and delicious!

Lydia1 year ago
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This was great! Fairly easy and -very- yummy!

Anne-Marie1 year ago
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Relatively new to the WFPB way of living, I can only agree with other reviews, these fritters are fantastic! My husband also loves them. I tried with fennel seeds as we had no dill seeds. A great addition as I only added a little. Next time I will try added fresh chilli as we love spicy food. 🙂
Thank you so much for a wonderful recipe, this is now firmly in our repertoire !

Sarita1 year ago
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I was skeptical but these fritters are REALLY good! The only thing I altered was I added fresh blanched corn ( it is a summer veggie ripening at the same time as zucchini). So good!

Jill1 year ago
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This was a real winner in my household. Even my daughter, who pretty much hates everything I make, got second helpings.

CJ Soule1 year ago
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Sounds wonderful!

Dorothea1 year ago
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Thank you for the recipe. I got zucchini from my sister’s garden, and try out the recipe this weekend!♡♡♡

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Dreena Burton

Dreena Burton has written six cookbooks charting her journey as a plant-powered cook and at-home mother of three. Always passionate about creating nutritious recipes, she is an advocate of using the “vegan basics” (beans, nuts, seeds, whole grains, fruits, and vegetables) to create dishes that are healthy but also very satisfying and delicious! For more on her plant-powered recipes and newest cookbook, Dreena’s Kind Kitchen: 100+ Whole-Foods Vegan Recipes to Enjoy Every Day, visit dreenaburton.com, and follow her on Instagram and Facebook.

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