Vegan Zucchini Fritters (Frittelle di Zucchine)
Frittelle di Zucchine is a beloved home‑style Italian snack: golden and crisp on the outside, soft and juicy inside. This fully vegan version uses no eggs, dairy, or animal products — keeping the natural mild sweetness of zucchini, fragrant herbs, and perfect texture. Great as an appetiser, side dish, or light bite, best enjoyed warm and fresh.
Shared by james
Time
25 min
Serves
6
Difficulty
easy
đź›’ Ingredients
- #Main Ingredients;
- 500g fresh zucchini,, 150g all‑purpose flour
- 3 tbsp cornflour or potato starch (for extra crispness)
- 2 garlic cloves, finely minced.. 1 spring onion, thinly sliced
- 1 tbsp fresh parsley or basil, chopped.. ½ tsp freshly ground black pepper.. Salt to taste
- 120–150ml cold water or sparkling water
- Oil for shallow or deep frying
- #Optional;
- 1 tbsp nutritional yeast (for extra savoury depth)
- Pinch of dried Italian herbs
👩‍🍳 Instructions
- 1
Prep zucchini: Wash and coarsely grate the zucchini. Toss with a pinch of salt, let sit for 10 minutes, then squeeze firmly to remove excess moisture — this keeps the fritters crisp, not soggy.
- 2
Make batter: Place squeezed zucchini in a bowl. Add garlic, spring onion, herbs, pepper, nutritional yeast (if using), and both flours. Mix well.
- 3
Adjust consistency: Pour in cold water gradually, stirring until you have a thick, spoonable batter — not too runny. Taste and add more salt if needed.
- 4
Fry: Heat oil over medium heat. Drop generous tablespoons of batter into the pan, flatten slightly, and fry in batches until deep golden and crisp on both sides.
- 5
Serve: Drain on kitchen paper to remove excess oil. Enjoy hot on their own or with your favourite dipping sauce.