Vegan Zucchini Fritters {dairy free}
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5 from 4 votes

Vegan Zucchini Fritters {Dairy Free}

These easy vegan zucchini fritters are baked rather than fried for a healthy (but still totally delicious) dish. Paired with a creamy, dairy-free yogurt sauce these little morsels are totally irresistible! 
Course Appetizer, Snack
Cuisine dip, vegan, vegetarian
Keyword how to make zucchini fritters, vegan zucchini fritters
Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings 4 servings
Calories 193kcal
Author Delicious Everyday

Ingredients

FRITTERS:

YOGURT DIPPING SAUCE:

  • 1 cup dairy-free plain yogurt
  • Zest and juice from one lemon
  • 2 tbsp dill chopped
  • 2 tbsp parsley chopped

Instructions

FRITTERS:

  • Preheat oven to 350 degrees Fahrenheit. 
  • Line a baking sheet with parchment paper and spray lightly with olive oil cooking spray.
  • Place the shredded zucchini in a colander and toss with 1 tsp salt. Let this sit for 10-15 minutes – this will help draw the moisture out of the zucchini, so the fritters are not soggy. 
  • After allowing the zucchini to sit for 10-15 minutes, use your hands to gently squeeze as much moisture out of the zucchini as possible.
  • In a large mixing bowl, combine the zucchini, onion, olive oil, water, baking powder, flour, dill, parsley, and black pepper. Stir to form a batter.
  • Scoop a large spoonful of the mixture, and use your hands to roll into a ball. 
  • Place on the baking sheet and press down gently to flatten slightly into a patty shape. Repeat the process until you’ve used all the batter.
  • Lightly spray the tops of the fritters with olive oil spray. 
  • Bake for 15 minutes, or until golden brown, flipping them over halfway.

DIPPPING SAUCE:

  • Whisk the zest and juice from one lemon, dill, and parsley into the dairy-free plain yogurt.

Nutrition

Calories: 193kcal | Carbohydrates: 22g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 629mg | Potassium: 700mg | Fiber: 2g | Sugar: 7g | Vitamin A: 21.5% | Vitamin C: 46% | Calcium: 17% | Iron: 10.6%